Name: Cafeteria Chili Recipe
Ingredients: Ground Beef: The heart of any good chili, ground beef provides the savory base and satisfying texture. For Cafeteria Chili, lean ground beef (around 85/15 or 90/10) is ideal. It offers enough fat for flavor without making the chili greasy. You can also opt for ground turkey or even a plant-based ground beef substitute for a healthier or vegetarian twist. When selecting your ground beef, consider the grind. A medium grind works best, allowing for a good texture without being too coarse or too fine. Don’t skimp on quality here; better beef leads to better flavor.; Diced Tomatoes: Canned diced tomatoes are a pantry staple and the backbone of the chili’s sauce. Choose good quality canned diced tomatoes, preferably fire-roasted for a deeper, smokier flavor, although regular diced tomatoes will work perfectly well. Undrained tomatoes are key, as the juice adds body and flavor to the chili. If you prefer a smoother chili, you can use crushed tomatoes or even tomato puree for a silkier texture. For an extra layer of richness, consider adding a small can of tomato paste, which intensifies the tomato flavor and adds depth.; Kidney Beans: Kidney beans are a classic chili bean, contributing a creamy texture and earthy flavor. Both light and dark kidney beans work well in this recipe. Be sure to drain and rinse canned kidney beans thoroughly before adding them to the chili. This removes excess sodium and any starchy liquid that can cloud the chili. If you prefer, you can also use dried kidney beans, but remember to soak them overnight and cook them until tender before adding them to the recipe. For variety, you can also incorporate other beans like pinto beans, black beans, or even cannellini beans, though kidney beans are most traditional for cafeteria-style chili.; Onion: Aromatic vegetables are essential for building flavor in any chili, and onion is a foundational element. Yellow or white onions are the best choices for Cafeteria Chili. They offer a mild, sweet flavor that becomes even sweeter as they caramelize during cooking. Dice the onion finely so it cooks down and blends seamlessly into the chili. Sautéing the onion at the beginning of the recipe is crucial, as it softens the onion and releases its aromatic compounds, laying the groundwork for a flavorful chili base.; Green Bell Pepper: Green bell pepper adds a subtle sweetness and a touch of vegetal freshness to the chili. While green bell peppers are traditional, you can also experiment with other colors like red or orange bell peppers for a sweeter flavor profile. Similar to the onion, dice the green bell pepper finely so it cooks down and integrates well into the chili. If you’re not a fan of bell peppers, you can omit them or substitute with celery for a different aromatic note.; Chili Powder: The spice blend is what truly defines chili, and chili powder is the star player. A good quality chili powder provides warmth, depth, and that characteristic chili flavor. Be mindful of the heat level of your chili powder. Some chili powders are mild, while others can be quite spicy. Start with a moderate amount and adjust to taste. For a richer chili flavor, consider using a blend of chili powders, such as ancho chili powder for smoky notes, chipotle chili powder for a touch of heat and smokiness, and New Mexico chili powder for a milder, earthier flavor.; Cumin: Cumin is a warm, earthy spice that is indispensable in chili. It adds depth and complexity to the flavor profile. Ground cumin is the most common form used in chili. Toasting cumin seeds before grinding them yourself can enhance the flavor even further, but pre-ground cumin is perfectly convenient. Don’t underestimate the power of cumin; it’s a key ingredient in creating that authentic chili taste.; Garlic Powder: Garlic powder provides a convenient and consistent garlic flavor throughout the chili. While fresh garlic is also excellent, garlic powder ensures that the garlic flavor is evenly distributed and doesn’t burn during cooking. If you prefer fresh garlic, you can substitute minced garlic for garlic powder, adding it along with the onions and bell peppers to sauté.; Salt and Pepper: Seasoning is paramount in any dish, and chili is no exception. Salt enhances all the flavors in the chili, while pepper adds a touch of spice and complexity. Use kosher salt or sea salt for the best flavor. Taste and adjust seasoning throughout the cooking process. A pinch of black pepper is standard, but you can also experiment with white pepper or even a dash of cayenne pepper for extra heat if desired.; Sugar: A seemingly unexpected ingredient in chili, sugar plays a crucial role in balancing the acidity of the tomatoes and enhancing the overall flavor profile. Just a touch of granulated sugar or brown sugar is all you need. It doesn’t make the chili sweet, but rather rounds out the flavors and prevents it from being too tart. You can also use a natural sweetener like maple syrup or honey in a pinch, but granulated sugar is most traditional for cafeteria-style chili.; Water or Beef Broth: Liquid is necessary to bring all the ingredients together and create the chili’s sauce. Water is perfectly acceptable and keeps the recipe budget-friendly. However, using beef broth or stock will add a richer, more savory depth of flavor to the chili. Low-sodium broth is recommended to control the salt level. The amount of liquid can be adjusted to achieve your desired chili consistency – less liquid for a thicker chili, more liquid for a soupier chili.; Optional Ingredients: For those looking to customize their Cafeteria Chili, there are several optional ingredients you can consider. A bay leaf added during simmering can impart a subtle, aromatic depth. A dash of hot sauce or a pinch of cayenne pepper can increase the heat level. Some recipes also include a small amount of vinegar or Worcestershire sauce for added tanginess and umami. For a richer texture, you can add a tablespoon of masa harina or cornmeal towards the end of cooking to thicken the chili.

Ingredients

Ground Beef: The heart of any good chili, ground beef provides the savory base and satisfying texture. For Cafeteria Chili, lean ground beef (around 85/15 or 90/10) is ideal. It offers enough fat for flavor without making the chili greasy. You can also opt for ground turkey or even a plant-based ground beef substitute for a healthier or vegetarian twist. When selecting your ground beef, consider the grind. A medium grind works best, allowing for a good texture without being too coarse or too fine. Don’t skimp on quality here; better beef leads to better flavor.

Diced Tomatoes: Canned diced tomatoes are a pantry staple and the backbone of the chili’s sauce. Choose good quality canned diced tomatoes, preferably fire-roasted for a deeper, smokier flavor, although regular diced tomatoes will work perfectly well. Undrained tomatoes are key, as the juice adds body and flavor to the chili. If you prefer a smoother chili, you can use crushed tomatoes or even tomato puree for a silkier texture. For an extra layer of richness, consider adding a small can of tomato paste, which intensifies the tomato flavor and adds depth.

Kidney Beans: Kidney beans are a classic chili bean, contributing a creamy texture and earthy flavor. Both light and dark kidney beans work well in this recipe. Be sure to drain and rinse canned kidney beans thoroughly before adding them to the chili. This removes excess sodium and any starchy liquid that can cloud the chili. If you prefer, you can also use dried kidney beans, but remember to soak them overnight and cook them until tender before adding them to the recipe. For variety, you can also incorporate other beans like pinto beans, black beans, or even cannellini beans, though kidney beans are most traditional for cafeteria-style chili.

Onion: Aromatic vegetables are essential for building flavor in any chili, and onion is a foundational element. Yellow or white onions are the best choices for Cafeteria Chili. They offer a mild, sweet flavor that becomes even sweeter as they caramelize during cooking. Dice the onion finely so it cooks down and blends seamlessly into the chili. Sautéing the onion at the beginning of the recipe is crucial, as it softens the onion and releases its aromatic compounds, laying the groundwork for a flavorful chili base.

Green Bell Pepper: Green bell pepper adds a subtle sweetness and a touch of vegetal freshness to the chili. While green bell peppers are traditional, you can also experiment with other colors like red or orange bell peppers for a sweeter flavor profile. Similar to the onion, dice the green bell pepper finely so it cooks down and integrates well into the chili. If you’re not a fan of bell peppers, you can omit them or substitute with celery for a different aromatic note.

Chili Powder: The spice blend is what truly defines chili, and chili powder is the star player. A good quality chili powder provides warmth, depth, and that characteristic chili flavor. Be mindful of the heat level of your chili powder. Some chili powders are mild, while others can be quite spicy. Start with a moderate amount and adjust to taste. For a richer chili flavor, consider using a blend of chili powders, such as ancho chili powder for smoky notes, chipotle chili powder for a touch of heat and smokiness, and New Mexico chili powder for a milder, earthier flavor.

Cumin: Cumin is a warm, earthy spice that is indispensable in chili. It adds depth and complexity to the flavor profile. Ground cumin is the most common form used in chili. Toasting cumin seeds before grinding them yourself can enhance the flavor even further, but pre-ground cumin is perfectly convenient. Don’t underestimate the power of cumin; it’s a key ingredient in creating that authentic chili taste.

Garlic Powder: Garlic powder provides a convenient and consistent garlic flavor throughout the chili. While fresh garlic is also excellent, garlic powder ensures that the garlic flavor is evenly distributed and doesn’t burn during cooking. If you prefer fresh garlic, you can substitute minced garlic for garlic powder, adding it along with the onions and bell peppers to sauté.

Salt and Pepper: Seasoning is paramount in any dish, and chili is no exception. Salt enhances all the flavors in the chili, while pepper adds a touch of spice and complexity. Use kosher salt or sea salt for the best flavor. Taste and adjust seasoning throughout the cooking process. A pinch of black pepper is standard, but you can also experiment with white pepper or even a dash of cayenne pepper for extra heat if desired.

Sugar: A seemingly unexpected ingredient in chili, sugar plays a crucial role in balancing the acidity of the tomatoes and enhancing the overall flavor profile. Just a touch of granulated sugar or brown sugar is all you need. It doesn’t make the chili sweet, but rather rounds out the flavors and prevents it from being too tart. You can also use a natural sweetener like maple syrup or honey in a pinch, but granulated sugar is most traditional for cafeteria-style chili.

Water or Beef Broth: Liquid is necessary to bring all the ingredients together and create the chili’s sauce. Water is perfectly acceptable and keeps the recipe budget-friendly. However, using beef broth or stock will add a richer, more savory depth of flavor to the chili. Low-sodium broth is recommended to control the salt level. The amount of liquid can be adjusted to achieve your desired chili consistency – less liquid for a thicker chili, more liquid for a soupier chili.

Optional Ingredients: For those looking to customize their Cafeteria Chili, there are several optional ingredients you can consider. A bay leaf added during simmering can impart a subtle, aromatic depth. A dash of hot sauce or a pinch of cayenne pepper can increase the heat level. Some recipes also include a small amount of vinegar or Worcestershire sauce for added tanginess and umami. For a richer texture, you can add a tablespoon of masa harina or cornmeal towards the end of cooking to thicken the chili.

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Instructions

Brown the Ground Beef: Begin by heating a large pot or Dutch oven over medium-high heat. Add a tablespoon of olive oil or cooking spray to prevent sticking. Once the pot is hot, add the ground beef. Use a spoon or spatula to break the beef into crumbles as it cooks. Brown the beef completely, stirring occasionally, until it is no longer pink. This process usually takes about 5-7 minutes. Browning the beef not only cooks it through but also develops rich, savory flavors through the Maillard reaction. As the beef browns, drain off any excess grease. Leaving excess grease in the pot can make the chili greasy and less flavorful.

Sauté Aromatics: Reduce the heat to medium. Add the diced onion and green bell pepper to the pot with the browned beef. Sauté the vegetables, stirring frequently, until they soften and become translucent. This typically takes about 5-7 minutes. Sautéing the onions and peppers releases their aromatic compounds, building a flavorful base for the chili. As they cook, the onions will become sweeter and the peppers will soften, contributing to the overall texture of the chili.

Add Spices: Stir in the chili powder, cumin, garlic powder, salt, and pepper to the pot with the beef and vegetables. Cook for about 1 minute, stirring constantly, until the spices become fragrant. This process, known as “blooming” the spices, helps to release their essential oils and enhance their flavor. Be careful not to burn the spices, as this can result in a bitter taste. The fragrant aroma will indicate when the spices are properly bloomed.

Incorporate Tomatoes and Beans: Pour in the undrained diced tomatoes and add the drained and rinsed kidney beans to the pot. Stir well to combine all the ingredients. The tomatoes will provide the liquid base for the chili, while the beans will add body and creaminess. Ensure that all the ingredients are well mixed and evenly distributed.

Simmer the Chili: Add water or beef broth to the pot. Start with about 2 cups and add more if needed to reach your desired consistency. Bring the chili to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let the chili simmer for at least 30 minutes, or up to 1 hour for even better flavor. Simmering allows the flavors to meld and deepen, creating a richer and more complex chili. The longer it simmers, the more flavorful it will become. Stir occasionally during simmering to prevent sticking and ensure even cooking.

Add Sugar and Season to Taste: After simmering for at least 30 minutes, stir in the sugar. Taste the chili and adjust seasoning as needed. You may need to add more salt, pepper, chili powder, or cumin to reach your preferred flavor profile. The sugar will balance the acidity of the tomatoes and enhance the overall flavor. Taste and adjust seasoning is crucial at this stage to personalize the chili to your liking.

Serve and Enjoy: Once the chili has simmered and is seasoned to your liking, it is ready to serve. Ladle hot chili into bowls and garnish with your favorite toppings. Cafeteria Chili is delicious on its own or served with a variety of accompaniments. See the “How to Serve” section for serving suggestions.

Nutrition

Serving Size: One Normal Portion
Calories: 350-450 kcal
Sugar: 8-12 grams
Sodium: 700-900 mg
Fat: 15-20 grams
Saturated Fat: 6-8 grams
Unsaturated Fat: 8-12 grams
Carbohydrates: 35-45 grams
Fiber: 8-10 grams
Protein: 25-30 grams
Cholesterol: 70-90 mg