Ready in 45 minutes
This chili with beans and meat recipe is a favorite in our house, and can be seasoned to taste to create a mildly flavored dish or one that is extra hot for those who enjoy some additional spice. As is, this chili is not too spicy but has just enough kick and the ingredients that go into it, give it teriffic depth of flavor.
"What an easy recipe! I made this chili several times since I first joined bigoven.com a year ago, and I only just remembered to leave a review today. It is wonderful. Not too thick, not too thin. My favorite ingredient is using the roma tomatoes I'm growing in my garden. And the aroma of the combined spices when it is cooking uncovered is just incredible. As a single person, I cut the recipe in half and still have at least two servings of leftovers that I can freeze and enjoy whenever I want. Highly recommended."- Analyst01
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Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. When oil is shimmering, add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorb all the flavors.) Cook the mixture, stirring occasionally, until vegetables are softened and lightly colored, about 10 minutes.
Increase heat to medium-high, add half the beef and lightly season with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, roughly 4 to 5 minutes. Add remaining beef and lightly season again with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, another 4 to 5 minutes.
Add beans, tomatoes and their juices, tomato puree, and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and, if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with your favorite condiments.
Makes about 8 to 10 servings.
Cook vegetables and meat as directed above then add cooked meat mixture to a slow cooker; stir in the beans, diced tomates, tomato puree, about 1/2 teaspoon salt, and cook on the high setting for 4 hours.
If you're a fan of spicy food, try using a little more of the crushed red pepper flakes and/or cayenne...or maybe add a couple seeded and diced jalapeno peppers.
The flavor of chili improves with age. So, if possible, make it one to three days in advance and reheat before serving. Leftovers can be frozen for up to a month.
A good bowl of chili is not complete without its condiments. Some good choices for condiments include sour cream, your favorite shredded cheese(s), diced fresh tomatoes, chopped green onions, chopped red onion, diced avocado, chopped cilantro leaves, sliced jalapenos, hot pepper sauce and, of course, Fritos!
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Jpmck1224 2 days 13 hours agoThis is deelish! I am doing paleo, so I used grass-fed sirloin, coconut oil, and the rest organic. An outstanding dish!
jackie2575 4 days 10 hours agoThis was a hit!!! Thank you for sharing this AWESOME recipe. I will be making this in the near future :-)
Jennieo33 4 days 11 hours agoThis is delicious. Best chili I ever made.
Holly88 3 weeks agoI was hoping this would be 'the' chili recipe & sadly it was not. It was good but all I tasted was the heat (cayenne & pepper flake). While I like spicy chili, I was not getting any chili flavor.
candie03 3 weeks agoAbsolutely delicious.Made this tonight for dinner and the fam wont stop eating it .Just enough kick not too spicy Love it !!!!
Fladawg01 1 month agoJust made this and it rocks! I left out the garlic and added 1 TBS of Saigon Cinnamon and a couple tablespoons of honey. Outstanding!
joesweeney 1 month agoI produced this in my pressure cooker, using left over rump steak (from the bottom of the freezer) which I blitzed in the blender to mince and some spare cans of kidney beans. I also threw in a few extra tried chilies, as I like it hot. The result was super tender chunks of meat, a rich spicy chili sauce and fall-apart beans. Served it on rice, with some cheese on top. Very yummy, for a 20 minute meal.
tmpeterson26 1 month agoI love it!
Yummybear 4 months agoMaking this right now and I hope it turns out great. Will keep you posted and my house smells really good
Foremanjsp 4 months agoBrilliant! Mite serve it over boiled rice next time, ate it this time just as it was me and the wife loved it!!
wahoskimj 5 months agoEasy recipe. I added mushrooms and ectra meat to make I heartier.
stryker2204 6 months ago
kellyjeanbean 6 months agoIt was as good as I expected! I used ancho chili powder from Penzey's and toasted the coriander seed before I ground it. Hubby said it was delicious and he is very particular about his chili. Might try to tweak it in the future with different peppers, I only used green bell and 1 jalapeno. The meat adding technique was different but I love the way it turned out.
pandabear7 6 months ago
Sofia78 7 months ago
Cjuncaj 7 months agoI'm incredibly picky when it comes to meals with ground beef but the % recommendation combined with the delicious flavors overall just make this simply amazing. The only ground beef chili I've ever had that I genuinely love!
Babi1 8 months agoVery good chili. A great recipe.
jessicablazivic 9 months ago
krockdesign 9 months ago
Tobryan 9 months agoVery good chili! I'm always looking for a good chili recipe, and this one made the list.