This chili is hearty and so tasty, with just the right amount of heat!
In my weekly grocery shopping, I always buy ground beef, even though I’m never exactly sure what I’m going to make with it. Burgers? Bolognese? Shepherd’s Pie? But in the Fall, when it starts to get cool outside, and my cravings turn to comfort food, then I’m exactly sure what I’m going to make with ground beef: Chili! Nothing satisfies in quite the same way as this recipe for Chili—thick and meaty with beans and spices, it’s so hearty and delicious that sometimes I don’t even wait for cold weather to make a big pot!
While foodie historians aren’t exactly sure when Chili first appeared, there’s a good reason why in 1977 Chile con carne (chili with meat) was declared the state food of Texas. One story has it that immigrants from the Canary Island brought their recipe for the dish when they settled in San Antonio in the early 1700s. Then, in the late 1800s, a group of women called the Chili Queens started selling chili in San Antonio’s open-air markets. And then in 1893, there was a San Antonio Chili Stand at the World’s Fair in Chicago. And now? Well now, there is no doubt that Chili is a widely loved dish—there’s even an international Chili Appreciation Society! Pretty much everyone has their favorite recipe for Chili, and we think this one here is going to be yours!
There’s nothing “chilly” about this recipe for Chili, thanks to the kick from the cayenne pepper that brings just the right amount of heat to the rich combo of browned meat, onions and peppers, spices, and tomatoes. It’s a one-pot preparation and will fill your kitchen with the most irresistible aroma as it simmers away, letting all of the ingredients and flavors blend and meld to produce its distinctive, savory, spicy taste. You will love this dish, especially when you top it with some shredded cheese and cool, tangy sour cream.
It just seems natural to serve Chili with Jenny’s Cornbread, but, really, Chili is great with all kinds of corn dishes, like Val’s Corn Pudding, Grilled Corn Salad, or just straight-up Corn on the Cob!!
Chili: Open to Interpretation
If you’ve ever been to a Chili Cook-Off, and many states in the U.S. have annual ones, then you know that there is no such thing as only one kind of chili. Texas Chili (Chili con Carne) does not include tomatoes or beans, but lots of versions do include beans, like the one we’re offering here. But what kind of beans? We’re using kidney beans, but you can use pintos or even black beans for a richer taste. And lots of people make a white chicken chili using cannellini beans. And vegetarian chilis usually call for a mix of all the beans. Chili: it’s open to interpretation!
Beef is traditionally used in chili, but you can always use ground turkey, chicken, or pork instead. Some chilis call for cubed beef instead of ground that is seared before simmering, giving the dish a different kind of texture. In this recipe, we’re using red bell peppers, but you can also add green ones, serranos, or poblanos; if you want some serious heat, add some jalapeños or even habaneros. People get really creative with chili, too, which is why we have Chili Dogs (chili on a hot dog is the best!). And have you ever had Cincinnati Chili? Also known as Skyline Chili, it has a somewhat sweeter flavor and thinner consistency than traditional chili and is served over spaghetti, then topped with a mound of cheddar cheese!
How to Make Ahead and Store?
Store the Chili in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months (thaw frozen chili overnight in the fridge before reheating).
Is chili a soup or a stew?
Neither—it’s chili!! But, that said, you can alter its consistency to your liking. If you like a thicker chili, let it simmer longer so that more of the liquid will evaporate. If you prefer a more soup-like texture to your chili, you can add more liquids—like some beef broth or some beer. It’s all up to you!
Serving Suggestions
Chili is great for a weeknight dinner, to serve at a party, on game day, or to take to a potluck…yes, I’ve made it for all of these occasions, and each time, I try to serve it with different things (it goes with almost everything!). At home, I usually make some kind of green salad, like this Kale Caesar, and then have some tortilla chips and Salsa on the side. If I’m heating up some leftover Chili for lunch the next day, I always make some Cheesy Quesadillas, too.
Potatoes are also a perfect pairing for Chili…you can make your own Chili Cheese Fries by topping these French Fries with Chili and then some Queso. Or try ladling some Chili over a Baked Potato. And don’t forget about rice! This Chili is amazing over Baked Rice served with this Roasted Pepper Salad; it’s also really great served with this Vegetarian Burrito. But if you’re looking for a crispy companion for your Chili, look no further than these Nachos!
Chili Recipe
Ingredients
- 2 tablespoons vegetable oil
- 2 medium yellow onions finely chopped
- 1 red bell pepper stemmed, seeded and finely chopped
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt divided
- 6 cloves garlic minced
- 2 pounds ground beef 85-90% lean
- 30 ounces kidney beans drained and rinsed
- 28 ounces diced tomatoes
- 28 ounces tomato puree
Instructions
- Heat the oil in a large pot over medium heat until shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne, and half the salt. Cook until vegetables are soft, about 7 minutes. Add garlic and cook for 30 more seconds.
- Increase heat to medium-high and add the beef. Break it up with a spoon and cook until browned, about 10 minutes. Mix in the beans, tomatoes with juice, tomato puree, and remaining salt. Bring to a simmer, then lower the heat, cover, and cook for 45 minutes.
- Uncover and simmer for another 45 minutes. Season with more salt and pepper to taste. Serve with optional garnishes like shredded cheese and sour cream.
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