Looking for a warm and satisfying dish to warm your soul? This beef chili recipe is packed with flavor, featuring tender beef, beans, and a medley of spices that create a rich and hearty meal. It’s perfect for cold nights or gatherings with friends and family. Easy to make and even easier to enjoy, this chili will become a staple in your kitchen!
Ingredients
– 1 lb ground beef
– 1 can kidney beans, drained
– 1 can black beans, drained
– 1 can diced tomatoes
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 2 tbsp chili powder
– 1 tsp cumin
– Salt and pepper to taste
– 2 cups beef broth
– Olive oil for cooking
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 20g protein, 15g fat, 30g carbohydrates, and 10g fiber. This nutritional value is based on one serving.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions and bell pepper; sauté until softened.
3. Stir in minced garlic and cook for another minute.
4. Add ground beef, breaking it up as it cooks until browned.
5. Drain excess fat from the pot.
6. Stir in chili powder, cumin, salt, and pepper.
7. Add diced tomatoes, kidney beans, and black beans.
8. Pour in beef broth and bring to a simmer.
9. Reduce heat to low and cover; let it cook for 30 minutes.
10. Taste and adjust seasoning if necessary.
Alternative Ingredients
You can substitute ground turkey or chicken for a leaner option. For a vegetarian version, use lentils or mushrooms instead of beef. Additionally, any type of beans can work in this recipe.
Serving and Pairings
Serve your beef chili with cornbread, tortilla chips, or over rice. It’s delicious topped with shredded cheese, sour cream, or fresh cilantro for added flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, simply warm in a pot on the stove or microwave until heated through.
Cooking Mistakes
- Not browning the meat properly can lead to a bland flavor.
- Using low-quality spices can affect the overall taste.
- Skipping the simmering step may result in less flavor development.
- Overcrowding the pot can prevent even cooking.
- Not tasting and adjusting seasoning can leave your chili flat.
Helpful Tips
- Let the chili sit for a few hours or overnight for enhanced flavors.
- Use a variety of beans for added texture and flavor.
- Experiment with different chilies for varying heat levels.
- Top with avocado for a creamy finish.
FAQs
Can I make this chili in a slow cooker?
Yes, this beef chili can be made in a slow cooker. Brown the meat and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
How can I make this chili spicier?
You can add jalapeños, cayenne pepper, or hot sauce to increase the heat. Adjust to your taste preference.
Can I add vegetables to this recipe?
Absolutely! Adding diced zucchini, carrots, or corn can enhance the nutritional value and flavor.
What can I do with leftovers?
Leftover chili can be used in various ways, such as filling for burritos, topping for baked potatoes, or served over nachos.
Is this chili suitable for freezing?
Yes, beef chili freezes well. Just ensure it cools completely before transferring to airtight containers.
Conclusion
This beef chili recipe is not just a meal; it’s an experience filled with bold flavors and comforting warmth. Perfect for gatherings or a cozy dinner, it’s easy to prepare and satisfies every palate. Enjoy it with your favorite toppings and sides for a complete meal!
Beef Chili Recipe
Ingredients
- 1 lb ground beef
- 1 can kidney beans drained
- 1 can black beans drained
- 1 can diced tomatoes
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 bell pepper diced
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 cups beef broth
- Olive oil for cooking
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and bell pepper; sauté until softened.
- Stir in minced garlic and cook for another minute.
- Add ground beef, breaking it up as it cooks until browned.
- Drain excess fat from the pot.
- Stir in chili powder, cumin, salt, and pepper.
- Add diced tomatoes, kidney beans, and black beans.
- Pour in beef broth and bring to a simmer.
- Reduce heat to low and cover; let it cook for 30 minutes.
- Taste and adjust seasoning if necessary.
