Chili
Chili simmers pounds lean ground beef with small onion until the bowl tastes hearty, warm, and well seasoned.
About This Recipe
Chili builds flavor by simmering the base slowly instead of rushing the pot.
Let aromatics, broth, and main ingredients cook until the texture turns hearty and balanced.
Ingredients
- ✓2 pounds lean ground beef
- ✓1 small onion diced
- ✓1 green bell pepper diced
- ✓2 garlic cloves minced
- ✓2 cups beef broth
- ✓1 (8-ounce) can tomato sauce
- ✓1 (15-ounce) can diced tomatoes (undrained)
- ✓1 (15-ounce) can pinto beans (drained)
- ✓1 (15-ounce) can kidney beans (drained)
- ✓3 tablespoons chili powder
- ✓1 tablespoon oregano
- ✓1 teaspoon cumin
- ✓1 teaspoon coriander
- ✓1 teaspoon salt
- ✓½ teaspoon pepper
- ✓¼ teaspoon cayenne
Ingredient Notes
- Aromatics: Onion, garlic, celery, or spices should cook first to build flavor.
- Broth: Use a broth that tastes good on its own.
- Main ingredient: Simmer until fully tender, not mushy.
- Finishing seasoning: Taste at the end because soups change as they reduce.
Instructions
- 1
In a large pot, over medium-high heat, add 2 pounds lean ground beef and cook and crumble until brown. Drain the excess fat from the beef.
- 2
Add in 1 small onion diced, 1 green bell pepper diced and 2 garlic cloves minced and sauté until almost tender.
- 3
Add in 2 cups beef broth, 1 (8-ounce) can tomato sauce, 1 (15-ounce) can diced tomatoes, 1 (15-ounce) can pinto beans, 1 (15-ounce) can kidney beans, 3 tablespoons chili powder, 1 tablespoon oregano, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon salt, ½ teaspoon pepper and ¼ teaspoon cayenne.
- 4
Bring to a boil and reduce to a simmer until it starts to thicken and the flavors combine, about 30 minutes.
Katy’s Kitchen Tips
- Cook aromatics first for a stronger base.
- Simmer gently instead of boiling hard.
- Taste and adjust salt near the end.
- Add dairy or delicate herbs after the strongest heat has passed.
Variations and Substitutions
- Creamier bowl: Blend a portion or add cream.
- Extra vegetables: Add greens, carrots, corn, potatoes, or mushrooms.
- Spicier pot: Add chili flakes or hot sauce.
- Hearty serving: Serve with rice, noodles, or bread.
What to Serve With Chili
Serve Chili with crusty bread, cornbread, rice, salad, or a simple sandwich.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop, adding broth or water if the soup thickens.
Common Mistakes to Avoid
- Boiling too hard: A rough boil can make meat tough and vegetables mushy.
- Adding dairy too early: Creamy ingredients can split under high heat.
- Forgetting final seasoning: Soup often needs a last adjustment after simmering.
- Thin flavor: A little acid, herbs, or extra simmering can deepen the bowl.
FAQ
Can I make Chili ahead?
Yes. Soups often taste even better after resting.
Can I freeze it?
Broth-based soups usually freeze well; creamy soups need gentle reheating.
How do I thicken it?
Simmer uncovered, blend a small portion, or add a little thickener.
How do I brighten the flavor?
Finish with herbs, citrus, vinegar, or pepper.
Nutrition Facts
- Calories: 238 kcal
- Carbohydrates: 12 g
- Cholesterol: 70 mg
- Fiber: 4 g
- Protein: 28 g
- Sodium: 783 mg
- Sugar: 2 g
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.4 g