Family Favorite Chili
User Reviews
5
Family Favorite Chili
Description
This chili recipe begins by browning ground beef and then cooking chopped green pepper, onion, and garlic in olive oil until tender. The beef is returned to the pot with diced tomatoes, pinto beans, tomato paste, and water. A mix of spices including chili powder, red pepper flakes, garlic and onion powders, oregano, and cumin seasons the dish. The chili simmers covered for one and a half to two hours, allowing the flavors to deepen and the ingredients to meld into a thick, hearty stew.
The final chili presents a well-rounded texture, with tender beans and vegetables contrasting the rich meat base while the spice blend delivers moderate warmth and herbal notes. It is served hot and can be enhanced with garnishes such as sour cream, shredded cheese, chopped cilantro, and Tabasco sauce to suit individual tastes.
Leftover chili stores well in the refrigerator for about three days and benefits from flavor development over time. It also freezes well for up to three months, making it convenient for batch cooking.
Ingredients
- 1 ¼ pounds ground beef
- 1 green pepper chopped, large
- 1 onion chopped, large
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 30 ounces diced tomatoes 2 cans, canned with juice
- 30 ounces pinto beans drained and rinsed (2 cans, canned
- 2 tablespoons tomato paste
- 1 cup water
- 1 ½ teaspoon salt
- ½ teaspoon black pepper ground
- 2 tablespoons chili powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon oregano dried
- 1 ½ teaspoons cumin
Garnishes:
- sour cream
- cheese grated
- cilantro chopped
- Tabasco sauce
Instructions
- In a large deep pot or Dutch oven, brown the beef over medium-high heat. Remove the browned beef from the pan and set it aside to drain.
- In the same pan, add the olive oil, green pepper, onion, and garlic. Cook, stirring frequently, until just tender.
- Return the drained beef to the pan.
- Add the tomatoes, beans, tomato paste, and water. Stir well.
- Add the seasonings. Stir well.
- Bring to the boil, then reduce the heat to maintain a slow simmer. Cover and cook for 1 1/2 to 2 hours or more.
- Serve with garnishes of sour cream, cheese, cilantro, and Tabasco
Notes
- Leftover chili enhances in flavor after a day and can be refrigerated safely for about three days.
- For longer storage, freeze chili in suitable containers for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 323kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 989mg | 41% |
| Potassium | 831mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 862IU | 17% |
| Vitamin C | 25mg | 28% |
| Calcium | 120mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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