Three-Chile Ground Beef Chili

This Three-Chile Ground Beef Chili is a hearty and flavorful dish that combines the rich taste of browned beef with the smoky and spicy kick of three different types of chiles. With a base of onions, garlic, and diced tomatoes, this chili simmers in a savory broth infused with cumin, oregano, and celery seeds, creating a bold and comforting meal.

It’s thickened to the perfect consistency with a cornstarch slurry, making it a versatile dish that you can easily adjust to your own taste preferences. Ideal for a cozy night or casual gathering!

Three-Chile Ground Beef Chili

Ingredients:

1 lb ground beef

1 medium onion, chopped

3 cloves garlic, minced

3 types of chiles (choose from Hatch, poblano, jalapeño, etc.), chopped or roasted, based on your preference

1 can (14.5 oz) diced tomatoes

4 cups beef or chicken stock

1 tsp cumin

1 tsp dried oregano

1/2 tsp celery seeds

Salt and pepper to taste

Cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water)

2 cups water (adjust for desired consistency)

Olive oil (for sautéing)

Instructions:

Brown the Meat:

In a large pot or Dutch oven, heat a little olive oil over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.

Cook the Aromatics:

Add the chopped onion and garlic to the pot. Cook for about 3-5 minutes until onions are soft and translucent.

Add the Chiles:

Stir in the chiles. If using roasted chiles, chop them before adding. Cook for another 3 minutes to allow the flavors to meld.

Season and Simmer:

Add the diced tomatoes, stock, cumin, oregano, celery seeds, salt, and pepper. Stir well and bring to a simmer.

Adjust Liquids:

Add the water based on your desired thickness. Simmer the chili uncovered for 30-40 minutes, stirring occasionally.

Thicken the Chili:

If the chili is too thin, stir in the cornstarch slurry to thicken. Continue cooking for a few more minutes until it reaches your desired consistency.

Taste and Adjust:

Taste the chili and adjust seasonings as needed, adding more salt, pepper, or spices to suit your taste.

Serve:

Serve hot with your favorite toppings such as shredded cheese, sour cream, or fresh cilantro.

Notes:

Chiles: You can experiment with different varieties of chilies based on your heat tolerance or flavor preferences. Some great options include Hatch chiles, jalapeños, poblanos, or even chipotles for a smoky kick.

Stock: Choose chicken, beef, or vegetable stock depending on the depth of flavor you want. Beef stock will give it a rich, hearty taste, while vegetable stock offers a lighter option.

Thickening: A cornstarch slurry is a quick way to thicken the chili, but if you prefer a more natural thickener, you can let the chili reduce by simmering it uncovered for a longer time.

Spices: Feel free to adjust the cumin, oregano, and celery seeds to your taste. If you like more heat, consider adding cayenne or crushed red pepper.

Tomatoes: The canned diced tomatoes add acidity and brightness, balancing the richness of the beef and chiles. You could also use fire-roasted tomatoes for added smokiness.

Simmer Time: The longer the chili simmers, the more the flavors will meld. Taste it periodically and adjust seasoning as needed.

Serving Suggestions: Serve with toppings like shredded cheese, sour cream, diced onions, or chopped cilantro, and pair with cornbread or tortilla chips for a complete meal.

Nutrition Information:

Frequently Asked Questions:

What types of chiles should I use?

You can use a mix of your favorite chiles! Common choices include Hatch chiles, poblano, jalapeño, or even chipotle for a smoky flavor.

Adjust the heat level based on your preferences.

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken for a leaner option.

The flavor will be lighter, but it will still absorb the seasonings well.

Can I make this chili spicier?

Absolutely! To increase heat, add more hot chiles or include chili powder, cayenne pepper, or crushed red pepper flakes.

Can I make this recipe vegetarian?

Yes, you can substitute ground beef with a plant-based protein like textured vegetable protein (TVP) or use extra beans for a hearty vegetarian version.

How long should I simmer the chili?

For the best flavor, simmer the chili for 45 minutes to 1 hour.

This allows the flavors to meld and deepen.

How do I thicken the chili if it’s too watery?

You can use a cornstarch slurry (mix cornstarch with water), as the recipe suggests, or add a small amount of masa harina (corn flour) or crushed tortilla chips.

Can I add beans to this chili?

Yes, if you like beans in your chili, you can add a can of kidney beans, black beans, or pinto beans.

Rinse them before adding.

Can I freeze this chili?

Yes, this chili freezes well. Let it cool completely, then store in an airtight container in the freezer for up to 3 months.

What kind of stock should I use?

Any stock works! Beef stock will deepen the flavor, chicken stock will lighten it, and vegetable stock is great for a vegetarian option.

Water can also be used in a pinch.

What toppings work well with this chili?

Common toppings include shredded cheese, sour cream, diced onions, fresh cilantro, avocado, or tortilla chips.

Choose your favorites for extra flavor and texture!