A warm bowl of chili is the ultimate comfort food—a hearty, flavorful dish that brings people together, whether it’s a cozy family dinner or a gathering with friends.
This versatile chili recipe combines tender ground meat, vibrant veggies, hearty beans, and a perfect blend of spices to create a rich, satisfying meal.
Slow-simmered to perfection, it’s a one-pot wonder that’s easy to make and endlessly customizable.
Whether you like it mild or with a fiery kick, this recipe has all the ingredients you need for a truly unforgettable chili experience. Let’s get cooking!
Ingredients:
1 pound ground beef (or turkey/chicken for variation)
2 cans of beans (pinto, black, kidney, or white beans, your choice!).
2 tablespoons olive oil
1 cup chopped bell peppers (vary colors for a vibrant presentation)
1/2 cup chopped onions (diced finely for those who prefer milder taste).
2 jalapeno peppers, finely chopped (adjust amount based on desired heat level)
2 cans (28 ounces each) crushed tomatoes
2 tablespoons chili powder.
1 tablespoon cumin powder
1 tablespoon fresh cilantro, chopped
Hot sauce, to taste
Salt and pepper, to taste.
Step by Step:
In a large Dutch oven or saucepan, heat olive oil over medium-high heat. Add the ground beef and cook until it’s no longer pink. If using turkey or chicken, ensure it’s fully cooked through as well. Drain any excess grease from the pot.
Stir in the chopped bell peppers, onions, and jalapenos. Cook the vegetables on low heat until they soften and become tender, releasing their enticing aromas.
Now, it’s time to introduce the star ingredients that will infuse the chili with rich flavors. Add the canned beans, crushed tomatoes, chili powder, cumin powder, and the fresh cilantro into the pot. Stir well to ensure all the ingredients are thoroughly mixed.
Allow the chili to simmer on low heat, stirring occasionally. This slow cooking process allows the flavors to meld together beautifully and creates a hearty, thick texture.
If the chili becomes too thick, add a little water to achieve the desired consistency.
Season with salt and pepper to taste, and for those craving an extra kick, serve with hot sauce on the side.
Variations:
Vegetarian/Vegan Chili
Skip the meat and add extra beans, lentils, or textured vegetable protein (TVP). You can also include vegetables like zucchini, sweet potatoes, or mushrooms for added heartiness.
White Chili
Use shredded chicken, white beans (like cannellini or navy beans), and substitute the crushed tomatoes with chicken broth and a splash of cream or coconut milk for a lighter, creamy chili.
Sweet and Smoky Chili
Add a tablespoon of cocoa powder or a small piece of dark chocolate for depth, and mix in diced sweet potatoes or a splash of maple syrup for a touch of sweetness.
Texas-Style Chili
Focus on the meat and omit the beans. Use beef chunks instead of ground meat, and add more smoky spices like paprika or chipotle powder.
Seafood Chili
Swap the ground meat for shrimp, crab, or fish chunks, and use a seafood broth base for a lighter, coastal-inspired dish
Tips:
Flavor Boosters
Toast your spices for a minute before adding the liquids to enhance their flavors.
Use fire-roasted tomatoes for a smokier taste.
Balancing Flavors
If your chili is too spicy, add a dollop of sour cream, some sugar, or a splash of cream to tone it down.
Too bland? A squeeze of lime juice, a dash of vinegar, or an extra pinch of salt can bring out the flavors.
Texture Tricks
If you prefer a smoother chili, use an immersion blender to purée a portion of the beans or tomatoes.
For extra thickness, mash some of the beans with a fork before adding them.
Make It Ahead
Chili tastes even better the next day as the flavors meld. Prepare it a day in advance and reheat for maximum flavor.
Serving Suggestions
Serve chili over rice, with cornbread, or on baked potatoes for a complete meal. Or use it as a topping for nachos, hot dogs, or fries!
Enjoy experimenting with these variations and tips to make your chili truly your own!
How to Store Chili:
Cooling Before Storage:
Allow the chili to cool to room temperature before storing to avoid condensation and maintain freshness.
Refrigeration:
Transfer the chili to an airtight container.
Store in the refrigerator for up to 3-4 days.
Freezing:
For longer storage, place the cooled chili in freezer-safe containers or resealable freezer bags.
Leave about an inch of space at the top for expansion during freezing.
Label with the date and freeze for up to 3 months.
Reheating:
From the fridge: Reheat in a pot over medium heat, stirring occasionally, or in the microwave.
From frozen: Thaw overnight in the fridge or reheat directly from frozen on the stove over low heat, adding a splash of water or broth if needed to adjust consistency.
Tips for Storage:
Divide the chili into smaller portions before storing, making it easier to reheat just what you need.
Avoid repeatedly reheating the entire batch to maintain quality and flavor.
Stored properly, your chili will stay fresh and flavorful for future meals!
How to Store Chili:
Cooling the Chili:
Allow the chili to cool to room temperature before storing. This helps prevent condensation, which can affect the texture and flavor.
Refrigeration:
Transfer the cooled chili into an airtight container.
Store in the refrigerator for up to 3–4 days. Be sure to keep it sealed to prevent it from absorbing other odors in the fridge.
Freezing:
If you want to store it for a longer period, freeze the chili. Let it cool completely, then place it in freezer-safe containers or resealable freezer bags.
Leave some space at the top of the container or bag to allow for expansion during freezing.
Label the containers with the date for easy reference.
Freeze for up to 3 months.
Reheating:
From the fridge: Reheat in a pot on the stovetop over medium heat, stirring occasionally. You can also use a microwave.
From the freezer: For best results, thaw the chili overnight in the fridge, then reheat on the stovetop.
Alternatively, you can reheat it from frozen on the stovetop over low heat, adding a bit of water or broth to adjust the consistency.
By following these steps, your chili will stay fresh and ready to enjoy whenever you want!
The nutritional information for chili can vary depending on the specific ingredients and portions used. Here’s an approximate breakdown for a basic chili recipe with 1 pound of ground beef, 2 cans of beans, and common spices. This estimate assumes 6 servings:
Estimated Nutritional Information (per serving):
Calories: 350-450 kcal
Protein: 25-30g
Fat: 15-25g (depending on the type of meat)
Saturated Fat: 5-10g
Carbohydrates: 35-40g
Fiber: 10-12g
Sugar: 5-8g
Cholesterol: 50-75mg
Sodium: 700-900mg
Potassium: 600-800mg
Vitamin A: 15-20% of daily value
Vitamin C: 50-60% of daily value
Iron: 15-20% of daily value
Variations that Impact Nutritional Information:
Ground meat substitution (e.g., turkey or chicken):
Using lean ground turkey or chicken will lower the fat and calorie content, particularly the saturated fat.
Bean choice:
Pinto, kidney, or black beans provide fiber and protein, but the exact carbohydrate content may vary slightly depending on the type.
Optional toppings:
Adding sour cream, cheese, or avocado will increase the fat and calorie content per serving.
For a more accurate calculation, you can input your exact ingredients into a nutritional calculator, as different brands and ingredient sizes can alter these numbers.