Salsa Chili

Salsa chili is the chili to make when you want a cozy, hearty dinner that doesn’t take all afternoon to simmer. With just five ingredients, this recipe turns ground beef, pinto beans and a jar of salsa into a satisfying, healthy dinner that’s ready in just 20 minutes.

Jarred salsa does most of the heavy lifting, bringing tomatoes, peppers and seasonings to the pot while letting you control the heat. Choose mild, medium or hot salsa based on what your family likes, then top each bowl with cheddar, sour cream, green onions or chopped peppers to make it your own.

Salsa Chili Ingredients

• Ground beef: Ground beef gives this chili recipe its meaty, savory base, and adds plenty of protein to your bowl. Use 90% lean beef for a lighter chili, or go with a higher-fat blend for a richer flavor.
• Onion: Stick with yellow or sweet onion here. It softens as it cooks, adding sweetness and savory depth.
• Salsa: This is where you can make the chili your own. Choose your favorite salsa brand and let it set the tone. Start with mild salsa for a kid-friendly bowl, grab medium for a little more zip, or go for hot if you’re chasing some serious spice.
• Pinto beans: It’s not chili without beans! Creamy pinto beans add protein, fiber and satisfying texture to this hearty chili. Drain and rinse canned beans before adding them to the pot.
• Tomato juice: Tomato juice gives the chili enough liquid to simmer while adding even more tomato flavor and a little tang. For a thicker chili, start with a little less and add more as needed.
• Toppings: The toppings may be optional, but I say go big! Shredded cheddar, sour cream, green onions, and sliced radishes, jalapeno and fresno peppers add creamy and crunchy textures and fresh and tangy flavors to every bowl. Chopped plum tomatoes and torn cilantro leaves are also tasty chili toppings. I like to add crushed tortilla chips, diced avocado and a squeeze of fresh lime juice.

Directions

Step 1: Cook the beef and onion

In a large saucepan, saute the onion over medium heat until it starts to soften. Add the ground beef and cook it until it’s no longer pink, breaking it into crumbles as it cooks. Drain any excess liquid from the pan.

Editor’s Tip: Giving the onion a head start lets it soften and sweeten before the beef goes in, so you don’t end up with crunchy pieces in your chili.

Step 2: Add salsa, beans and tomatoes

Stir in the salsa, beans and tomato juice. Bring the mixture to a simmer and cook it until it’s heated through. Serve the chili with shredded cheese, peppers, sour cream, onions and other toppings, as desired.

Salsa Chili Variations

• Change up the meat: You can replace the ground beef with ground turkey or ground chicken for a lighter chili.
• Mix up the beans: Black beans are an easy swap for pinto beans and keep the chili’s southwestern flavor profile intact. Kidney beans or a combination of beans work, too.
• Make it vegetarian: Skip the ground beef and add another can of beans. Black beans, kidney beans or extra pinto beans all work well, giving you a hearty, satisfying meatless chili.
• Turn up the heat: Choosing a hot salsa is the easiest way to add spice. For even more kick, stir in diced jalapenos, canned green chiles, crushed red pepper flakes or a few dashes of hot sauce.

How to Store Salsa Chili

Store your salsa chili in the fridge for up to four days. We recommend storing tomato-based dishes like this chili in glass storage containers because they won’t stain the way plastic containers can.

Can you freeze salsa chili?

Yes—and you should! This salsa chili is perfect for making ahead and stashing in the freezer. Let it cool completely, then portion it into freezer-safe containers or bags and freeze it for up to three months. Thaw it overnight in the refrigerator, then reheat it on the stovetop or in the microwave until it’s warmed through.

Salsa Chili Tips

How should I handle hot peppers?

When chopping hot peppers, be on the safe side and wear disposable gloves. The oils can linger and burn your skin even after washing, so avoid touching your face or eyes until you’ve removed the gloves and washed your hands well. If you want a milder salsa, remove the seeds and membranes from the peppers before chopping them. For more heat, leave them in.

How can I adjust the spice level of my salsa chili?

Since jarred salsa does most of the seasoning in this recipe, you can easily adjust the heat based on the salsa you choose. For a milder chili, stick with a mild salsa or use one made with milder peppers. Want more heat? Choose a hot salsa or add diced jalapenos, canned green chiles, crushed red pepper flakes or a dash of hot sauce.

What should I serve with salsa chili?

This chili is hearty enough to stand on its own, but a few simple sides make it a meal. Serve it a crisp chef salad for fresh contrast. If you made your chili extra spicy, starchy sides like cornbread and baked potatoes can also help balance the heat.