Chili (classic)
Printed from Inclusive Kitchen — Chili
Chili is a beloved dish that has roots in the American Southwest, often associated with cowboy culture and hearty gatherings. This classic version features ground beef, beans, and a robust blend of spices, creating a warm and satisfying meal that’s perfect for chilly evenings or game day gatherings.
The beauty of chili lies in its versatility; while this recipe sticks to the traditional elements, feel free to adjust the heat level or add your favorite toppings. Whether you prefer a dollop of sour cream or a sprinkle of cheese, this chili is a canvas for your culinary creativity. Just remember, the only thing better than a big bowl of chili is a big bowl of chili with a side of cornbread—because who doesn’t love a little extra comfort?
Historically, chili has been a staple in American cuisine since the 19th century, with various regional interpretations. From Texas-style chili, which often excludes beans, to the Cincinnati version served over spaghetti, this dish has evolved while maintaining its core essence. So, grab your pot and let’s dive into making a classic chili that will warm your heart and fill your belly. Just don’t forget the cornbread—your taste buds will thank you!
Ingredients
- 1.5 pounds ground beef
- 1 large onion
- 1 large green bell pepper
- 4 cloves garlic
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans
- 15 ounces canned black beans
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups beef broth
Instructions
- Begin by gathering your ingredients and equipment. You will need a large pot or Dutch oven, a cutting board, and a sharp knife to chop the vegetables.
- Heat 2 tablespoons of olive oil in your pot over medium heat. Once the oil shimmers, add 1 large chopped onion and 1 chopped green bell pepper, sautéing for about 5 minutes until they are softened and fragrant.
- Add 4 minced garlic cloves to the pot and cook for an additional minute. This step is crucial as it builds the flavor base for your chili.
- Next, add 1.5 pounds of ground beef to the pot. Use a wooden spoon to break it up, cooking until it is browned and no longer pink, about 7-10 minutes.
- Once the beef is browned, drain any excess fat from the pot. This helps prevent your chili from becoming greasy.
- Stir in 3 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for 1-2 minutes to toast the spices, enhancing their flavors.
- Add 28 ounces of canned diced tomatoes (with juices), 2 cups of beef broth, and 15 ounces each of canned kidney and black beans (drained and rinsed). Stir everything together until well combined.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, stirring occasionally. This allows the flavors to meld beautifully.
- After simmering, taste the chili and adjust the seasoning if necessary. You might want to add more salt or chili powder depending on your preference.
- If you prefer a thicker chili, let it simmer uncovered for an additional 10-15 minutes. This will help reduce the liquid and concentrate the flavors.
- Once the chili reaches your desired consistency, remove it from the heat. Let it sit for a few minutes to cool slightly before serving.
- Serve the chili hot in bowls, garnished with your favorite toppings like shredded cheese, sour cream, or chopped green onions. Enjoy with cornbread or tortilla chips for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Chili often tastes even better the next day as the flavors continue to develop.
- Reheat leftovers on the stovetop over medium heat, stirring occasionally until warmed through. Just be careful not to let it boil, or you might end up with a chili volcano!
Nutrition (per serving)
- Calories: 450
- Carbs g: 40
- Protein g: 30
- Fat g: 20
- Sugar g: 6
