MF’s Chili (New England-Style, Award-Worthy, Easy Weeknight Pot Chili)

ByAchraf

MF’s Chili is the kind of recipe that tastes like it simmered all day without actually stealing your whole evening. It’s cozy, bold, and family-friendly, with a rich tomato base, hearty beans, and two “secret” pantry add-ins that make people ask, “What is in this?!” (hello, black olives and pepperoncini).

And in this recipe, MF = “My Fairy” a sweet nod to a loved one who made comfort food feel like magic.

MFs Chili Recipe Easy New England Style Crowd Favorite
MF’s Chili (New England-Style, Award-Worthy, Easy Weeknight Pot Chili) 2

Why You’ll Love This Chili

  • Fast comfort food: simple prep + quick simmer = dinner in about 45 minutes.
  • Crowd-friendly: makes a big pot that feeds everyone (and tastes even better the next day).
  • Semi-homemade genius: tomato soup + beans = deep flavor without hours of cooking.
  • Flexible pantry recipe: swap beans, adjust spice, add veggies—still turns out great.
  • Bold but not complicated: olives + pepperoncini add a savory “zip” that makes it memorable.

What Makes MF’s Chili Different

Most chilis lean on long simmers or lots of fresh ingredients. This one builds “slow-cooked” flavor using:

  • Condensed tomato soup for a slightly sweet, rich backbone
  • Chili beans (with sauce) for instant depth
  • Black olives for salty umami
  • Pepperoncini for a mild tangy kick (optional, but amazing)

That combo creates a chili that feels classic and unexpectedly special.

Ingredients for MF’s Chili

Protein

  • 1 lb ground beef or ground turkey (use 2 lb if you like it extra meaty)

Veg

  • 1 onion, chopped

Tomato base

  • 1 (15 oz) can tomato sauce
  • 1 can condensed tomato soup (low sodium works great)
  • 1 (14.5 oz) can crushed tomatoes (drain and reserve juice)

Beans

  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can chili beans with sauce
  • 1 (15 oz) can black beans, drained and rinsed (optional)

Flavor boosters

  • Black olives (sliced or whole, then slice)
  • Pepperoncini slices (optional)

Spices

  • Chili powder
  • Garlic powder
  • Cumin
  • Salt + black pepper

Liquid (as needed)

  • Water + reserved tomato juice (for thinner chili)

How to Make MF’s Chili

  1. Brown the meat + onion
    Cook ground beef (or turkey) with chopped onion until browned and tender. Drain grease if using beef.
  2. Build the pot
    Stir in tomato sauce, tomato soup, beans, and drained crushed tomatoes.
  3. Adjust thickness
    Add a splash of reserved tomato juice and/or water until it’s your perfect consistency.
  4. Season well
    Add chili powder, cumin, garlic powder, salt, and pepper. Stir and taste.
  5. Add the “MF” twist
    Fold in olives and pepperoncini (optional).
  6. Simmer
    Bring to a gentle boil, reduce heat to low, cover, and simmer 20–30 minutes.

MF’s Chili

Serves: 8
Prep: 15 minutes
Cook: 30 minutes

Ingredients

  • 1 lb ground beef or ground turkey (up to 2 lb if desired)
  • 1 onion, chopped
  • 1 (15 oz) can tomato sauce
  • 1 can condensed tomato soup (low sodium)
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed (optional)
  • 1 (15 oz) can chili beans with sauce
  • 1 (14.5 oz) can crushed tomatoes, drained (reserve juice)
  • 1 to 1½ cups water + reserved tomato juice, as needed
  • 1 can black olives, sliced
  • 1/8 cup pepperoncini slices (optional)
  • 2 Tbsp chili powder (more to taste)
  • 1 Tbsp garlic powder
  • 1 Tbsp cumin
  • Salt and pepper, to taste

Directions

  1. Brown meat and onion in a large pot over medium heat (5–7 minutes). Drain grease if needed.
  2. Stir in tomato sauce, tomato soup, beans, and crushed tomatoes.
  3. Add water/reserved tomato juice to adjust consistency.
  4. Season with chili powder, cumin, garlic powder, salt, and pepper.
  5. Stir in olives and pepperoncini.
  6. Bring to a boil, reduce heat to low, cover, and simmer 20–30 minutes.

Tips for the Best Flavor

  • Taste at the end, not the beginning. Beans and chili sauce vary in saltiness.
  • Let it rest 10 minutes after simmering for thicker, richer texture.
  • Want more heat? Add extra chili powder, a pinch of cayenne, or a drizzle of hot sauce per bowl.
  • Want it thicker? Simmer uncovered for the last 5–10 minutes.

Variations

  • Veggie-loaded: add diced bell pepper, corn, or zucchini with the beans.
  • Chili mac: stir cooked macaroni into leftover chili + a little cheese.
  • Slow cooker: brown meat/onion first, then cook on LOW 4–6 hours.
  • No olives? Use a splash of Worcestershire-style sauce (or coconut aminos for GF) for umami.
  • Bean swap: pinto beans or cannellini beans work great.

What to Serve With Chili

  • Cornbread, Johnny cakes, or garlic bread
  • Rice or baked potatoes
  • Shredded cheese, sour cream, green onions
  • Pickled jalapeños, avocado, or lime wedges

Storage and Reheating

  • Fridge: airtight container up to 4 days
  • Freezer: up to 3 months (cool completely first)
  • Reheat: stovetop over low heat with a splash of water, or microwave in 60–90 second bursts

FAQs

What does “MF” mean in this chili?
In this recipe, MF stands for “My Fairy” a heartfelt family nickname and tribute.

Can I make this chili ahead for a party?
Yes. Chili tastes better after it sits. Make it the day before, chill, then reheat gently.

Do olives really work in chili?
They do. Olives add salty depth (umami) that makes the chili taste more “slow-cooked.”

How can I make it less spicy for kids?
Skip pepperoncini and start with slightly less chili powder. Add spice to individual bowls instead.