There’s nothing quite like a Minnesota blizzard to make you appreciate the simple joys of a warm kitchen. As I write this on December 28, 2025, we’re in the midst of a classic winter storm here in Central Minnesota—snow falling heavily, winds gusting up to 20+ mph, and temperatures struggling to climb out of the teens. It’s the kind of day where venturing outside feels like a bad idea, but staying in with a bubbling pot of chili? Pure perfection. Blizzards in Minnesota aren’t just weather events; they’re an excuse to slow down, stock the pantry, and cook something soul-warming. Chili has long been a Midwest staple for exactly these moments— hearty, forgiving, and infinitely adaptable. Whether it’s the bean-heavy “Minnesota-style” versions that include tomatoes and kidney beans or veggie-packed , a good pot of chili turns a snowy shutdown into a cozy feast. Today, with the snow piling up outside my window, I fired up the stove for a classic beef chili with beans. It’s rich, spicy, and perfect ladled into bowls with all the toppings. Here’s how I made it, step by step—feel free to tweak it to your taste.
Ingredients:
- 2 Tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 3/4 teaspoon black pepper
- 1/2 teaspoon sugar
Directions:
Mix all the ingredients together well. Store in an airtight container.
Optional add ins:
- 3/4 teaspoon kosher salt
- 1/2-1 teaspoon cayenne pepper
- 1 teaspoon cocoa powder (unsweetened)
- Quick Chili Recipe (one pot, 30–40 minutes)
Ingredients:
- 1 lb ground beef (80/20 is ideal)
- 1 medium onion, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5–15 oz) diced tomatoes (with juice)
- 1 can (8 oz) tomato sauce or 1 cup beef broth
- Seasoning blend
Instructions:
- In a large pot or Dutch oven, brown the ground beef over
- medium-high heat. Break it up well.
- When almost cooked, add the diced onion.
- Cook 4–5 minutes until softened.
- Sprinkle the entire seasoning blend over the beef and onion.
- Stir for 30–60 seconds until fragrant.
- Add: Diced tomatoes with their juice
- Tomato sauce (or beef broth)
- Drained kidney beans
- Stir, bring to a simmer, then reduce heat to low.
- Cover and cook 20–30 minutes (longer = better flavor).
- Stir occasionally. If it gets too thick,
- add a splash of water or broth.
- Taste and adjust salt/pepper/cayenne at the end.