Rotel Chili
Rotel Chili is a quick, flavorful chili made easy with a can of Rotel tomatoes, which pack in green chiles and a little heat with no extra chopping. Browned ground beef simmers with beans, tomato sauce, and chili seasoning into a hearty bowl ready in about 30 minutes. It’s perfect for game day, freezes beautifully, and works over hot dogs, nachos, or baked potatoes too. Made with pantry staples, it comes together in about 30 minutes and serves 6.
Chili is one of those things people get weirdly competitive about. Beans or no beans. Ground beef or chunks. A secret ingredient they’ll take to the grave.
I’m not here for the debate. I’m here for a good bowl of chili on a cold night without a lot of fuss. That’s exactly what this is.
The shortcut hero is Rotel, canned tomatoes that already have green chiles mixed in, so you get flavor and a little heat with zero extra chopping. Brown your beef, dump everything in, and simmer. Thirty minutes later you’ve got a hearty, flavorful chili that tastes like it took a lot longer.
It’s good enough for a chili cook off and easy enough for a random Tuesday.
A pot of chili goes a long way, too. Eat it as is, spoon it over hot dogs or nachos, or load up a baked potato. Double it and freeze half for a rainy day. If you love what Rotel does, my Rotel Pasta is right there with this one.
More Hearty Chili and Soup Recipes
- Black Eyed Pea Chili – hearty Southern style chili with black eyed peas
- Santa Fe Soup – Southwest seasoned ground beef and bean soup
- 7 Can Taco Soup – easy dump and simmer Tex Mex taco soup
- Busy Day Soup – quick dump and simmer ground beef soup
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Ground Beef – Traditional and hearty, but any ground meat works. Ground turkey makes a leaner version.
Rotel Tomatoes – This is the whole shortcut. Diced tomatoes with green chiles built right in, so you get flavor and heat in one can. It comes in mild to hot, plus a “Chili Fixin’s” variety, so you can pick your favorite.
Chili Seasoning – A packet keeps it fast, or use your own homemade chili seasoning blend for more control over the flavor.
Beans – Pinto, chili, or ranch beans are classic, undrained so the liquid adds to the flavor. Black beans, kidney beans, or cannellini beans all work too.
Tomato Sauce – This the base of the chili so use your favorite one. Diluted tomato paste or stewed tomatoes work in a pinch.
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How To Make Rotel Chili
- In a large skillet or stockpot over medium high heat, cook the diced onion in olive oil until it starts to soften. Add the ground beef and start to brown it. About halfway through, stir in the chili seasoning.
- Once the beef is browned and no longer pink, add the Rotel, tomato sauce, and beans. Stir to combine. If the chili seems too thick, add the 1/2 cup water or beef broth to thin it.
- Bring to a boil, then reduce and simmer for 15 to 20 minutes. Remove from the heat and serve, garnished with cheese, cilantro, jalapeños, or sour cream.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or on the stove. Like most chili, it’s even better the next day.
Freezer: Freezes beautifully for 4 to 6 months. Double the batch and freeze half for an easy, future dinner. Thaw overnight in the fridge and reheat.
Slow Cooker: Brown the ground beef first, then add everything to the crockpot and cook on low for 6 to 8 hours or high for 3 to 4.
Thinning Note: Chili thickens as it sits, so add a splash of broth or water when reheating to loosen it back up.
Variations
Spicier: Use hot Rotel, or add extra cayenne, red pepper flakes, or chili powder.
Different Meat: Swap in ground turkey, ground pork, or a mix.
Different Beans: Use black, kidney, or cannellini beans, or a combination.
Loaded: Serve over hot dogs for chili dogs, over chips for nachos, or on a baked potato.
Toppings: Serve this with crushed tortilla chips, diced avocado, sour cream,
Slow Cooker: Brown the beef, then simmer everything low and slow for a deeper flavor.
What Is Rotel Used For?
Rotel is canned diced tomatoes with green chiles mixed right in, and it’s an amazing shortcut in a lot of easy recipes.
Beyond chili, it’s the base of the famous Rotel Dip (with Velveeta), and it shows up in casseroles, soups, dips, and skillet dinners all the time.
The real trick to know: anywhere a recipe calls for canned tomatoes and you want to bump up the flavor and spice, swap in Rotel. You get the tomatoes plus green chiles in one step, which adds a little heat and a lot of flavor with no extra ingredients.
It’s one of those pantry staples that quietly makes everything taste better. Be sure to keep a couple extra cans on hand.
Frequently Asked Questions
Rotel is diced tomatoes with green chiles, great in chili, Rotel dip, casseroles, and soups. Anywhere a recipe calls for canned tomatoes, swap in Rotel to add flavor and a little heat.
Yes. Brown the ground beef first, then add everything to the crockpot and cook on low for 6 to 8 hours or high for 3 to 4 hours.
Use hot Rotel instead of mild, and add extra cayenne, red pepper flakes, or chili powder to make it as hot as you like.
Absolutely. It freezes well for 4 to 6 months. Double the batch and freeze half. Thaw overnight and reheat for an easy meal on a busy weeknight.
Yes. Ground turkey makes a leaner version and works just as well as beef.
Recipe Tips & Tricks
- Choose your Rotel heat level, from mild to hot, to control the spice.
- Add the chili seasoning while the beef is still browning so it toasts in the pan and is absorbed into the meat.
- Thin with a splash of broth or water if it gets too thick.
- Double the batch and freeze half for an easy future dinner.
This Rotel Chili recipe is hearty, flavorful, and ready in about 30 minutes with a genius Rotel shortcut. Simmer up a pot for game day or a cozy night and load it up with all your favorite toppings!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Rotel Chili
Ingredients
- 2 teaspoons olive oil
- ½ medium onion diced – roughly 1 cup
- 1 pound ground beef
- 15 ounces tomato sauce
- 10 ounces Rotel
- 1.25 ounces chili seasoning mix
- 16 ounces pinto chili, or ranch beans (undrained)
- ½ cup beef broth or water
Instructions
- Over medium high heat, cook onion in olive oil until starting to soften.
- Add ground beef and start to brown. About half way through the cooking process, add the chili seasoning.
- Once the meat is browned through, add the Rotel, tomato sauce, and chili beans. Stir to combine.
- If the chili is too thick for your liking, add the ½ cup water or broth.
- Bring to a boil and then simmer for 15-20 minutes.
- Remove from heat.
- Garnish with cheese, cilantro, jalapenos, or chopped parsley if desired.
Notes
- Choose your Rotel heat level, from mild to hot, to control the spice.
- Add the chili seasoning while the beef is still browning so it toasts in the pan and is absorbed into the meat.
- Thin with a splash of broth or water if it gets too thick.
- Double the batch and freeze half for an easy future dinner.
Nutrition
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