I got a text from my husband one day after he had a ridiculous day at the hospital, and all he asked for is whether we could have chili. A simple request that I could absolutely do. I remembered that I hadn’t had a chance to try the Gaines Family Chili from the Magnolia Table cookbook so I thought why not give it a try. And without doubt this is the easiest family chili I have ever made! I was pretty skeptical since it seemed like little ingredients for a chili, but holy crap is it good! I swear it has to be the juices from the cans that adds that extra punch you are looking for.

There is a note from Joanna in this recipe that clearly states, don’t forget the Fritos and cheese. And she was so right! Those little touches at the end of this chili recipe really took it to the next level and I loved how it tasted! I will say that I added double the beans to make it a bit heartier since my husband eats so much food and doesn’t like cheese. But even with the extra beans the texture was beautiful! This is the perfect family chili for a busy winter night when you don’t want to spend hours cooking.

Overall Review: 5/5

This Gaines Family Chili recipe was wonderful and so easy to make. I will be making this again, probably in the next week, and I highly suggest you do as well. Especially with the lockdowns coming back into play, an easy and comforting family chili is the perfect answer. For more recipes and reviews head to our Recipe Reviews page.

Stay safe out there and know you are loved! xoxo-Kayla

Gaines Family Chili

From Magnolia Table by Joanna Gaines

  • 1 tbsp Vegetable Oil
  • 1 Large White Onion (finely chopped)
  • 2 pds Ground Beef
  • Salt
  • Black Pepper
  • (2) 10 oz Cans Diced Tomatoes
  • (2) 26 oz Cans Southwestern-Style Beans (undrained)
  • 1 bag Fritos
  • 2 cups Grated Sharp Cheddar Cheese
  1. In a large soup pot, heat the vegetable oil over medium heat. Add chopped onion and cook until translucent. This should take about 8 minutes

  2. Add ground beef and a few dashes of salt and pepper for taste. Stir to break up and cook until all the pink is gone. 6-7 minutes

  3. Sit in tomatoes and beans with their juices. Bring to a simmer, reduce heat, and then simmer again. Stir occasionally for about 30 minutes.

  4. Taste and add more salt and pepper if needed.

  5. Transfer chili to bowls and top with crushed fritos and cheddar cheese. Enjoy!


About kaldridge

Leave a Reply