Great Chili Recipe
Great Chili is a classic comfort dish that’s perfect for cozy evenings or gatherings with friends and family. This hearty recipe combines ground beef with a medley of fresh vegetables, tomatoes, and spices, creating a rich and flavorful base. With the addition of kidney beans and a touch of salsa, this chili is both satisfying and versatile.
Whether served on its own or paired with cornbread, it promises to warm you up and please a crowd. Perfect for meal prep, leftovers taste even better the next day as the flavors continue to meld!
Great Chili Recipe
Ingredients:
Meat & Vegetables:
2 pounds 80/20 ground beef
2 cups onion, chopped
1 cup red bell pepper, chopped
4 garlic cloves, minced
Tomato Base:
23 ounces tomato sauce
28 ounces whole tomatoes, crushed by hand (with juice)
1 (16-ounce) jar medium Tostitos salsa
Beans:
Juice from 40 ounces kidney beans (reserve the beans)
Seasonings:
2 tablespoons chili powder (add 3 tablespoons for extra spice)
1 teaspoon sugar
2 teaspoons black pepper
1 tablespoon salt
1 tablespoon paprika
1 tablespoon dried parsley
2 tablespoons Worcestershire sauce
Instructions:
Brown the Meat and Vegetables:
In a large pot or Dutch oven, heat a small amount of oil over medium heat. Add the ground beef, chopped onion, red bell pepper, and minced garlic. Cook until the beef is browned and the vegetables are soft, about 7-10 minutes. Drain excess fat.
Add the Tomato Base:
Stir in the tomato sauce, crushed whole tomatoes (with juice), and Tostitos salsa. Mix well.
Incorporate the Beans:
Pour in the reserved juice from the kidney beans, but save the beans for later.
Season the Chili:
Add the chili powder, sugar, black pepper, salt, paprika, parsley, and Worcestershire sauce. Stir to combine all ingredients.
Simmer:
Bring the chili to a simmer. Cover and let it cook for 1 hour, stirring occasionally.
Add the Beans:
After the first hour, stir in the reserved kidney beans. Continue to simmer for an additional hour, uncovered, to allow the flavors to meld.
Serve:
Taste and adjust seasonings if necessary. Serve hot with your favorite toppings such as shredded cheese, sour cream, or green onions.
Tips:
Spice Level: Adjust the amount of chili powder according to your preference for heat.
Serving Suggestions: This chili pairs well with cornbread or over rice for a hearty meal.
Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage.
Notes:
Meat Options: While 80/20 ground beef is recommended for its flavor and fat content, you can substitute with ground turkey or chicken for a leaner option.
Vegetable Variations: Feel free to add other vegetables such as diced carrots, celery, or jalapeños for extra flavor and nutrition.
Spice Level: Adjust the chili powder to your preference. For a spicier kick, consider adding diced fresh jalapeños or a dash of cayenne pepper.
Tomato Choices: Using fire-roasted tomatoes can enhance the flavor of the chili, adding a smoky note.
Beans: Kidney beans are traditional, but you can mix in other beans like black beans or pinto beans for variety. Just be sure to rinse and drain canned beans before adding.
Simmer Time: The longer you simmer the chili, the deeper the flavors will develop. If you have time, consider letting it simmer for a couple of hours.
Storage: Leftover chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.
Toppings: Common toppings include shredded cheese, sour cream, chopped green onions, or fresh cilantro. Crushed tortilla chips or cornbread also make great accompaniments.
Serving Suggestions: This chili can be served on its own, over rice, or as a filling for tacos or burritos.
Meal Prep: Chili is a fantastic dish for meal prep, as it reheats well and the flavors improve over time, making it a perfect choice for busy weeknights.
Nutrition Information:
YIELDS: 8 | SERVING SIZE: 1
Calories: ~400 | Protein: ~25g | Carbohydrates: ~40g | Fiber: ~10g | Sugars: ~6g | Fat: ~20g | Saturated Fat: ~8g | Cholesterol: ~70mg | Sodium: ~800mg
Frequently Asked Questions:
Can I use a different type of meat?
Yes! You can substitute ground beef with ground turkey, chicken, or even plant-based meat alternatives for a healthier or vegetarian option.
What if I don’t have kidney beans?
You can use other types of beans such as black beans, pinto beans, or cannellini beans.
Just make sure to rinse and drain them first.
How spicy is this chili?
The spice level can be adjusted by changing the amount of chili powder used.
For more heat, add diced jalapeños or use spicy salsa.
Can I make this chili vegetarian?
Absolutely! Omit the meat and replace it with additional beans, lentils, or a variety of vegetables.
You can also use vegetable broth instead of beef or chicken broth.
How long does it take to cook?
The total cooking time is about 2 hours, including 1 hour for simmering the initial ingredients and an additional hour after adding the beans.
Can I make this chili in advance?
Yes! Chili can be made ahead of time and actually tastes better the next day as the flavors meld.
Store it in an airtight container in the refrigerator.
How do I store leftovers?
Leftover chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Reheat gently on the stovetop or in the microwave.
What toppings do you recommend?
Common toppings include shredded cheese, sour cream, sliced green onions, chopped cilantro, or crushed tortilla chips.
Feel free to customize based on your preferences!
Can I add more vegetables?
Yes! You can add vegetables like corn, zucchini, carrots, or bell peppers for added nutrition and flavor.
What should I serve with chili?
Great Chili pairs well with cornbread, rice, or tortilla chips.
A light salad can also balance the meal nicely.