OUR FAVORITE HOMEMADE CHILI (SO EASY!)
Our favorite classic chili recipe combines ground beef and beans with an intensely flavorful, spiced sauce. With our easy recipe, you can make a pot of delicious chili in about one hour. Feel free to swap the beef for another ground meat like turkey, chicken, or pork. We recommend keeping some fat in the meat, so look for ground meat with 10% to 20% fat.
Provided by Adam and Joanne Gallagher
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat one tablespoon of oil in a large pot (like a Dutch oven). Add the ground meat and flatten it down into the oil. Wait a minute or two, or until the underside of the beef has browned, and then use a wooden spoon to break the meat apart into smaller crumbles. Cook, occasionally stirring, until the meat is well browned, about 7 minutes.
- Add the onions, and cook, occasionally stirring, until they begin to sweat and soften, about 3 minutes.
- Stir in the garlic, tomato paste, chili powder, ancho chili powder, cumin, oregano, cayenne (or chipotle powder), and 1/2 teaspoon of fine sea salt. Cook for one minute.
- Pour in the tomatoes and 1 ½ cups of stock. Use a wooden spoon to scrape the bottom of the pot to lift any bits of onion or meat that’s stuck. Bring the chili to a boil, reduce the heat to a simmer, and then cook, partially covered, for 15 minutes. If you notice the chili is dry, turn the heat down a little and add an extra 1/2 cup of stock.
- Taste the chili, and then add salt as needed. We typically add another 1/4 to 1/2 teaspoon but add to your taste.
- Stir in the beans and cook until they are warmed through, about 5 minutes.
- Mix the tablespoon of masa with three tablespoons of water into a smooth paste, and then stir into the chili. If you are using corn tortillas instead of the masa paste, tear the tortillas into small pieces, and then stir into the chili. After a minute or so, the tortillas will disintegrate into the chili.
- Take the chili off of the heat, and then serve.
Nutrition Facts : ServingSize 1 generous serving (4 total), Calories 417, FatContent 18.5g, SaturatedFatContent 6.7g, CholesterolContent 77.1mg, SodiumContent 1271.1mg, CarbohydrateContent 35g, FiberContent 9.7g, SugarContent 7.9g, ProteinContent 29.6g
BEST BEEF CHILI RECIPE - HOW TO MAKE EASY HOMEMADE CHILI
This easy beef chili recipe from Delish.com is perfect for those wintery nights. Made with kidney beans, tomato paste, and ground beef, it's super easy to throw together and will satisfy any appetite.
Provided by Lauren Miyashiro
Categories autumn winter dinner soup
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 6
Number Of Ingredients 17
Steps:
- In a large pot over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more, then add tomato paste, stirring to combine. Add ground beef and cook until no longer pink. Drain fat and return to heat.
- Add chili powder, cumin, oregano, paprika, cayenne (if using), and season generously with salt and pepper. Pour in kidney beans and crushed tomatoes and bring chili to a boil. Reduce heat and simmer 20 minutes. Season with more salt and pepper, if necessary.
- Ladle into bowls and top with cheddar, sour cream, and green onions.
Nutrition Facts : Calories 385 calories
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Very good recipe. I have so many canned white beans and not so many recipes for them. I did make a few small changes. I used raw honey (2 tbsp) in place of molasses (I didn't have it), omitted the …
From allrecipes.com
From allrecipes.com
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From therecipecritic.com
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From allrecipes.com
From allrecipes.com
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Mar 02, 2004 · Perfection! Frozen leftovers reheated well but needed a little extra water. I saved the leftover bean cooking liquid to try out as a base for taco soup. Yum! *Update - makes great soup simmered with tomatoes, jalapenos, chili beans…
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From allrecipes.com
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From onceuponachef.com
From onceuponachef.com
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Heat the oil in a large nonreactive pot over medium heat. Add the onions and red bell pepper and cook, stirring frequently, until softened, 8 to …
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From onceuponachef.com
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