Best Chili with Potatoes is a comforting classic that hits all the right notes when you’re craving something hearty. This dish combines the savory depth of ground beef and the wholesome goodness of potatoes, creating a rich, bowl-worthy meal perfect for chilly evenings. The tender potatoes soak up all the wonderful flavors from the spices, beans, and tomatoes, resulting in a stew that is both nourishing and delicious. Trust me, once you serve this chili, your family and friends will keep asking for seconds.

I stumbled upon this recipe after a long day when I needed something simple yet satisfying. The combination of ingredients seemed so inviting, and I was instantly transported back to my grandmother’s kitchen, where the aroma of bubbling chili wafted through the air. There’s something undeniably special about coming home to a hot dish simmering away. Making this chili with potatoes is not just about enjoying a meal; it’s an experience filled with warmth and comfort. I can’t wait for you to try it yourself!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just 15 minutes of prep time.
Irresistible Flavor: Enjoy layers of flavors from savory meat to sweet potatoes.
Eye-Catching Appeal: The colorful ingredients look as good as they taste.
Flexible Serving: Perfect for cozy nights in, gatherings, or even meal prep.
Diet-Friendly Options: Easily adaptable for gluten-free or vegetarian diets.

Ingredients You’ll Need

1 pound ground beef: This forms the hearty base for your chili. You can substitute with ground turkey for a lighter version.
4-5 medium potatoes (cubed): Potatoes add texture and absorb all the rich flavors. Yukon golds or reds work well here.
1 medium onion (diced): Onion brings sweetness and depth to your dish. A yellow or white onion is best for this recipe.
1-2 carrots (chopped): Carrots add a hint of sweetness and color. Feel free to replace them with bell peppers if desired.
1 celery stick (chopped): Celery adds crunch and freshness. You can omit it if you’re not a fan.
1 can (15 oz) stewed tomatoes: These provide a tangy base and juicy bites amidst the beans and potatoes.
1 cup tomato juice: Tomato juice enhances the rich tomato flavor. You can use vegetable broth for a brothier chili.
2-3 dashes hot sauce or Tabasco sauce: If you like a little spice, adjust the amount to suit your taste!
2 cans (15 oz each) pork and beans: These beans introduce a sweet, savory flavor. Substitute with white beans if you prefer.
1 can (15 oz) kidney beans (strained): Kidney beans add protein and texture to the chili, giving it a heartier feel.

How to Make Chili with Potatoes

Cook the Beef: In a large skillet over medium heat, fry 1 pound of ground beef along with 1 diced onion. Cook until the beef is browned, then strain any excess grease to keep your chili from being too oily.
Prep the Vegetables: While the beef cooks, chop 4-5 medium potatoes into bite-sized cubes, 1-2 carrots into small pieces, and 1 celery stick.
Combine in Crock Pot: Once your beef is ready, transfer it to a crock pot. Toss in the cubed potatoes, chopped carrots, and chopped celery.
Add the Tomatoes and Juice: Pour in 1 can of stewed tomatoes along with 1 cup of tomato juice. Stir to coat everything in the rich liquids.
Spice it Up: Add 2-3 dashes of your favorite hot sauce or Tabasco sauce. Adjust according to your preferred spice level.
Cook Low and Slow: Cover and cook on high for about 5 hours. If possible, check and stir occasionally.
Check Potato Consistency: After 5 hours, switch to medium heat or continue cooking until the potatoes are tender and the chili is bubbling.
Finalize with Beans: Just before serving, add 2 cans of pork and beans and 1 can of strained kidney beans. Stir well and let it heat through for another 20-30 minutes.

Storing & Reheating

Once your chili is cooled, store leftovers in an airtight container at room temperature for up to 4 hours. Transfer to the refrigerator for longer storage, and enjoy within 3-4 days. If you want to save it for later, freeze the chili in portions for up to 3 months. When you’re ready to enjoy it again, reheat on the stovetop over medium heat until warmed through, about 10 minutes. Keep in mind that texture may slightly change after freezing, but adding a splash of tomato juice can refresh the flavors.

Chef’s Helpful Tips

When browning your ground beef, be sure to drain the grease thoroughly to avoid a greasy chili.
If you prefer a thicker consistency, let the chili simmer uncovered for the last 30 minutes of cooking.
For added depth of flavor, consider adding a teaspoon of cumin or chili powder along with the other seasonings.
Feel free to make it ahead of time! The flavors develop and deepen after a night in the fridge, making it even better the next day.

There you have it—a delicious, satisfying bowl of chili with potatoes that everyone will love. It’s versatile and forgiving, inviting you to personalize it based on whatever you have on hand. Whether it’s a family dinner or a gathering with friends, this dish will surely warm your heart and fill your tummy.

Recipe FAQs

Can I make this chili vegetarian?

Absolutely! You can replace the ground beef with your favorite meat substitute, like lentils or a plant-based ground meat. Similarly, using vegetable broth instead of tomato juice will keep it flavorful without meat while still being delicious.

How can I spice this up?

If you love spicy food, increase the amount of hot sauce or add chopped jalapeños or serrano peppers during the cooking process. Adding spices like smoked paprika or cayenne pepper will also enhance the heat and overall flavor profile.

Can I double this recipe?

Yes! This recipe is easily doubled. Just ensure that your crock pot is large enough to accommodate all the ingredients. Keep an eye on the cooking time, as it might take a bit longer to heat through.

How can I thicken my chili?

If you find your chili is too watery, you can thicken it by letting it cook uncovered for the last 30 minutes. Alternatively, you can mash a few pieces of potato against the side of the pot to help thicken the broth naturally.