Name: Chili with Ground Beef and Beans Recipe
Ingredients: 1 lb Ground Beef: The heart and soul of most chilis, ground beef provides a robust, savory base. For the best flavor and texture, opt for ground beef that is around 80/20 lean-to-fat ratio. This little bit of fat renders down as it cooks, adding moisture and depth of flavor to the chili. While leaner ground beef can be used, you might find the chili a bit drier, so consider adding a touch more beef broth if needed. Don’t be afraid to experiment with different types of ground beef – ground chuck or even a blend of ground beef and ground sirloin can elevate the flavor profile even further, lending a richer, more beefy taste that chili aficionados will truly appreciate. For a truly gourmet touch, consider using ground brisket for an incredibly tender and flavorful chili base.; 32 oz Beef Broth: Beef broth is the liquid backbone of our chili, providing moisture and a foundational beefy flavor that complements the ground beef beautifully. Using a good quality beef broth is crucial. Low-sodium options are great as they allow you to control the salt level precisely. For a deeper, richer flavor, consider using bone broth or even homemade beef stock if you have the time. These options are packed with collagen and nutrients and will contribute to a more luxurious texture and a more intense beef flavor. If you’re in a pinch, even bouillon cubes dissolved in water will work, but try to opt for a low-sodium variety and adjust seasoning accordingly.; 2 Cups Crushed Tomatoes: Crushed tomatoes bring a vibrant, slightly acidic tomato flavor and a wonderful texture to the chili. Look for good quality crushed tomatoes, preferably fire-roasted for an extra layer of smoky depth. Fire-roasted tomatoes have been charred over an open flame, which intensifies their sweetness and adds a subtle smoky nuance that elevates the overall chili flavor. If you can’t find fire-roasted, regular crushed tomatoes are perfectly fine. You can also experiment with different tomato products. Diced tomatoes, tomato sauce, or even tomato paste (used sparingly in addition to crushed tomatoes) can be incorporated to adjust the texture and tomato intensity of your chili.; 4 oz Can Diced Green Chiles: Diced green chiles are the secret ingredient that adds a subtle warmth and a characteristic Southwestern flavor to this chili without overpowering it with heat. Look for mild diced green chiles unless you prefer a spicier base. Roasted green chiles, like Hatch chiles if you can find them, will add an even more complex, smoky flavor. For those who are sensitive to spice, ensure you are using mild green chiles. If you want to amp up the heat, you can opt for hot diced green chiles, or even add a finely chopped jalapeño or serrano pepper to the chili while it simmers.; 15 oz Can Garbanzo Beans, Drained: Garbanzo beans, also known as chickpeas, add a creamy texture and a slightly nutty flavor to the chili, making it more substantial and satisfying. Draining and rinsing the garbanzo beans is important to remove excess sodium and any starchy liquid from the can. While kidney beans are traditional in chili, garbanzo beans offer a delightful textural contrast and a unique flavor dimension that sets this recipe apart. If you are not a fan of garbanzo beans, you can substitute them with black beans, pinto beans, or even more kidney beans.; 15 oz Can Kidney Beans, Drained: Kidney beans are a classic chili staple, providing a hearty, earthy flavor and a beautiful red color. Like the garbanzo beans, it’s crucial to drain and rinse the kidney beans before adding them to the chili to remove excess sodium and any canning liquid. Dark red kidney beans are the most common choice for chili, but light red kidney beans will also work. You can even use a mix of dark and light red kidney beans for a slightly more complex flavor profile. For a truly authentic chili experience, consider using dried kidney beans that have been soaked and cooked until tender. This will require more preparation time but will result in beans with a superior texture and flavor.; 3 Tablespoons Chili Powder: Chili powder is the cornerstone spice blend for chili, providing a warm, complex, and slightly smoky flavor. Not all chili powders are created equal! Look for a good quality chili powder blend that contains a mix of dried chiles, cumin, oregano, and garlic powder. Experiment with different brands and blends to find your favorite flavor profile. For a deeper, richer chili flavor, consider making your own chili powder blend using individual spices. This allows you to customize the spice levels and flavor notes to your exact preference.; 2 Tablespoons Cumin: Cumin is a warm, earthy spice that is essential for authentic chili flavor. It adds a depth and complexity that complements the chili powder beautifully. Ground cumin is readily available and works perfectly in this recipe. For an even more intense cumin flavor, you can toast cumin seeds in a dry pan for a few minutes until fragrant, then grind them yourself using a spice grinder or mortar and pestle. Freshly ground cumin will have a brighter, more vibrant flavor than pre-ground cumin.; ½ Teaspoon Garlic Powder: Garlic powder provides a subtle garlic flavor that enhances the overall savory notes of the chili. While fresh garlic can be used, garlic powder is a convenient and effective way to impart garlic flavor evenly throughout the chili. If you prefer fresh garlic, you can sauté 2-3 cloves of minced garlic with the ground beef before adding the other ingredients. Just be careful not to burn the garlic, as burnt garlic can become bitter.; 1 Tablespoon Kosher Salt: Salt is crucial for seasoning and bringing out the flavors of all the other ingredients in the chili. Kosher salt is preferred by many cooks because of its larger crystals, which make it easier to pinch and distribute evenly. Start with 1 tablespoon and adjust to taste as needed. Remember that you can always add more salt, but you can’t take it away. Taste the chili throughout the simmering process and adjust the salt accordingly.; 1 Teaspoon Chipotle Powder (Optional): Chipotle powder is ground, smoked jalapeño peppers, and it adds a smoky heat and a complex flavor dimension to the chili. This is optional, but highly recommended if you enjoy a chili with a bit of a kick. Chipotle powder is not just about heat; it also adds a unique smoky and slightly sweet flavor that complements the other spices beautifully. If you are sensitive to heat, start with ½ teaspoon or even ¼ teaspoon and taste before adding more. For those who love extra heat, feel free to add more chipotle powder or even a pinch of cayenne pepper.; Cooked White Rice for Serving: White rice is a classic and simple base for serving chili. The fluffy, slightly neutral flavor of white rice allows the rich flavors of the chili to shine through. Long-grain white rice or basmati rice are excellent choices. You can also use brown rice for a more nutritious option, or even quinoa for a protein-packed alternative.; Shredded Cheddar or Mexican Blend Cheese for Serving: Shredded cheese is the quintessential chili topping, adding a creamy, melty richness and a touch of sharpness that balances the savory flavors of the chili. Cheddar cheese, Monterey Jack, Colby Jack, or a Mexican blend are all excellent choices. Experiment with different types of cheese to find your personal favorite. Pepper jack cheese will add a spicy kick, while a smoked Gouda or Gruyere will bring a more sophisticated flavor.

Ingredients

Scale

1 lb Ground Beef: The heart and soul of most chilis, ground beef provides a robust, savory base. For the best flavor and texture, opt for ground beef that is around 80/20 lean-to-fat ratio. This little bit of fat renders down as it cooks, adding moisture and depth of flavor to the chili. While leaner ground beef can be used, you might find the chili a bit drier, so consider adding a touch more beef broth if needed. Don’t be afraid to experiment with different types of ground beef – ground chuck or even a blend of ground beef and ground sirloin can elevate the flavor profile even further, lending a richer, more beefy taste that chili aficionados will truly appreciate. For a truly gourmet touch, consider using ground brisket for an incredibly tender and flavorful chili base.

32 oz Beef Broth: Beef broth is the liquid backbone of our chili, providing moisture and a foundational beefy flavor that complements the ground beef beautifully. Using a good quality beef broth is crucial. Low-sodium options are great as they allow you to control the salt level precisely. For a deeper, richer flavor, consider using bone broth or even homemade beef stock if you have the time. These options are packed with collagen and nutrients and will contribute to a more luxurious texture and a more intense beef flavor. If you’re in a pinch, even bouillon cubes dissolved in water will work, but try to opt for a low-sodium variety and adjust seasoning accordingly.

2 Cups Crushed Tomatoes: Crushed tomatoes bring a vibrant, slightly acidic tomato flavor and a wonderful texture to the chili. Look for good quality crushed tomatoes, preferably fire-roasted for an extra layer of smoky depth. Fire-roasted tomatoes have been charred over an open flame, which intensifies their sweetness and adds a subtle smoky nuance that elevates the overall chili flavor. If you can’t find fire-roasted, regular crushed tomatoes are perfectly fine. You can also experiment with different tomato products. Diced tomatoes, tomato sauce, or even tomato paste (used sparingly in addition to crushed tomatoes) can be incorporated to adjust the texture and tomato intensity of your chili.

4 oz Can Diced Green Chiles: Diced green chiles are the secret ingredient that adds a subtle warmth and a characteristic Southwestern flavor to this chili without overpowering it with heat. Look for mild diced green chiles unless you prefer a spicier base. Roasted green chiles, like Hatch chiles if you can find them, will add an even more complex, smoky flavor. For those who are sensitive to spice, ensure you are using mild green chiles. If you want to amp up the heat, you can opt for hot diced green chiles, or even add a finely chopped jalapeño or serrano pepper to the chili while it simmers.

15 oz Can Garbanzo Beans, Drained: Garbanzo beans, also known as chickpeas, add a creamy texture and a slightly nutty flavor to the chili, making it more substantial and satisfying. Draining and rinsing the garbanzo beans is important to remove excess sodium and any starchy liquid from the can. While kidney beans are traditional in chili, garbanzo beans offer a delightful textural contrast and a unique flavor dimension that sets this recipe apart. If you are not a fan of garbanzo beans, you can substitute them with black beans, pinto beans, or even more kidney beans.

15 oz Can Kidney Beans, Drained: Kidney beans are a classic chili staple, providing a hearty, earthy flavor and a beautiful red color. Like the garbanzo beans, it’s crucial to drain and rinse the kidney beans before adding them to the chili to remove excess sodium and any canning liquid. Dark red kidney beans are the most common choice for chili, but light red kidney beans will also work. You can even use a mix of dark and light red kidney beans for a slightly more complex flavor profile. For a truly authentic chili experience, consider using dried kidney beans that have been soaked and cooked until tender. This will require more preparation time but will result in beans with a superior texture and flavor.

3 Tablespoons Chili Powder: Chili powder is the cornerstone spice blend for chili, providing a warm, complex, and slightly smoky flavor. Not all chili powders are created equal! Look for a good quality chili powder blend that contains a mix of dried chiles, cumin, oregano, and garlic powder. Experiment with different brands and blends to find your favorite flavor profile. For a deeper, richer chili flavor, consider making your own chili powder blend using individual spices. This allows you to customize the spice levels and flavor notes to your exact preference.

2 Tablespoons Cumin: Cumin is a warm, earthy spice that is essential for authentic chili flavor. It adds a depth and complexity that complements the chili powder beautifully. Ground cumin is readily available and works perfectly in this recipe. For an even more intense cumin flavor, you can toast cumin seeds in a dry pan for a few minutes until fragrant, then grind them yourself using a spice grinder or mortar and pestle. Freshly ground cumin will have a brighter, more vibrant flavor than pre-ground cumin.

½ Teaspoon Garlic Powder: Garlic powder provides a subtle garlic flavor that enhances the overall savory notes of the chili. While fresh garlic can be used, garlic powder is a convenient and effective way to impart garlic flavor evenly throughout the chili. If you prefer fresh garlic, you can sauté 2-3 cloves of minced garlic with the ground beef before adding the other ingredients. Just be careful not to burn the garlic, as burnt garlic can become bitter.

1 Tablespoon Kosher Salt: Salt is crucial for seasoning and bringing out the flavors of all the other ingredients in the chili. Kosher salt is preferred by many cooks because of its larger crystals, which make it easier to pinch and distribute evenly. Start with 1 tablespoon and adjust to taste as needed. Remember that you can always add more salt, but you can’t take it away. Taste the chili throughout the simmering process and adjust the salt accordingly.

1 Teaspoon Chipotle Powder (Optional): Chipotle powder is ground, smoked jalapeño peppers, and it adds a smoky heat and a complex flavor dimension to the chili. This is optional, but highly recommended if you enjoy a chili with a bit of a kick. Chipotle powder is not just about heat; it also adds a unique smoky and slightly sweet flavor that complements the other spices beautifully. If you are sensitive to heat, start with ½ teaspoon or even ¼ teaspoon and taste before adding more. For those who love extra heat, feel free to add more chipotle powder or even a pinch of cayenne pepper.

Cooked White Rice for Serving: White rice is a classic and simple base for serving chili. The fluffy, slightly neutral flavor of white rice allows the rich flavors of the chili to shine through. Long-grain white rice or basmati rice are excellent choices. You can also use brown rice for a more nutritious option, or even quinoa for a protein-packed alternative.

Shredded Cheddar or Mexican Blend Cheese for Serving: Shredded cheese is the quintessential chili topping, adding a creamy, melty richness and a touch of sharpness that balances the savory flavors of the chili. Cheddar cheese, Monterey Jack, Colby Jack, or a Mexican blend are all excellent choices. Experiment with different types of cheese to find your personal favorite. Pepper jack cheese will add a spicy kick, while a smoked Gouda or Gruyere will bring a more sophisticated flavor.

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Instructions

Brown the Ground Beef: In a large soup pot or Dutch oven, place the ground beef and set over medium heat. Use a spoon or spatula to break up the beef as it cooks. Continue cooking until the beef is browned and no longer pink. This step is crucial for developing flavor. Browning the beef creates Maillard reaction, which produces hundreds of flavor compounds that significantly enhance the taste of the chili. As the beef cooks, it will release fat.

Drain Excess Fat: Once the ground beef is browned, carefully drain off any excess fat from the pot. Too much fat can make the chili greasy and detract from the overall flavor. Draining the fat is essential for achieving a balanced and delicious chili. You can tilt the pot and use a spoon to carefully scoop out the fat, or you can use a fat separator if you have one.

Add Remaining Ingredients: Now, it’s time to build the flavor base of your chili. To the pot with the browned beef (and drained fat), add the beef broth, crushed tomatoes, diced green chiles, drained garbanzo beans, drained kidney beans, chili powder, cumin, garlic powder, and kosher salt. If you are using chipotle powder for extra spice, add it now as well. Stir everything together to ensure all the ingredients are well combined and the spices are evenly distributed.

Bring to a Boil, Then Simmer: Increase the heat to high and bring the chili mixture to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer gently. Simmering is key for allowing the flavors to meld and deepen. A low simmer ensures that the chili is cooking slowly and evenly, allowing the spices to bloom and the flavors to harmonize.

Simmer for 20 Minutes (or Longer): Simmer the chili for at least 20 minutes, or longer if you have the time. The longer you simmer the chili, the more the flavors will develop and the thicker it will become as the liquid reduces slightly. For an even richer and more complex flavor, you can simmer the chili for 30-45 minutes, or even longer. Just be sure to check it occasionally and add a little more beef broth if it becomes too thick. Taste the chili after 20 minutes and adjust seasonings as needed. You might want to add more salt, chili powder, cumin, or chipotle powder to reach your desired flavor profile.

Serve and Garnish: Once the chili has simmered to your liking, it’s ready to serve! Ladle the hot chili over cooked white rice in bowls. Top generously with shredded cheddar or Mexican blend cheese. For extra flavor and visual appeal, consider adding other toppings like sour cream, chopped cilantro, diced onions, or jalapeño slices. Enjoy your award-winning weeknight chili!

Nutrition

Serving Size: One Normal Portion
Calories: 448 kcal