There is something inherently comforting about a steaming bowl of beef chili, especially during the colder months. The rich aroma of spices mingling with the hearty texture of beef offers a warmth that is both physical and emotional. Recently, I tried a beef chili recipe that has quickly become a favorite in my household. My family, known for their discerning palates, couldn’t stop scooping second and third helpings. Even my youngest, who is typically averse to spicy foods, found the balance of flavors to be just right. The secret, I believe, lies in the slow cooking process, allowing each ingredient to contribute its unique essence to the dish. This beef chili is not just a meal; it’s an experience that brings people together around the dinner table, stirring conversations and laughter.
Ingredients
To create this delicious beef chili, you will need the following ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 pounds ground beef
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 (28-ounce) can crushed tomatoes
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (4-ounce) can diced green chilies
- 2 cups beef broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños
Instructions
Creating this beef chili is a straightforward process that rewards you with a deeply flavorful dish:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and aromatic, roughly 5 minutes.
- Add the ground beef to the pot, breaking it up with a spoon as it cooks. Cook until the beef is browned and no longer pink, which should take about 8 minutes.
- Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for an additional 2 minutes to allow the spices to release their flavors.
- Pour in the crushed tomatoes, kidney beans, black beans, diced green chilies, and beef broth. Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for at least 1 hour, stirring occasionally.
- Season with salt and pepper to taste. Adjust the seasoning according to your preference.
- Serve hot, with optional toppings such as shredded cheese, sour cream, chopped cilantro, and sliced jalapeños.
Nutrition Facts
This beef chili recipe yields approximately 8 servings, with each serving containing around 350 calories. The nutritional content may vary depending on the specific ingredients and toppings you choose to use. It’s a wholesome meal that provides a substantial amount of protein and fiber, making it not only satisfying but also nourishing.
Preparation Time
The preparation time for this beef chili is relatively quick, taking about 20 minutes for prepping the ingredients and browning the meat. The cooking time, including the simmering phase, is approximately 1 hour and 30 minutes. Although the simmering process takes the most time, it is mostly hands-off, giving you the freedom to attend to other tasks or simply relax as the flavors develop to perfection.
How to Serve
Serving beef chili can be as creative as you wish. Here are some ways to present this hearty dish:
- Classic Bowl: Serve the chili in bowls with a generous helping of your favorite toppings.
- Over Rice or Pasta: Ladle the chili over a bed of rice or cooked pasta for a filling meal.
- Chili Dogs: Use the chili as a topping for hot dogs, creating delicious chili dogs.
- Nachos: Pour the chili over tortilla chips and sprinkle with cheese for a fun twist on nachos.
- Baked Potato: Top a baked potato with chili and cheese for a comforting dish.
Additional Tips
Here are five tips to enhance your beef chili-making experience:
- Choose Quality Beef: Opt for a higher fat content ground beef like 80/20 for a richer taste.
- Let It Rest: Allow the chili to rest for a bit after cooking, enhancing the flavors.
- Spice It Up: Adjust the heat level by adding more cayenne or including hot sauce.
- Make It Ahead: Chili tastes better the next day as the flavors meld, so consider making it ahead.
- Freezing: This chili freezes well. Portion it out in freezer-friendly containers for easy future meals.
FAQ Section
Here are some frequently asked questions about this beef chili recipe:
- Can I use another type of meat? Yes, you can substitute ground turkey or chicken for a lighter version.
- How can I thicken the chili? If you prefer a thicker chili, simply let it simmer uncovered for a longer period to reduce the liquid.
- Is this recipe suitable for a slow cooker? Absolutely, just brown the meat and onions first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
- What beans can I use? Feel free to use any beans you like. Pinto beans and cannellini beans are great alternatives.
- How long can I store the chili? The chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
