Chili—it’s that magical concoction that warms the soul and ignites a fiery passion for hearty, comforting meals. I mean, who doesn’t love a pot bubbling away with rich flavors and aromas that dance through the kitchen like a jazz ensemble? Whether you’re a fan of spicy heat that makes your eyes water or prefer a milder, more mellow taste, these homemade chili recipes are sure to hit the spot—especially on those chilly evenings when the world seems a little too cold and you need a culinary hug.
Steps
- Mix half of the chili powder with the raw ground beef to ensure it is well seasoned. In a large pot, cook the ground beef with diced onion, jalapeño, and minced garlic until the beef is browned. Drain any excess fat from the pot.
- Add the remaining chili powder, cumin, diced green bell pepper, crushed tomatoes, drained kidney beans, diced tomatoes with juices, beef broth, beer, tomato paste, and brown sugar to the pot. Stir everything together and bring the mixture to a boil.
- Once boiling, reduce the heat and let the chili simmer uncovered for 45-60 minutes, stirring occasionally. This will allow the chili to thicken naturally. If you prefer a thicker consistency and are short on time, consider adding some cornmeal or a cornstarch slurry.
- Once the chili reaches your desired thickness, season it with salt and black pepper to taste. Serve the chili hot, topped with your choice of cheddar cheese, green onions, cilantro, or other favorite toppings.
Ingredients
- 2 pounds lean ground beef
- 1 onion, diced
- 1 jalapeño, seeded and finely diced
- 4 cloves garlic, minced
- 2 ½ tablespoons chili powder, divided (adjust to taste)
- 1 teaspoon cumin
- 1 green bell pepper, seeded and diced
- 1 can (14.5 ounces) crushed tomatoes
- 1 can (19 ounces) red kidney beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes with juices
- 1 ½ cups beef broth
- 1 cup beer (can substitute with additional broth)
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar (optional)
- Salt and black pepper, to taste
- Cheddar cheese
- Green onions
- Cilantro
- Sour cream
- Red or green onion
- Jalapeños
- Avocado and lime wedges
- Tortilla chips
Nutritional Values
Calories: 395 | Carbohydrates: 27g | Protein: 29g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 283mg | Potassium: 1066mg | Fiber: 7g | Sugar: 6g | Vitamin A: 870IU | Vitamin C: 26.2mg | Calcium: 86mg | Iron: 6.2mg
FAQ
- Can I use different types of beans in this chili recipe?
- Absolutely! While the recipe uses canned red kidney beans, you can substitute with pinto beans or black beans. Just be sure to rinse them before adding, unless you’re using chili beans which come with added flavors.
- How can I adjust the spice level of the chili?
- This chili is moderately spiced, but you can easily adjust the heat to your preference. For more heat, keep the seeds in the jalapeños or add hot sauce or chili flakes. To reduce the spice, simply use less chili powder or omit the jalapeños.
- Is it possible to make this chili without beer?
- Yes, you can skip the beer if desired. Simply replace it with an equal amount of beef broth for a similar depth of flavor without the alcohol.
- Can this chili be frozen for later use?
- Definitely! Chili freezes and reheats very well. You can freeze it in single-serve portions for easy lunches, or in larger containers for a quick dinner. Just defrost in the fridge overnight and reheat on the stove or in the microwave.
- What toppings go well with chili?
- Some popular toppings include sour cream, chopped onions (red or green), shredded cheese, jalapeños, cilantro, avocado slices, lime wedges, and tortilla chips. You can also serve it with cornbread or buttered toast on the side.
Tips
- Seasoning Tip: For maximum flavor, mix chili powder into raw ground beef before cooking. This ensures that every bite is perfectly seasoned.
- Bean Preparation: If you’re using canned beans, rinse them thoroughly to remove excess salt and starch, unless they are chili beans, which are pre-seasoned.
- Thickening the Chili: Simmer your chili uncovered to naturally thicken it. If you’re short on time, you can add a bit of cornmeal or a cornstarch slurry to speed up the process.
- Spice Customization: Adjust the spiciness to your preference. For a hotter chili, retain the seeds in your jalapeños or add a few dashes of hot sauce.
Equipment
- Large Pot or Dutch Oven – Essential for cooking and simmering the chili.
- Can Opener – Necessary for opening canned beans and tomatoes.
- Chef’s Knife – Useful for dicing onions, jalapeños, and other ingredients.
- Cutting Board – Needed for preparing vegetables.
