chili with rotel recipe

Written ByJenny Smyth Posted on
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The Best chili with rotel recipe

I’ve been making this chili with Rotel recipe for years, and it’s a staple in our household. My family loves it because it’s easy to make and always a hit. I love it because it’s a great way to get my kids to eat their vegetables, and it’s also super customizable to suit everyone’s tastes.

The recipe originated from the 1960s, when Rotel tomatoes were first introduced, and since then, it’s become a classic comfort food dish in many parts of the United States. The key to this recipe is the combination of ground beef, onions, garlic, and of course, Rotel tomatoes. It’s a simple yet flavorful dish that never fails to impress.

One of the best things about this recipe is that it’s incredibly versatile. You can serve it as a main course, or use it as a base for tacos or nachos. I like to serve it with some crusty bread or over rice for a heartier meal.

My kids love helping me in the kitchen by adding their favorite toppings – shredded cheese, sour cream, or diced jalapeños are always popular choices. I’ve experimented with different variations over the years, but this basic recipe remains one of my favorites. I’ve added beans for extra protein, used different types of meat or skipped the meat altogether for a vegetarian option.

But no matter what changes I make, the core ingredients remain the same: ground beef, onions, garlic, and those delicious Rotel tomatoes. This chili with Rotel is more than just a meal – it’s an experience. It brings people together and creates memories around the dinner table.

Whether you’re hosting a family gathering or just need a quick weeknight dinner solution, this recipe is sure to please.

Chili with Rotel

4.9 from 1249 votes

A hearty and flavorful chili made with ground beef, beans, and the distinctive kick of Rotel diced tomatoes and green chilies. This one-pot meal is perfect for a cozy weeknight dinner or game day gathering.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chili

1 tablespoon olive oil
1 large onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 pound ground beef (80/20)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
1 (15-ounce) can tomato sauce
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 cup beef broth

👨‍🍳Directions

1Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers.
2Add the diced onion and bell pepper, and cook for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3Add the minced garlic and cook for 30 seconds until fragrant.
4Then add the ground beef, breaking it apart with a wooden spoon, and cook for 6 to 8 minutes until the beef is browned and no longer pink.
5Stir in the chili powder, cumin, smoked paprika, salt, and black pepper.
6Cook for 1 minute, stirring constantly, to toast the spices and deepen their flavor.
7Pour in the undrained Rotel tomatoes, tomato sauce, drained kidney beans, drained pinto beans, and beef broth.
8Stir everything together until well combined.
9Bring the chili to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 20 to 25 minutes, stirring occasionally, until the chili has thickened slightly and the flavors have melded.
10The chili should be bubbling gently and the liquid reduced by about a quarter.
11Taste the chili and adjust seasoning with additional salt and pepper if needed.
12Serve hot with your desired toppings such as shredded cheddar cheese, sour cream, diced avocado, or chopped fresh cilantro.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Can opener
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 6g❤️Cholesterol: 60mg🧂Sodium: 980mg🌾Total Carbs: 35g🥦Dietary Fiber: 9g🍬Sugars: 8g🥩Protein: 26g

📝Notes

For a milder chili, use mild Rotel. For extra heat, add a minced jalapeno with the onion and bell pepper. This chili tastes even better the next day as the flavors continue to develop.

Watch Video Of How Chili with Rotel Works

I always keep a few cans of Rotel in my pantry because this chili is such a reliable go to meal. It is easy to make, full of flavor, and works for any occasion from a quick dinner to a big family gathering.

The leftovers taste even better the next day, and you can reheat them on the stove with a little water or broth to bring the consistency back. I like to serve it with shredded cheese and a dollop of sour cream, but it is also great over rice or with cornbread on the side.

This recipe has never let me down, and I am sure it will become a favorite in your kitchen too.

❓ Frequently Asked Questions About Chili with Rotel

Q: What is Rotel?

Rotel is a brand of canned tomatoes that originated in Louisiana in the 1960s. They’re known for their distinctive flavor and texture – think chunky tomato goodness! – and have become a staple in many Southern recipes.

Q: Can I use fresh tomatoes instead of canned?

While you can use fresh tomatoes in place of canned Rotel, keep in mind that they’ll change the flavor profile significantly. Fresh tomatoes will add more acidity and less depth than canned Rotel.

Q: How long does chili last in the fridge?

This chili will keep for up to 5 days in the fridge – just store it in an airtight container and reheat when needed!

Q: Is this recipe suitable for vegetarians?

No problem! Simply omit the ground beef and add extra beans or vegetables for added protein and fiber.

Q: Can I make this recipe in bulk?

This recipe scales up beautifully – just double or triple the ingredients as needed!

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