This delicious Amish chili recipe is a simple, hearty dinner made with ground beef, onion, green bell pepper, tomatoes, tomato sauce, kidney beans, and chili beans. It takes about 15 minutes to prepare and 40–60 minutes to cook, giving you a comforting pot of chili in about an hour.
The flavor is rich, savory, and gently spiced, while the undrained chili beans add seasoning and body to every spoonful. Serve it with shredded cheddar, sour cream, crackers, or cornbread for a warm family meal that tastes even better after a long, gentle simmer.
Jump to RecipeWhy You’ll Love This Recipe
This Amish chili is the kind of dinner that feels wonderfully familiar from the first bite. It uses straightforward pantry ingredients, one large pot, and an unhurried simmer to create a thick, hearty meal without complicated preparation.
The combination of ground beef and two kinds of beans makes every serving filling, while tomatoes provide a bright base and gentle acidity. Onion and green bell pepper bring a sweet, savory vegetable flavor that balances the richness of the meat.
It is also a flexible recipe for busy evenings. You can prepare it on the stovetop while getting toppings ready, and the leftovers are easy to refrigerate or freeze for another meal.
For a full Amish-inspired dinner table, serve this chili alongside homestyle Amish potato stuffing when you want a comforting side with a soft, savory texture.
Ingredients You’ll Need
The ingredient list is short, but each item has an important job. Use the quantities below for approximately four to six servings.
- Ground beef: One pound provides the savory foundation and satisfying texture.
- Onion and green bell pepper: These vegetables soften with the beef and add sweetness and gentle freshness.
- Diced tomatoes: Keep them undrained so their juices contribute to the chili’s sauce.
- Tomato sauce: This creates a smooth, rich base that surrounds the meat and beans.
- Kidney beans: Drain and rinse one can before adding them to remove the packing liquid.
- Chili beans: Add the entire can, including its sauce, because it contributes seasoning and body.
- Chili powder, salt, and black pepper: These simple seasonings round out the flavor without overwhelming the dish.
When shopping, check that the chili beans are packed in a seasoned sauce rather than plain beans. The exact seasoning of chili beans can vary, so tasting near the end helps you decide whether the pot needs a little more salt or chili powder.
If you are planning dessert for the same meal, a creamy slice of homemade chocolate pudding pie makes a lovely finish after this savory dinner.
How to Make It Step-by-Step
Step 1: Set a large pot or Dutch oven over medium heat. Add the ground beef, chopped onion, and chopped green bell pepper, then cook together while breaking the beef into small pieces with a sturdy spoon or spatula.
Step 2: Continue cooking until the beef is browned and the onion and pepper have started to soften. If there is a noticeable amount of excess fat in the pot, carefully drain it before adding the tomatoes and beans.
Step 3: Add the undrained diced tomatoes and tomato sauce to the browned beef mixture. Stir in the drained and rinsed kidney beans, then add the chili beans with all of their sauce.
Step 4: Sprinkle in the chili powder, salt, and black pepper. Stir from the bottom of the pot so the seasoning is distributed through the tomato sauce and does not remain in a single pocket.
Step 5: Bring the mixture to a gentle boil over medium heat. As soon as it begins bubbling, reduce the heat to low and partially cover the pot, leaving a small opening for steam to escape.
Step 6: Simmer for 40–60 minutes, stirring occasionally. A simmer closer to one hour gives the beans time to absorb the seasoned sauce and allows the chili to become thicker and more flavorful.
Step 7: Taste the chili before serving and adjust the salt or chili powder if needed. Ladle it into warm bowls and add your favorite toppings while the chili is hot.
For a crisp, buttery accompaniment, make a simple pie or savory pastry with our buttery flaky pie crust recipe. It is also useful when planning a make-ahead dessert for a casual dinner gathering.
Pro Tips for the Best Amish Chili
The most important tip is to keep the chili beans undrained. Their seasoned sauce adds both flavor and thickness, so draining them would remove part of what makes this version so satisfying.
Drain and rinse only the plain kidney beans. This clears away their packing liquid while preserving the beans’ firm texture and allowing them to take on the flavor of the chili as they simmer.
Do not rush the cooking time. Although the chili is technically ready once everything is hot, a 40–60 minute simmer creates a more cohesive sauce and gives the vegetables, beef, beans, and spices time to meld.
Stir occasionally, especially during the last part of cooking. If the pot becomes too thick before dinner is ready, add a small amount of water or broth and stir until the consistency is right.
Taste only after the chili has simmered for a while before making major seasoning changes. The sauce reduces as it cooks, and the flavors become more concentrated along the way.
Keep toppings simple and plentiful. Shredded cheddar melts into the hot chili, sour cream cools the seasoning, chopped onion adds crunch, and crackers or cornbread help soak up the flavorful sauce.
Serving Ideas and Simple Pairings
Serve the chili in deep bowls so there is room for toppings. A small handful of shredded cheddar and a spoonful of sour cream are classic choices, but chopped onion and crackers add pleasant contrast as well.
Warm cornbread is especially good with this recipe because its lightly sweet flavor complements the savory tomato and bean sauce. If you prefer a lighter side, a crisp green salad can balance the hearty main course.
For a colorful vegetable side, consider zucchini tomato casserole. The tomatoes connect naturally with the chili, while the tender zucchini gives the meal another vegetable-rich element.
This pot is also well suited to a casual buffet. Place the chili in a slow cooker set to a safe serving temperature and arrange the toppings nearby so everyone can build a bowl they enjoy.
Storage, Reheating, and Make-Ahead Advice
Allow leftover chili to cool promptly, then transfer it to a covered container and refrigerate it. Reheat individual portions gently on the stovetop or in the microwave, stirring occasionally so the center becomes evenly hot.
The chili often tastes even better the next day because the beans and meat have had more time to absorb the seasoned tomato sauce. If it thickens in the refrigerator, loosen it with a small amount of water or broth while reheating.
For longer storage, portion cooled chili into freezer-safe containers, leaving a little space for expansion. Thaw it in the refrigerator before reheating, then taste again and adjust the seasoning if needed.
Keep toppings separate until serving so the cheddar, sour cream, onion, crackers, and cornbread retain their best texture. This also makes leftover portions easy to customize for different appetites.
For a sweet and tangy appetizer before dinner, our pineapple dip offers a bright contrast to the warm, savory chili.
The Best Delicious Amish Chili Recipe
Ingredients
Method
- Heat a large pot or Dutch oven over medium heat. Add the ground beef, chopped onion, and chopped green bell pepper, then cook while breaking the beef into small pieces until the meat is browned and the vegetables begin to soften.
- Drain excess fat from the pot if necessary. Leave the browned beef and vegetables in the pot so their savory flavor can blend with the tomato mixture.
- Add the undrained diced tomatoes, tomato sauce, drained and rinsed kidney beans, and undrained chili beans. Stir carefully until the ingredients are evenly combined.
- Stir in the chili powder, salt, and black pepper. Bring the chili to a gentle boil, watching the pot so it does not scorch on the bottom.
- Reduce the heat to low, partially cover the pot, and simmer for 40–60 minutes. Stir occasionally as the chili thickens and the tomatoes, beans, beef, and seasonings develop a fuller flavor.
- Taste the finished chili and adjust the salt or chili powder if needed. Spoon it into bowls and serve hot with cheddar cheese, sour cream, crackers, cornbread, or chopped onion.
Notes
Final Thoughts
This delicious Amish chili recipe proves that a short ingredient list can produce a deeply comforting dinner. Ground beef, tomatoes, kidney beans, and chili beans become rich and hearty after a gentle 40–60 minute simmer, while onion, green pepper, and simple seasonings give the pot homemade character.
Keep the chili beans with their sauce, rinse only the kidney beans, and let the pot cook slowly for the fullest flavor. Finish each bowl with cheddar, sour cream, chopped onion, crackers, or cornbread, then enjoy a warm family meal that is easy enough for a weeknight and welcoming enough for company.