Chili, oh chili—it’s like a warm hug on a winter’s day, isn’t it? From the intense kick of jalapeños to the comforting embrace of slow-cooked beans and beef, these ultimate easy chili recipes promise to spice up any occasion. Think of it as a pot of memories simmering on the stove, just waiting to be shared with family and friends.
Steps
- Combine the ground beef with half of the chili powder. In a large pot, cook the beef with the onion, jalapeño, and garlic until the beef is browned. Drain any excess fat from the pot.
- Add the remaining chili powder, cumin, green bell pepper, crushed tomatoes, kidney beans, diced tomatoes, beef broth, beer, tomato paste, and brown sugar to the pot. Stir well to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 45 to 60 minutes until the chili thickens to your desired consistency. Stir occasionally to prevent sticking and ensure even cooking.
- Taste and adjust the seasoning with salt and black pepper. Serve the chili hot and garnish with your favorite toppings like cheddar cheese, green onions, or cilantro. Enjoy with cornbread, toast, or buttermilk biscuits on the side.
Ingredients
- 2 pounds lean ground beef
- 1 onion, diced
- 1 jalapeño, seeded and finely diced
- 4 cloves garlic, minced
- 2 ½ tablespoons chili powder, divided (adjust to taste)
- 1 teaspoon cumin
- 1 green bell pepper, seeded and diced
- 14.5 ounces crushed tomatoes (1 can)
- 19 ounces canned red kidney beans, drained and rinsed
- 14.5 ounces canned diced tomatoes with juices
- 1 ½ cups beef broth
- 1 cup beer (optional, can substitute with extra broth)
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar (optional)
- Salt and black pepper, to taste
- Cheddar cheese
- Green onions
- Cilantro
- Sour cream
- Red or green onion
- Jalapenos
- Avocado and lime wedges
- Tortilla chips
Nutritional Values
Calories: 2370 | Carbohydrates: 162g | Protein: 174g | Fat: 102g | Saturated Fat: 36g | Cholesterol: 462mg | Sodium: 1698mg | Potassium: 6396mg | Fiber: 42g | Sugar: 36g | Vitamin A: 5220IU | Vitamin C: 157.2mg | Calcium: 516mg | Iron: 37.2mg
FAQ
- Can I freeze chili, and how should I reheat it?
- Yes, chili can be frozen and reheats wonderfully. Freeze it in individual portions for lunches or in larger quantities for easy weeknight dinners. To reheat, defrost it in the fridge overnight and warm it up on the stove or in the microwave.
- What are suitable alternatives to beef in this chili recipe?
- Any ground meat can be used in place of beef, such as chicken or turkey. Just ensure that if the meat is fatty, you drain the excess fat before simmering the chili.
- How can I adjust the spice level of this chili?
- The spice level can be modified to suit your taste. For a spicier dish, keep the seeds in the jalapeños or add hot sauce or chili flakes. If you prefer a milder version, reduce the amount of chili powder or omit the jalapeños entirely.
- What type of beans are best for chili?
- Red kidney beans are commonly used, but pinto or black beans work just as well. Rinse the beans (unless they are in a chili sauce) to remove excess salt and starch before adding them to the chili.
- Can I use something other than beer in this recipe?
- Yes, if you prefer not to use beer, you can substitute it with additional beef broth for a similar depth of flavor.
Tips
- Enhance Flavor with Beer: Adding a little beer can deepen the flavor of your chili. However, if you prefer not to use alcohol, simply replace the beer with an equal amount of extra broth for a non-alcoholic version.
- Thicken Naturally: To achieve a thicker chili, simmer it uncovered on the stovetop. If you’re short on time, consider adding a sprinkle of cornmeal or creating a slurry with cornstarch or flour to quickly thicken the dish.
- Customize Spice Levels: Adjust the spiciness of your chili to suit your taste. For a hotter version, keep the seeds in your jalapeños or add some hot sauce or chili flakes.
- Choose Your Beans Wisely: While canned red kidney beans are recommended, pinto or black beans can also be used. Ensure you rinse the beans unless they’re labeled as chili beans, which come pre-flavored in a chili-style sauce.
Equipment
- Large Pot or Dutch Oven – Essential for cooking the chili on the stovetop.
- Chef’s Knife – Useful for dicing onions, jalapeños, and green bell peppers.
- Cutting Board – Needed for preparing all the vegetables.
- Can Opener – Required to open canned tomatoes and beans.
- Measuring Spoons – Useful for measuring out spices like chili powder and cumin.
- Measuring Cups – For measuring liquids like beef broth and beer.
