Pennsylvania-canned kidney beans anchor this pantry chili, where cumin and chili powder simmer just 20 minutes into tomato sauce for weeknight speed.
Hanover's Quick N' Easy Chili
A classic chili recipe featuring Hanover kidney beans, perfect for a quick and hearty meal.
Prep
0
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
Right, chili itself is a cross-border scrap between Texas cattle ranchers and Mexican chile-heads dating back to 1880s San Antonio chili queens selling bowls from carts, but this tinned-bean, tomato-sauce version is pure 1960s American suburban kitchen efficiency—no soaking, no fuss, just a working mother in Ohio getting dinner on the table before the football started, which is its own kind of genius.
Regional Twist
Up in Cincinnati, they'd never leave this as a bowl of chili—they'd ladle it over spaghetti, bury it under shredded cheddar, and call it a three-way, proving that even humble ground beef and kidney beans can start a genuine regional turf war.
📝 Ingredients
🥬Fresh Produce(2)
- 1 cup chopped onion
- 1 clove garlic, minced
🥩Meat & Seafood(1)
- 1 lb ground beef
🫙Pantry Staples(2)
- 1 can (15.5 oz) Hanover Light Red Kidney Beans (drained)
- 2 cans (8 oz each) tomato sauce
🧂Spices & Seasonings(4)
- 1/4 tsp black pepper
- 1 tbsp chili powder
- 1/4 tsp ground cumin
- Salt to taste
Nutrition (per serving)
Calories
278
Protein
20g
Carbs
17g
Fat
15g
👨🍳 Instructions
- 1
Brown the beef: Cook the ground beef in a heavy saucepan over medium heat until fully browned, then drain the excess fat.
- 2
Sauté aromatics: Add the chopped onion and minced garlic to the beef. Cook until the onions are tender.
- 3
Simmer: Stir in the drained kidney beans, tomato sauce, chili powder, cumin, and black pepper.
- 4
Thicken: Bring the mixture to a low bubble, reduce heat, and simmer uncovered for 30 minutes, stirring occasionally. Add salt to taste before serving.
💡 Pro Tips
- ✓Brown ground beef over medium-high heat (375-400°F) for 5-7 minutes without stirring initially, then break apart—this creates a flavorful crust through Maillard reaction before fat renders, yielding deeper umami than immediate stirring.technique375-400°F, 5-7 minutes initial sear
- ✓Add onions to the hot beef fat (still 350°F+) rather than waiting for cooled meat, as the residual heat immediately begins caramelization and releases sulfur compounds that build chili's savory backbone.timingAdd at 350°F+ while fat is still hot
- ✓Bloom the chili powder and cumin in the meat-fat mixture for 60-90 seconds before adding liquid—this releases their essential oils and increases perceived spice intensity by 30-40% due to fat-soluble compound extraction.technique60-90 seconds bloom time
- ✓Simmer uncovered at a gentle bubble (190-205°F) rather than a rolling boil, which reduces tomato sauce volume by only 15-20% and preserves acidity; aggressive boiling evaporates moisture too quickly and concentrates bitterness.timing190-205°F for 30 minutes (15-20% reduction)
- ✓Add salt in the final 5 minutes after simmering, as early salting draws bean moisture out osmotically and toughens their skins; delaying prevents this breakdown and maintains creamy texture.timingAdd salt in final 5 minutes
Share this recipe
Prep
0
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Pennsylvania-canned kidney beans anchor this pantry chili, where cumin and chili powder simmer just 20 minutes into tomato sauce for weeknight speed.
Hanover's Quick N' Easy Chili
A classic chili recipe featuring Hanover kidney beans, perfect for a quick and hearty meal.
The Story
Right, chili itself is a cross-border scrap between Texas cattle ranchers and Mexican chile-heads dating back to 1880s San Antonio chili queens selling bowls from carts, but this tinned-bean, tomato-sauce version is pure 1960s American suburban kitchen efficiency—no soaking, no fuss, just a working mother in Ohio getting dinner on the table before the football started, which is its own kind of genius.
Regional Twist
Up in Cincinnati, they'd never leave this as a bowl of chili—they'd ladle it over spaghetti, bury it under shredded cheddar, and call it a three-way, proving that even humble ground beef and kidney beans can start a genuine regional turf war.
📝 Ingredients
🥬Fresh Produce(2)
- 1 cup chopped onion
- 1 clove garlic, minced
🥩Meat & Seafood(1)
- 1 lb ground beef
🫙Pantry Staples(2)
- 1 can (15.5 oz) Hanover Light Red Kidney Beans (drained)
- 2 cans (8 oz each) tomato sauce
🧂Spices & Seasonings(4)
- 1/4 tsp black pepper
- 1 tbsp chili powder
- 1/4 tsp ground cumin
- Salt to taste
Nutrition (per serving)
Calories
278
Protein
20g
Carbs
17g
Fat
15g
👨🍳 Instructions
- 1
Brown the beef: Cook the ground beef in a heavy saucepan over medium heat until fully browned, then drain the excess fat.
- 2
Sauté aromatics: Add the chopped onion and minced garlic to the beef. Cook until the onions are tender.
- 3
Simmer: Stir in the drained kidney beans, tomato sauce, chili powder, cumin, and black pepper.
- 4
Thicken: Bring the mixture to a low bubble, reduce heat, and simmer uncovered for 30 minutes, stirring occasionally. Add salt to taste before serving.
💡 Pro Tips
- ✓Brown ground beef over medium-high heat (375-400°F) for 5-7 minutes without stirring initially, then break apart—this creates a flavorful crust through Maillard reaction before fat renders, yielding deeper umami than immediate stirring.technique375-400°F, 5-7 minutes initial sear
- ✓Add onions to the hot beef fat (still 350°F+) rather than waiting for cooled meat, as the residual heat immediately begins caramelization and releases sulfur compounds that build chili's savory backbone.timingAdd at 350°F+ while fat is still hot
- ✓Bloom the chili powder and cumin in the meat-fat mixture for 60-90 seconds before adding liquid—this releases their essential oils and increases perceived spice intensity by 30-40% due to fat-soluble compound extraction.technique60-90 seconds bloom time
- ✓Simmer uncovered at a gentle bubble (190-205°F) rather than a rolling boil, which reduces tomato sauce volume by only 15-20% and preserves acidity; aggressive boiling evaporates moisture too quickly and concentrates bitterness.timing190-205°F for 30 minutes (15-20% reduction)
- ✓Add salt in the final 5 minutes after simmering, as early salting draws bean moisture out osmotically and toughens their skins; delaying prevents this breakdown and maintains creamy texture.timingAdd salt in final 5 minutes