This classic chili is packed with lean beef, nutritious beans, veggies, and spices galore. The depth of flavor is only made better when finished off with your favorite toppings!
WHAT’S NEW?
Thanksgiving being so late this year is throwing me off BIG time! We rolled right from Thanksgiving and travel to both sides of the family into a full weekend of holiday parties followed by a cruise next week, gobbling up 2 of the 3 remaining weekends until Christmas. The blessing is that my semester for nursing school is wrapped up and I’m off until January 20th! There’s something so strangely wonderful about being a student again. It makes the whole day job thing feel like a walk in the park!
Our evenings are busier than ever but I was able to read to Piper’s 3rd grade class this past Friday and of course I chose a book about picky eaters, a book called How to Feed Your Parents – a book I highly recommend! Only one other kiddo had read the book so it felt like a great choice all around and gave me the opportunity to chat the kids up about their favorite meals and what meal their adult makes best. I was pleasantly surprised that 2 others joined Piper in chili being their favorite meal. Chili is the world’s most perfect food (FACT!) and my kids LOVE my chili. I tweak it a bit each time, but this recipe is darn near “perfection”…if I do say so myself! Enjoy!
ROLL CALL FOR THIS RECIPE
- Comfort Food Lovers: This classic chili recipe is a big warm hug in a bowl! Comfort food to the max!
- Weeknight Warriors: The best thing about chili (and there are many!) is that it’s leftover chili is even better the next day! Whip up a batch when you have time and enjoy it in the days ahead of pull it from the freezer for those busy nights!
- Recipe Tweakers: Homemade chili is the easiest recipe to adapt to what you love and can create the version that’s your family favorite!
KEY INGREDIENTS AND SUBSTITUTIONS
- Olive Oil: A bit of rich olive oil adds richness and keeps the onion, bell pepper, and beef from sticking or burning. Avocado oil will work too.
- Onion: Yellow or white onion are my preference in chili however red onion or shallots will work! You can also omit the onion altogether.
- Bell Pepper: While I have used red bell peppers in chili, I prefer green. You can use poblanos or chipotle peppers as a great way to change up the recipe.
- Jalapeno: Using just 1 keeps this chili mild and kid-friendly, however you can use serranos for additional heat or omit altogether. Removing the seeds and ribs of the pepper reduce the heat substancially.
- Garlic: Fresh garlic can’t be topped in chili, however jarred minced garlic or garlic paste can be used as a substitute.
- Beef: I’ve played with ground beef and other ground meat varieties (Italian sausage, ground pork, ground turkey or chicken, etc), however I prefer a lean ground beef mixture (such as 96% lean) in my own version of chili.
- Chili Powder: There’s no traditional chili without loads of chili powder! Packed with flavor and fiber, it’s the star of the show. The spice level can vary a bit, so feel free to use less to start.
- Seasonings: Ground cumin, garlic powder, onion powder, black pepper, salt, smoked paprika, and cayenne pepper are a classic combination alongside chili powder creates a rich flavor profile and a bit of heat in this hearty dish.
- Sugar: A bit of sugar cuts through the acid of the tomatoes and heat from the cayenne and jalapeno.
- Beer: Use what you like or have. I prefer an ale in chili however a stout, lager, or IPA are all excellent choices! You can also omit or use additional broth, if preferred.
- Tomatoes: I use a combination of tomato puree for a pure tomato flavor that’s low in salt, fire-roasted diced tomatoes, rich tomato sauce, and sweet tomato paste for a savory flavor that make this the best chili recipe!
- Broth or Stock: I love using beef broth or beef stock, but any variety will do. This ingredient thins out the chili some to then simmer to great texture.
- Beans: I prefer chili beans and black beans, however dark red kidney beans, pinto beans, or cannellini beans would work great, too. Truly, any bean goes!
NUTRITIONAL MERITS
- Naturally gluten-free, dairy-free, nut-free, and egg-free
- High fiber providing more than 6 grams of fiber in a single cup!
- Rich in protein (18.5 grams per cup) offering lots of staying power!
- Sneaky with loads of tomatoes, onion, and peppers
FAQ
Is this a good recipe to make a double batch of?
Absolutely! However, be sure you have a really large heavy-bottomed pan in order to do so. This recipe makes about 15 cups in a single batch but because chili freezes so well, it’s always a great idea to maximize your efforts with meal prep!
How spicy is this chili?
Each jalapeno, chili powder, and cayenne pepper will vary just a bit but I would say this chili is on the mild-to-moderate heat level when prepared as written.
What chili toppings do you recommend?
A sprinkle of sharp cheddar cheese and a dollop of sour cream of plain Greek yogurt is classic and creamy! However fresh cilantro, green onions, or a handful of crushed tortilla chips would go great, too.
VARIATIONS, STORAGE, and TIPS
- Store leftovers in an airtight container in the fridge for up to 5 days
- Serve leftovers over baked potatoes or pasta for a chili mac meal — my kids’ favorite way to devour chili
- Allow chili to cool completely before transferring to the fridge.
- Warm leftovers on the stove top or as individual portions in the microwave, stirring every 60-90 seconds until heated through
- If you’re entertaining, prepare the chili on the stovetop and transfer to a crock pot set to warm to serve a group on game day…or any day!
Beef and Bean Chili
This classic chili is packed with lean beef, nutritious beans, veggies, and spices galore. The depth of flavor is only made better when finished off with your favorite toppings!
Ingredients
- 2 Tbsp olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 1 jalapeno, seeds and ribs removed, minced
- 3 cloves garlic, minced
- 2 lbs 96% lean ground beef
- 1/3 cup chili powder
- 2 Tbsp cumin
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp black pepper
- 2 tsp salt
- 1 tsp smoked paprika
- 1/2 tsp cayenne
- 2 Tbsp sugar
- 1/2 cup ale beer
- 1 (15 oz) can tomato puree
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 (15 oz) can low-sodium beef broth
- 1 (15 oz) can chili beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
Instructions
- Heat olive oil in a large Dutch oven or pot over medium heat. Once hot, add the onion and saute for 1-2 minutes. Add the bell pepper and jalapeno, sauting until tender and onion is transluscent, about 5 minutes. Add the garlic and stir; cook for 30-60 seconds or until fragrant.
- Add the beef and break up into a crumble as it cooks. Cook until no longer pink; drain any excess oil or grease and return to heat.
- Add the seasonings (chili powder through sugar) and stir; cook for 1-2 minutes.
- Pour the beer into the pot and stir; cook for 1-2 minutes.
- Add tomato puree, diced tomatoes, tomato sauce, tomato paste, and broth. Stir weill and bring to a simmer. Add the beans and stir.
- Reduce heat to low, stirring occasionally, and cook for 30-60 minutes (or longer) until desired consistency is reached. Serve hot with toppings, as preferred.
Nutrition Information:
Yield: 15 Serving Size: per cupAmount Per Serving: Calories: 218Total Fat: 5.3gSaturated Fat: 3gCholesterol: 35mgSodium: 676mgCarbohydrates: 25.4gFiber: 6.1gSugar: 8.3gProtein: 18.5g
Love hearty, comforting dinners? Always!
- Instant Pot Chicken and Dumplings
- One Pot Southwest Chicken Chili
- Carrot and Lentil Soup
- Mac and Cheese with Ham and Peas
- Instant Pot Broccoli Cheddar Soup
- Calabrian Chili Pasta
- Creamy Roasted Tomato Garlic Soup
- Instant Pot Creamy Potato Leek Soup
Be well,
