Chili Recipe

GROUND BEEF: This is the main protein in the chili and gives it a hearty texture.

KIDNEY BEANS: These beans add fiber and a creamy bite to the chili.

TOMATO SAUCE: Provides a smooth tomato base that holds the chili together.

DICED TOMATOES: Adds chunks of tomato for extra texture and flavor.

ONION: Brings sweetness and depth when cooked.

GARLIC: Adds a punch of savory flavor.

CHILI POWDER: A blend of spices that gives the chili its signature taste.

GROUND CUMIN: Adds a warm, earthy flavor that complements the chili powder.

SALT: Enhances all the flavors in the dish.

BLACK PEPPER: Adds a little heat and sharpness.

One of the most helpful steps in this chili recipe is cooking the ground beef until it’s nicely browned and then draining the extra fat. Here’s how you can do that like a pro:

1. Put your ground beef in a large pot over medium heat. Don’t rush—let it sit for a minute or two before stirring so it starts to brown.
2. Use a wooden spoon or spatula to break the meat into smaller pieces as it cooks. Stir every few minutes so it cooks evenly.
3. When the meat looks brown all over and there’s no pink left, carefully tilt the pot slightly and use a spoon to scoop out the fat that pools on the side. You can also pour the meat into a colander to drain it.
4. Return the meat to the pot and continue with the recipe.

Why do this? Cooking the ground beef until browned adds a lot of flavor because the meat gets a little crispy and caramelized. Draining the fat keeps the chili from being greasy and helps the other ingredients shine through. Plus, it makes the dish a bit healthier!

When I first started making chili, I didn’t drain the fat and the dish felt too oily. It was a little messy and not as tasty as I hoped. Now, I always make sure to brown the meat well and drain the fat—it’s a small step that makes a big difference. Also, if you’re in a hurry, you can use leaner ground beef to reduce the fat, but browning it properly still matters for flavor. Give it a try, and your chili will taste even better!

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• kidney beans - Substitute with black beans: Black beans offer a slightly different taste but maintain the hearty texture needed for chili.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes provide a thicker consistency and a rich tomato flavor.

• diced tomatoes - Substitute with fire-roasted tomatoes: Fire-roasted tomatoes add a smoky depth of flavor to the chili.

• chopped onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste, which can add a subtle complexity.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch and provides a concentrated garlic flavor.

• chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can mimic the heat and smokiness of chili powder.

• ground cumin - Substitute with ground coriander: Ground coriander has a citrusy and slightly sweet flavor that can complement the other spices.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• Allow the chili to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.

• Transfer the chili into airtight containers. For optimal freshness, use containers that are specifically designed for freezing, as they help prevent freezer burn.

• If you prefer portion control, divide the chili into individual servings. This makes it easier to reheat just the right amount without thawing the entire batch.

• Label each container with the date and contents. This ensures you know exactly what you’re grabbing from the freezer and helps you keep track of how long it has been stored.

• Store the chili in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place the containers in the freezer, where it can last up to 3 months.

• When ready to enjoy, thaw the chili in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the chili on the stovetop over medium heat, stirring occasionally to ensure even heating. Alternatively, you can use a microwave, heating in short intervals and stirring in between.

• If the chili appears too thick after reheating, add a splash of broth or water to achieve the desired consistency. Adjust the seasoning if necessary.

• For an extra burst of flavor, consider adding fresh toppings like chopped cilantro, sour cream, or shredded cheese just before serving.

• Stovetop Method: Place your leftover chili in a saucepan over medium heat. Stir occasionally to ensure even heating. If the chili is too thick, add a splash of water or broth to reach your desired consistency. Heat until it’s steaming hot and enjoy!

• Microwave Method: Transfer your chili to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on high for 1-2 minutes, then stir. Continue heating in 30-second intervals, stirring in between, until the chili is thoroughly heated.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chili in an oven-safe dish and cover with aluminum foil. Heat for about 20-25 minutes, or until the chili is bubbling and hot throughout. Stir halfway through to ensure even heating.

• Slow Cooker Method: Pour your chili into a slow cooker and set it to low. Allow it to heat for 1-2 hours, stirring occasionally. This method is great for keeping the chili warm for extended periods, perfect for parties or gatherings.

• Double Boiler Method: Fill a large pot with a few inches of water and bring it to a simmer. Place a heatproof bowl with your chili over the simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until the chili is heated through. This gentle method helps prevent scorching.

• Large pot: A large pot is essential for cooking the chili, allowing ample space for all ingredients to simmer together.

• Wooden spoon: A wooden spoon is perfect for stirring the chili and ensuring that the ingredients are well mixed without scratching the pot.

• Cutting board: A cutting board provides a safe and clean surface for chopping the onion and mincing the garlic.

• Chef's knife: A chef's knife is necessary for chopping the onion and mincing the garlic efficiently and safely.

• Measuring spoons: Measuring spoons are used to accurately measure the chili powder, ground cumin, salt, and black pepper.

• Can opener: A can opener is needed to open the cans of kidney beans, tomato sauce, and diced tomatoes.

• Colander: A colander is useful for draining and rinsing the kidney beans before adding them to the chili.

• Ladle: A ladle is ideal for serving the hot chili into bowls.

Pre-chop ingredients: Chop the onion and garlic ahead of time to streamline the cooking process.

Use canned goods: Opt for canned kidney beans, tomato sauce, and diced tomatoes to save time on prep.

Cook in one pot: Use a single large pot to minimize cleanup and keep everything in one place.

Batch cook: Double the recipe and freeze half for a quick meal later.

Pre-measure spices: Measure out the chili powder, ground cumin, salt, and black pepper before you start cooking.