Beef Chili Recipe
User Reviews
5
Beef Chili Recipe
Description
The chili seasoning is freshly mixed from several dried spices: chili powder, ground cumin, oregano, thyme, chipotle chili powder, coriander, salt, and pepper. This blend imparts complex layers of flavor with moderate heat from the chipotle. In a pot, onions and green bell peppers are sautéed with the seasoning until softened, building a flavorful base. Minced garlic is briefly added, then the ground beef is browned while broken into fine pieces for even cooking.
Kidney beans, diced tomatoes, and tomato puree are stirred in along with a bay leaf, and the mixture simmers covered to develop depth. After an initial 30-minute simmer, the lid is removed for another 30 minutes to reduce and concentrate flavors. The chili is finished with a seasoning adjustment and served with shredded cheese, sour cream, and sliced scallions to add creamy and fresh touches that complement the rich stew.
Leftovers keep well refrigerated up to four days. The recipe allows flexibility with ingredients: bell peppers can be replaced or combined with other vegetables, chipotle chili powder heat can be toned down or omitted, and kidney beans can be swapped for other beans or freshly cooked pulses. Using fire-roasted tomatoes with green chiles adds smoky flavor but alternatives like regular canned tomatoes plus green chiles work well too. This recipe yields about 9 cups, sufficient for six moderate servings.
Ingredients
To make the chili seasoning:
- 4 tablespoons chili powder
- 2 tablespoons cumin ground
- 1 tablespoon oregano dried
- 2 teaspoons thyme dried
- 1-2 teaspoons chipotle chili powder (see note 1)
- 1 teaspoon ground coriander
- salt freshly ground
- black pepper freshly ground
To make the chili:
- 2 tablespoons olive oil
- 2 onion chopped
- 1 medium green bell pepper stemmed, seeded, and chopped (see note 2)
- 8 cloves garlic minced
- 2 pounds ground beef
- 2 (15.5 ounce) cans Kidney Beans drained and rinsed (see note 3)
- 2 (14.5 ounce) cans diced tomatoes undrained (see note 4, fire-roasted with green chiles
- 1 (28 ounce) can tomato puree
- 1 bay leaf
To serve:
- cheese shredded
- sour cream
- scallions thinly sliced
Instructions
- To make the homemade chili seasoning, in a small bowl, whisk together chili powder, cumin, oregano, thyme, chipotle chili powder (if using), coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- In a Dutch oven or stock pot, heat oil in over medium-high heat until shimmering. Add onions, bell pepper, and chili seasoning. Cook until the onions and peppers have softened, about 7 to 10 minutes.
- Stir in garlic until fragrant, about 30 seconds. Add beef and cook, breaking up the clumps with a spoon, until the beef is no longer pink, about 5 minutes.
- Stir in kidney beans, tomatoes, tomato puree, and bay leaf. Bring to a simmer, cover, and cook for 30 minutes. Remove lid and continue to simmer for 30 minutes longer.
- Remove bay leaf and season to taste with salt and pepper. Serve with shredded cheese, sour cream, and scallions, or your favorite toppings.
Notes
- Store leftover chili covered in the refrigerator for up to 4 days to maintain freshness.
- Adjust chipotle chili powder carefully, starting with 1 teaspoon or less to control spiciness and add more after cooking if desired.
- Bell peppers can be substituted or supplemented with carrots, celery, corn, or zucchini to vary texture and flavor.
- Use 3 cups cooked beans instead of canned beans if preferred; any bean type works as a substitute.
- If fire-roasted tomatoes with green chiles are unavailable, regular canned tomatoes plus a 4-ounce can of diced green chilies or Ro*tel tomatoes are good alternatives.
- This recipe makes approximately 9 cups, sufficient for 6 servings of about 1 1/2 cups each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1 1/2 cups each)
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Serving | 1.5 cups | |
| Calories | 558kcal | 28% |
| Carbohydrates | 29g | 10% |
| Protein | 32g | 64% |
| Fat | 37g | 57% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 107mg | 36% |
| Sodium | 327mg | 14% |
| Potassium | 1531mg | 33% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 4034IU | 81% |
| Vitamin C | 43mg | 48% |
| Calcium | 174mg | 17% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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