Easy Homemade Chili Recipe
User Reviews
5
Easy Homemade Chili Recipe
Description
This chili starts with browning minced flank steak in olive oil, then cooking onions until caramelized. Peppers and garlic are added and cooked to soften. The meat mixture is returned to the pot with chipotle peppers, canned tomatoes, pinto beans, kidney beans, tomato paste, and a combination of chili powder, cumin, and paprika for seasoning. The pot is brought to a boil and then simmered gently for an hour to meld flavors and tenderize the meat.
The result is a thick, hearty chili with a complex flavor profile from the smoked chipotle, earthy spices, and caramelized onion. The beans add softness and body, creating a dish that is both filling and rich in texture. The recipe encourages adjusting seasoning with salt, pepper, Worcestershire sauce, and Tabasco for personal taste.
This chili works well as a main dish served with sour cream, sliced jalapeños, or diced avocado to add freshness and creaminess. It also keeps well in refrigeration, can be frozen, and reheats gently to maintain texture and flavor.
Make-ahead instructions and storage advice help ensure the chili stays flavorful for several days and is convenient for planning meals.
Ingredients
- 1 tablespoon olive oil
- 2 pounds flank steak finely minced
- 2 yellow onion peeled and small diced
- 5 garlic finely minced cloves
- 2 red bell pepper seeded and small diced
- 2 poblano pepper seeded and small diced
- 1 jalapeno pepper seeded and small diced
- 1 chipotle pepper finely minced in adobo sauce
- 3 28- ounce diced tomatoes canned
- 3 15- ounce pinto beans canned
- 3 15- ounce Kidney Beans cans dark
- 1 8- ounce tomato paste canned
- 1/3 cup chili powder
- 1/4 cup cumin
- 3 tablespoons paprika
- Worcestershire sauce to taste
- Tabasco sauce to taste
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- In a large hot pot on high heat with olive oil add in the minced flank steak and cook until browned and cooked through.
- Once browned, set aside it aside on a plate. In the rendered meat fat and oil add the onions and turn the heat down to medium. Sprinkle with a light season of salt and saute for 4 to 5 minutes or until they turn light brown.
- Turn the heat down to low medium and cook for a further 10 minutes to caramelize while occasionally stirring.
- Next, stir in the peppers (minus the chipotles) and garlic and cook for 5 to 7 minutes.
- Add in the cooked flank steak, chipotle peppers, tomatoes, and beans, and bring to a boil.
- If the chili is too thick, add 1 to 2 cups of beef stock or water, or if it is too thin, add in the tomato paste and stir.
- Add in the cumin, chili powder, and paprika and simmer on low heat for 1 hour.
- Adjust the seasonings with salt, pepper, Worcestershire, and Tabasco sauce.
- Serve with optional sour cream, sliced jalapeños, diced avocado, shredded cheddar, and sliced green onions.
Notes
- This chili can be prepared up to 2 days ahead to develop flavor.
- Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months; thaw in the fridge before reheating.
- Reheat portions gently in a small pot over low heat until warmed through.
- Adjust seasonings such as salt, pepper, Worcestershire sauce, and Tabasco to taste after simmering.
- Long simmering allows the flavors to fully infuse and the meat to tenderize.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 33g | 66% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 520mg | 22% |
| Potassium | 1602mg | 34% |
| Fiber | 16g | 64% |
| Sugar | 9g | 18% |
| Vitamin A | 4789IU | 96% |
| Vitamin C | 69mg | 77% |
| Calcium | 191mg | 19% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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