Chili Recipe: Hearty and Spicy Comfort

Introduction

Chili is a beloved American comfort food, known for its bold flavors, hearty texture, and warming spices. This versatile dish, rooted in Tex-Mex and Southwestern cuisine, combines ground beef, beans, and a rich tomato base, making it perfect for cozy dinners, game days, or meal prep. Its customizable heat level and ingredients appeal to cooks of all skill levels. This recipe delivers a classic beef chili with kidney beans, adaptable for dietary needs, ideal served with cornbread, rice, or topped with cheese and sour cream.

Ingredients

Chili:

• 1 lb ground beef (80/20 for flavor)
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes, with juice
• 1 (8 oz) can tomato sauce
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Optional: 1 jalapeño, seeded and diced, for extra spice

For Serving:

• Optional: Shredded cheddar cheese, sour cream, chopped green onions, or cilantro
• Suggested Sides: Cornbread, tortilla chips, or cooked rice

Step-by-Step Process

1. Cook Beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat, leaving about 1 tbsp in the pot.
2. Sauté Vegetables: Add onion, bell pepper, and optional jalapeño to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
3. Add Seasonings: Stir in chili powder, cumin, smoked paprika, oregano, optional cayenne, salt, and pepper. Cook for 1-2 minutes to toast the spices and enhance flavor.
4. Combine Ingredients: Add kidney beans, diced tomatoes with juice, tomato sauce, and beef broth. Stir well to combine. Bring to a simmer, then reduce heat to low.
5. Simmer: Cover and simmer for 30-45 minutes, stirring occasionally, until flavors meld and chili thickens. If too thick, add more broth or water (1/4 cup at a time). Taste and adjust seasoning if needed.
6. Serve: Ladle chili into bowls and top with optional cheese, sour cream, green onions, or cilantro. Serve hot with suggested sides like cornbread, tortilla chips, or rice.

Tips for Better Chili

• Brown the beef well for deeper flavor; don’t skip draining excess fat to avoid greasiness.
• Toast spices briefly to unlock their aroma and enhance the chili’s complexity.
• Simmer longer (up to 1 hour) for richer flavors; low and slow is key.
• Taste and adjust seasoning near the end; spices intensify as the chili cooks.
• Use fresh garlic and onions for the best flavor; pre-chopped can be less vibrant.
• Let chili rest for 10 minutes after cooking to meld flavors before serving.
• Double the recipe for a crowd or freeze leftovers; chili reheats beautifully.
• Use a heavy pot or Dutch oven to maintain consistent heat and prevent burning.

Variations and Customization

• Turkey Chili: Replace beef with ground turkey; add 1 tbsp olive oil for moisture.
• Vegetarian Chili: Omit beef and add 1 (15 oz) can black beans and 1 cup diced zucchini.
• White Chicken Chili: Use ground chicken, white beans, and green chiles; swap tomato base for 1 cup chicken broth and 1/2 cup cream.
• Gluten-Free Chili: Ensure broth and tomato products are gluten-free.
• Spicy Chili: Add 1/2 tsp chipotle powder or 2 diced serrano peppers.
• Smoky Chili: Increase smoked paprika to 2 tsp or add 1 tsp liquid smoke.
• No-Bean Chili: Omit beans and increase beef to 1.5 lbs for a Texas-style version.
• Sweet Potato Chili: Add 1 cup diced sweet potato and reduce beans to 1/2 can.

Storage and Serving Tips

• Store in an airtight container in the fridge for up to 4 days.
• Reheat on the stovetop over medium heat or in the microwave, stirring occasionally, with a splash of broth to loosen.
• Freeze in freezer-safe containers or bags for up to 3 months; thaw in the fridge overnight before reheating.
• Serve in bowls, over baked potatoes, or as a topping for nachos or hot dogs.
• Use leftovers in tacos, burritos, or as a filling for stuffed peppers.
• Keep warm in a slow cooker on the “Warm” setting for game-day servings.
• Avoid leaving at room temperature for more than 2 hours.
• Pair with a cold beer, iced tea, or a bold red wine like Zinfandel.

Nutritional Information

Based on 6 servings (about 1 cup each, without optional toppings):

• Calories: 280 kcal
• Total Fat: 12g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 50mg
• Sodium: 720mg
• Total Carbohydrates: 22g
• Dietary Fiber: 6g
• Sugars: 7g
• Protein: 20g
• Vitamin A: 25% Daily Value
• Vitamin C: 30% Daily Value
• Calcium: 8% Daily Value
• Iron: 20% Daily Value

Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is high in protein and fiber but moderate in sodium. For dietary needs, try vegetarian or gluten-free variations. Its nutrient-dense ingredients make it a balanced meal.

Conclusion

This chili recipe delivers a hearty, spicy dish that’s perfect for cozy nights, gatherings, or meal prep. Its straightforward preparation and robust flavors make it a favorite for home cooks. The rich beef, beans, and tomato base create a comforting, crowd-pleasing meal. This recipe is sure to become a staple, cherished for its warmth and versatility.

Chili Recipe: Hearty and Spicy Comfort

Hearty beef chili with beans and a spicy tomato base, ideal for cozy dinners or game days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 6

Ingredients

  

• 1 lb ground beef
• 1 tbsp olive oil
• 1 medium onion diced
• 1 green bell pepper diced
• 2 cloves garlic minced
• 1 15 oz can kidney beans, drained
• 1 15 oz can diced tomatoes, with juice
• 1 8 oz can tomato sauce
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ¼ tsp cayenne pepper optional
• 1 tsp kosher salt
• ½ tsp black pepper
• Optional: 1 jalapeño diced
• For Serving:
• Optional: Cheddar cheese sour cream, green onions, cilantro
• Suggested Sides: Cornbread tortilla chips, rice

Instructions

 

• Heat oil in a pot; brown beef, drain fat.
• Add onion, bell pepper, optional jalapeño; cook 5 minutes. Add garlic for 1 minute.
• Stir in chili powder, cumin, paprika, oregano, optional cayenne, salt, pepper; cook 1-2 minutes.
• Add beans, tomatoes, tomato sauce, broth; simmer 30-45 minutes.
• Serve hot with optional toppings; pair with cornbread or rice.

Notes

• Simmer longer for deeper flavor.
• Adjust spice to taste.
• Store in fridge or freeze leftovers.
• Serve with tortilla chips or a salad.