Chili, Simple & Delicious

20m
Prep Time
90m
Cook Time
1h 50m
Ready In


"Chili doesn’t need a lot of fancy ingredients to be good, here’s one that’s simple but big on flavor and is even better the next day so I recommend making the chili 1-3 days ahead Make this as spicy as you like by adjusting the chili flakes, I also like to add in a couple of jalapeno peppers… This may be started on the stove then transfered to a crockpot and simmered for 6 hours"

Original is 8 servings

Nutritional

  • Serving Size: 1 (525.1 g)
  • Calories 725.7
  • Total Fat - 20.6 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 100.9 mg
  • Sodium - 1055.3 mg
  • Total Carbohydrate - 80.5 g
  • Dietary Fiber - 31.7 g
  • Sugars - 11.7 g
  • Protein - 58.2 g
  • Calcium - 220.6 mg
  • Iron - 14.3 mg
  • Vitamin C - 53.6 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

In a large pot brown the ground beef with onion and green bell pepper until no longer pink; drain all fat.

Step 2

Add in garlic, oregano and chili flakes; cook stirring until browned (about 12-15 minutes, for the best flavor the meat must be slightly browned).Add in chili powder and cumin; cook stirring for 2 minutes.

Step 3

Add in stewed tomatoes with the juice, tomato sauce and seasoned salt; bring to a boil over medium heat stirring.

Step 4

Reduce heat to low and cook uncovered for 1-1/2 hours stirring occasionally (can simmer longer, the long the better!)

Step 5

Stir in the beans with their liquid and continue to cook for another 30 minutes, stirring occasionally.

Step 6

Ladle into bowls then top with cheddar cheese and dollup of sour cream if desired.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For the best flavor, use lean ground beef and brown it until it is slightly browned.
  • Adjust the chili flakes to your desired level of spiciness.

  • Substitute ground turkey for the ground beef for a healthier option. The benefit of this substitution is that it will reduce the fat content of the chili while still providing flavor and texture.
  • Substitute black beans for the red kidney beans for a different flavor. The benefit of this substitution is that it will add a different flavor profile to the chili while still providing a hearty and filling meal.

Vegetarian Chili Substitute 2 pounds of cooked black beans for the ground beef. Omit the seasoned salt and add 1 teaspoon of sea salt. Add 1/2 cup of vegetable broth or water to the chili and simmer for 1-1/2 hours, stirring occasionally.


Vegetarian Quinoa Chili Substitute 1 cup of cooked quinoa for the ground beef. Omit the seasoned salt and add 1 teaspoon of sea salt. Add 1/2 cup of vegetable broth or water to the chili and simmer for 1-1/2 hours, stirring occasionally. Add 1/2 cup of diced bell peppers and 1/2 cup of diced zucchini at the end of the cooking time.


RECOMMENDED DISH: Mexican Rice: Mexican Rice is a flavorful side dish that pairs perfectly with chili. It is made with jasmine rice cooked with onion, garlic, and spices, and it is a great way to add a little extra flavor to your chili. The rice absorbs all the flavors of the chili while adding a nice texture contrast.


RECOMMENDED DISH: Mexican Street Corn: Mexican Street Corn is a delicious and flavorful side dish that pairs perfectly with chili. It is made with sweet corn, mayonnaise, cotija cheese, chili powder, and lime juice. The combination of the creamy mayonnaise and the salty cheese with the chili powder and lime juice creates a unique flavor that is sure to complement the chili. The sweetness of the corn and the zesty flavors of the other ingredients make this a great side dish to serve with chili.




FAQ

Q: How can I adjust the spice level of this chili?

A: You can adjust the spice level of this chili by adjusting the amount of chili flakes and adding in jalapeno peppers. Start small and adjust to your taste as you go.



Q: What is the best way to store chili?

A: The best way to store chili is to let it cool completely before transferring it to an airtight container and placing it in the refrigerator. It will keep for up to 5 days.

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Fun facts:

Fun Fact 1: Chili con carne, the dish which this recipe is based on, was supposedly invented by the famous Texas rancher Charles Goodnight in the late 1800s.

Fun Fact 2: Chili has been declared the official state dish of Texas and is a popular dish in the United States, with many restaurants and chains specializing in it.