Homemade Campbell Chunky Chili with Beans Can Recipe: Better Than The Original With Half The Sugar

Category: Chili

Introduction

Campbell's Chunky Chili with Beans has been a pantry staple for decades, offering a comforting, hearty meal that’s easy to heat up and serve. First introduced in the 1980s, this iconic canned chili quickly became a favorite for its thick, chunky texture and rich, savory flavor. Whether you’re a busy parent looking for a quick dinner solution or a college student needing a reliable meal, Campbell's Chunky Chili has been there for many of us.

But while convenience is a major perk, store-bought options often come with trade-offs—high sodium, added preservatives, and refined sugars. That’s why making your own version at home can be a game-changer. Not only does it allow you to control the ingredients and cut down on unwanted additives, but it also lets you customize the flavor to your liking.

Growing up, I remember cracking open a can of Campbell’s Chunky Chili on chilly fall evenings. My mom would often serve it over rice or with a side of cornbread, and it felt like the ultimate comfort food. But as I grew older and became more conscious of what I was eating, I realized how much sodium and sugar were packed into that little can. That’s when I decided to take matters into my own hands and create a homemade version that tasted just as good, if not better, without the unnecessary additives.

This recipe is the result of years of tweaking and perfecting. It captures the same hearty, chunky texture and deep, savory flavor of the original but with a healthier twist. By using fresh, whole ingredients and reducing the sodium and sugar content, you can enjoy a guilt-free, delicious chili that’s perfect for any occasion.

Why Make It at Home?

• Healthier Ingredients: By making your own chili, you can control the amount of sodium, sugar, and preservatives that go into it.
• Customizable: Tailor the flavor to your preferences by adjusting the spice level, adding your favorite vegetables, or using different types of beans.
• Cost-Effective: Homemade chili is often cheaper to make in bulk than buying multiple cans.
• Fresh Taste: Fresh ingredients mean a brighter, more vibrant flavor that’s hard to get from a canned product.
• No Artificial Additives: Say goodbye to preservatives and artificial flavor enhancers.

Personal Anecdote

I remember the first time I made this homemade version for my family. It was a crisp autumn evening, and the smell of simmering chili filled the house, just like it did when I was a kid. My mom, who had always sworn by the canned stuff, took one bite and said, “This is even better than Campbell’s!” That moment made all the experimentation worth it.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings

Ingredients

Meats:

• 1 lb (450g) ground beef (80/20 lean to fat ratio for juiciness)
• 1/2 lb (225g) ground pork (optional, for added richness)

Vegetables:

• 1 medium onion, diced (about 2 cups or 250g)
• 3 garlic cloves, minced (about 1 tbsp or 15g)
• 2 medium bell peppers (any color), diced (about 2 cups or 250g)
• 2 tbsp (30g) tomato paste

Canned Goods:

• 1 can (14.5 oz or 410g) diced tomatoes
• 1 can (15 oz or 425g) red kidney beans, drained and rinsed
• 1 can (15 oz or 425g) pinto beans, drained and rinsed

Spices and Seasonings:

• 2 tbsp (30g) chili powder
• 1 tsp (5g) ground cumin
• 1 tsp (5g) paprika
• 1/2 tsp (2g) cayenne pepper (optional, for heat)
• 1/2 tsp (2g) black pepper
• 1/2 tsp (2g) salt (or to taste)

Other:

• 1 cup (240ml) beef broth (low sodium)
• 1 tbsp (15ml) brown sugar (or to taste)

Instructions

• Brown the Meats:

  • In a large Dutch oven or pot, heat 2 tablespoons of oil over medium-high heat. Add the ground beef and ground pork (if using). Break the meat apart with a spoon and cook until fully browned, about 5-7 minutes. Drain excess fat.

• Sauté the Aromatics:

  • Reduce the heat to medium and add the diced onion, minced garlic, and diced bell peppers. Cook until the vegetables are soft and fragrant, about 5-7 minutes.

• Add Spices:

  • Stir in the chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.

• Incorporate Tomato Paste:

  • Add the tomato paste to the pot and stir to combine. Cook for 2-3 minutes, allowing the paste to darken in color and intensify in flavor.

• Add Canned Goods and Broth:

  • Stir in the diced tomatoes, red kidney beans, pinto beans, and beef broth. Bring the mixture to a simmer.

• Simmer:

  • Reduce the heat to low and let the chili simmer, uncovered, for 20-30 minutes. Stir occasionally to prevent sticking. The longer it simmers, the thicker and more flavorful it will become.

• Adjust Seasoning:

  • Taste the chili and adjust the seasoning as needed. If it’s too thick, add a little more broth. If it’s too runny, let it simmer for a few more minutes.

• Serve:

  • Ladle the chili into bowls and serve hot with your favorite toppings.

Storage Instructions

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Transfer to a freezer-safe container or bag and store for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen.

Variations

• Low-Sodium Version: Use no-salt-added beans and reduce the beef broth to 1/2 cup (120ml).
• Spicy Version: Add diced jalapeños or serrano peppers for an extra kick.
• Smoky Version: Add 1 tbsp (15g) of smoked paprika or 1-2 drops of liquid smoke.
• Vegetarian Option: Replace the ground beef with an extra can of beans or roasted vegetables.

Special Equipment

• Large Dutch oven or pot
• Wooden spoon or spatula
• Optional: Slow cooker for hands-off simmering

Pro Tips

• Brown the Meat Properly: Take your time browning the meat—it’s essential for developing a rich, savory flavor.
• Layer the Spices: Toasting the spices before adding the other ingredients enhances their flavor and aroma.
• Use High-Quality Tomatoes: San Marzano or similar high-quality tomatoes will give your chili a brighter, less acidic taste.

Nutritional Comparison

FAQ

• Can I use fresh beans instead of canned?
  Yes, but you’ll need to cook them first. Soak dried beans overnight and simmer until tender before adding to the chili.

• What can I do if the chili is too sweet?
  Reduce or omit the brown sugar, or add a splash of vinegar to balance the flavors.

• How do I make it spicier?
  Add more cayenne pepper, diced hot peppers, or a dash of hot sauce.

• Can I make this in a slow cooker?
  Yes! Brown the meat and cook the vegetables in a skillet, then transfer everything to the slow cooker with the remaining ingredients and cook on low for 4-6 hours.

• Can I scale this recipe for a crowd?
  Absolutely. Simply double or triple the ingredients as needed.

Serving Suggestions

• Serve over rice, cornbread, or baked potatoes.
• Use as a topping for hot dogs or nachos.
• Enjoy as a dip with tortilla chips or crackers.
• Add a dollop of sour cream or shredded cheese for extra creaminess.

Conclusion

This homemade Campbell’s Chunky Chili with Beans recipe is a healthier, tastier alternative to the canned original. With its rich, hearty flavor and customizable ingredients, it’s a perfect solution for quick weeknight meals or cozy weekend gatherings. By making it at home, you’re not only avoiding unnecessary additives but also creating a dish that’s tailored to your taste preferences.

So next time you’re tempted to reach for a can, give this homemade version a try. Your taste buds—and your health—will thank you!

Let me know how it turns out, and don’t forget to share your favorite variations!