There are certain foods that just mark a season for me, and chili will always mean fall is here.

Today is the first day of fall, which means I officially have permission to start leaning into all the cozy things—even if the weather hasn’t completely gotten the memo yet.

Give me an open window, a candle burning in the kitchen, football on, and a big pot of chili and I’m happy.

And this is the EASIEST chili ever!

Nothing complicated. No mile-long ingredient list. No fancy techniques. Just a thick, hearty, slightly smoky chili that I’ve made again and again for my family.

It’s one of those recipes I don’t really have to think about anymore. I know what goes into the pot, I season until it tastes right, and I let it cook until everyone starts asking when is dinner going to be ready.

Those are usually the best recipes anyway.

My Favorite Easy Chili Recipe

Ingredients

• 1 lb. Angus ground beef
• 4 cans chili beans
• 2 cans tomato paste
• 1 large can diced tomatoes
• 1 can tomato sauce
• 1 can Rotel
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Around 2 cups of water depending on how thick you want it
• Chili powder, to taste

How I Make It

Start by adding all the things to your crockpot. Every ingredient except the hamburger. Just throw it all in there! I always add some water by filling up the tomato can and adding that as well.

Then brown the Angus hamburger in a large pan over medium heat. Break it apart as it cooks, then drain off any excess grease.

Then comes the seasoning.

Add the black pepper, onion powder, and smoked paprika, followed by chili powder to taste. I like leaving the chili powder measurement a little loose because this is where you can really make the recipe your own. Start with a little, taste it, and add more until it’s exactly how your family likes it.

Add your cooked hamburger and stir everything together and let the chili cook on low, stirring occasionally, until it’s thick, hot, and all those flavors have had time to come together.

And honestly? Like most chili, it’s even better after it’s been sitting awhile.

Now for the Toppings…

This might be my favorite part.

Set out bowls of shredded cheese, sour cream, crackers—whatever your family loves… and let everyone make their own bowl.

I’m personally a cheese-and-sour-cream kind of girl, with enough crackers on the side to scoop up every last bit.

Add a pan of cornbread and you’ve got about as cozy of a fall dinner as you can get.

I love a beautiful recipe as much as anyone, but the meals I remember most aren’t usually the elaborate ones.

They’re recipes like this.

It’s simple, familiar, and comforting.

Making chili on the first day of fall feels a little like a tradition—even when you never officially decided it was one.

Summer will always have my heart. Give me long days on the water, salty hair, dock sunsets, and bare feet forever. But there’s something about that first little hint of fall that makes coming home feel especially good.

Happy first day of fall, y’all. 🍂🤎

Until the tide comes in,

Mary Faison, Editor