Easy Homemade Chili Recipe
261kcal
Equipment
Ingredients
- 2 pounds lean ground beef
- 12 oz diced yellow onion
- 1 cup diced green bell pepper
- ½ cup diced jalapeño peppers
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 tablespoons chili powder
- 1½ teaspoons ancho chili powder
- 1 teaspoon dried oregano
- 1 tablespoon ground cumin
- 12 oz beer ( I used larger)
- 1 teaspoon/cube beef bouillon dissolved in 1 cup of hot water ( I used better than bouillon)
- 26.46 oz (750 grams) chopped tomatoes ( I used Pomi 100% chopped tomatoes)
- 2 cans (15.5 oz each) red kidney beans, rinsed and drained (or use bean trio: red kidney beans, pinto beans, and black beans)
- 2-3 teaspoons brown sugar
- 1½ teaspoons coarse kosher salt (or more to taste)
- ½ teaspoon black pepper
Method
- Heat oil in a large pot over medium-high heat. Add onion, bell pepper, and jalapeños; cook for 5 minutes until softened. Stir in garlic for 1 minute.
- Add the ground beef and cook undisturbed for a few minutes, then break it up into small pieces. Stir in the chili powder, ancho chili powder, oregano, and cumin, and cook until the beef is fully browned and the spices are fragrant.
- Add tomato paste and stir for 1-2 minutes. Pour in the beer, stirring to combine, and scrape the bottom of the pot to loosen any browned bits.
- Add broth, chopped tomatoes, and beans and bring to a boil. Lower heat to simmer and cook for 30-45 minutes or longer, allowing the flavors to blend and the chili to thicken. Stirring occasionally.
- Taste and adjust the seasoning with salt, pepper, and sugar to your preference. Serve with your favorite toppings, such as cilantro, avocado, tortilla chips, and cheese.
Nutrition
Calories261kcalCarbohydrates14gProtein27gFat10gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat5gTrans Fat0.4gCholesterol70mgSodium736mgPotassium780mgFiber3gSugar6gVitamin A989IUVitamin C34mgCalcium76mgIron5mg
Notes
Chopped Tomatoes:I used Pomi brand chopped tomatoes, which have minimal ingredients (just tomatoes), to reduce excess acidity and limit the need for added sugar. If you prefer fresh tomatoes, feel free to use them—just peel and chop them before adding to the chili.
Alcohol-Free Chili. If you're avoiding alcohol, simply omit the beer and substitute with extra broth, adding a splash of apple cider vinegar for an extra layer of flavor.
Cooking time. Simmer the chili over low heat for at least 30 minutes to allow the flavors to meld together. For a richer flavor, you can cook it for 1 to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will develop.
Cooking chili in a slow cooker. To make chili in a slow cooker, start by browning the ground beef in a skillet over medium heat, breaking it up into small pieces as it cooks. Once browned, drain any excess fat and transfer the beef to the slow cooker. Add the remaining ingredients. Stir everything together, cover, and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally. Taste and adjust seasonings before serving with your favorite toppings.
Storage. Store leftover chili in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.