Whoever said Tuesdays couldn’t be fun? They do not have the raw charisma of Saturdays, but they have their own distinct charm. It’s just about finding the right dishes to let that charm shine through. Enter Tuesday’s Chili; that quick and breezy homemade chili that cuts down on the stress but delivers big flavor! Beefy, hearty, and rich with butter, cheese, and tomatoes, Tuesday’s Chili makes the middle of the week feel like a weekend!


For the chili:

  • 1 pound ground beef
  • 1/2 onion, diced
  • 2 cups beef broth
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup frozen corn
  • 1 (6-ounce) package instant taco rice
  • 1 tablespoon buttery spread

Optional toppings:

  • 1/2 cup cheese, of your choice, shredded
  • 1/2 cup sour cream
  • fresh cilantro, to taste, chopped


Step 1 –In a heavy pot over medium heat, add the ground beef and the onion and cook, while crumbling the meat, until the beef is no longer pink, about 5-7 minutes.

Step 2 –Drain and discard the excess grease.

Step 3 –Transfer the ground beef mixture back to the pot, then transfer the pot back to the stovetop over medium heat.

Step 4 –Add the beef broth, the beans, the tomatoes and their juices, the corn, the taco rice, and the buttery spread to the ground beef mixture and stir to combine.

Step 5 –Bring the ground beef mixture to a boil, then reduce the heat to low.

Step 6 –Transfer the chili from the stovetop to a wire rack, let it stand, at least 2 minutes, and stir.

Also Read:  Southern Cheesy Grits

Step 7 –Cover the pot and let the chili mixture simmer until the rice is tender, about 7 minutes.

Step 8 –With a ladle, transfer the chili to individual serving bowls.

Step 9 –Add an even amount of the shredded cheese and the sour cream to the chili.

Step 10 –Serve garnished with the cilantro.