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Easy Homemade Chili Recipe
5 from 39 votes

Easy Homemade Chili Recipe

Easy Homemade Chili Recipe features finely minced flank steak browned and combined with sautéed onions, a trio of peppers including poblano, jalapeño, and chipotle in adobo, plus red bell peppers and garlic. Canned diced tomatoes, pinto beans, kidney beans, and tomato paste provide a hearty base. Spices like chili powder, cumin, and paprika deepen the flavor. Simmered slowly, the chili achieves a rich, thick texture with robust layered tastes and moderate heat.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 10 servings
Calories: 384 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. In a large hot pot on high heat with olive oil add in the minced flank steak and cook until browned and cooked through.
  2. 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.
  3. Turn the heat down to low medium and cook for a further 10 minutes to caramelize while occasionally stirring.
  4. Next, stir in the peppers (minus the chipotles) and garlic and cook for 5 to 7 minutes.
  5. Add in the cooked flank steak, chipotle peppers, tomatoes, and beans, and bring to a boil.
  6. 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.
  7. Add in the cumin, chili powder, and paprika and simmer on low heat for 1 hour.
  8. Adjust the seasonings with salt, pepper, Worcestershire, and Tabasco sauce.
  9. 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

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%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 384

% 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.