• Soups + Stews
  • Chili Recipe

    If I have to choose a favorite winter meal, this chili would be on the top of my list. It’s one of my favorite comfort foods! Flavorful, hearty and spicy meal for those cold winter days. My husband who is my official taste tester loves it too, he always has seconds when I make chili. 🙂

    Don’t be scared by the long ingredients list. Half of the items on it are spices, and the rest are basic ingredients that you probably already have in your fridge and pantry. I would say if you want a really good chili don’t skimp on the spices, each one of them adds to the final hearty flavor of this chili recipe. The chipotle powder adds a smokey dimension to the chili, enhancing all of the other flavors. And I also have a secret ingredient that adds a nice complex flavor. Read below to find more about it.

    And what is your favorite winter comfort food?

    MY OTHER RECIPES

    Ingredients for Chili Recipe

    What you need

    1 Tbsp extra virgin olive oil

    MY LATEST RECIPES

    2 cups chopped onion (1 large onion)

    3 large cloves garlic, minced

    1 lb ground beef

    2 bell peppers (1 red & 1 yellow/orange), chopped

    4 cups cooked red kidney beans (2 cups dry beans, presoaked, rinsed and drained)

    1 cup beef broth (or vegetable broth) (add 2 cups if you want to make chili soup)

    2 medium tomatoes, peeled and chopped

    2 Tbsp organic tomato puree

    1 tsp chili powder

    1/2 tsp chipotle powder

    3 tsp salt

    1 tsp black pepper

    1 tsp paprika

    1 tsp ground cumin

    1/2 tsp dried marjoram

    2 tsp red pepper flakes

    1 oz organic dark chocolate (secret ingredient)

    Preparation

    Presoak the kidney beans. (Learn how I presoak dry beans)

    Add 1 Tbsp olive oil in a pan and saute the chopped onion until it’s translucent. Add garlic and saute for about 30 seconds until it’s fragrant. Add ground beef to the pan and brown the beef stirring occasionally.

    Add chopped red and orange bell peppers to the pan and saute them until they are tender.

    Add the finely chopped tomatoes *, drained presoaked kidney beans, 2 Tbsp organic tomato puree and 1 cup of beef or vegetable broth. (I usually serve chili over brown rice but if you want to make chili soup, add 2 cups of broth instead of 1 cup)

    *An easy trick how to peel tomatoes quickly is to slice a shallow “X” at the bottom of each tomato and place them for 30 to 60 seconds in boiling water. Then transfer them using slotted spoon to a bowl with ice water and once cooled peel the tomatoes using a paring knife.

    Chili Recipe

    Add the spices – 1 tsp chili powder, 1/2 tsp chipotle powder, 3 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp ground cumin, 1/2 tsp dried marjoram and 2 tsp red pepper flakes. And of course add my secret ingredient, a 1 oz piece of dark organic chocolate. It adds a beautiful flavor to the chili and balances out the acidity of the tomatoes.

    Easy Chili Recipe

    If you are like me you will probably add some more red pepper flakes and cumin. If it’s chili, let it be spicy! 🙂

    Bring to a boil and boil for about 5 minutes. Reduce to medium-low heat and simmer for about 1 1/2 hours or until beans are cooked and tender.

    Adjust the seasonings if necessary and serve over warm brown rice.

    Chili Recipe

    Dig in and enjoy this hearty and flavorful chili!

    Best Chili Recipe

    This chili is great served as a soup too. Just add 2 cups of broth instead of 1 cup.

    One of the best chili recipes

    Beef Chili Recipe

    How To Make Chili Recipe

    Chili
    Prep Time
    15 mins
    Cook Time
    1 hr 40 mins
    Total Time
    1 hr 55 mins
     

    Best Chili Recipe

    Course: Main Course
    Cuisine: American
    Servings: 10 people
    Calories: 382 kcal
    Author: Neli @ Delicious Meets Healthy
    Ingredients
    Instructions
    1. Presoak the kidney beans (Learn how I presoak dry beans)
    2. Add 1 Tbsp olive oil to the pan and saute the chopped onion until it's translucent. Add garlic and saute for about 30 seconds until it's fragrant. Add ground beef to the pan and brown the beef stirring occasionally.
    3. Add chopped red and orange bell peppers to the pan and saute them until they are tender.
    4. Add the browned ground beef to the pan, the finely chopped tomatoes, presoaked kidney beans, 2 Tbsp organic tomato puree and 1 cup of beef or vegetable broth. (If you want to make chili soup, add 2 cups of broth instead of 1 cup)
    5. Add the spices - 1 tsp chili powder, 1/2 tsp chipotle powder, 3 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp ground cumin, 1/2 tsp dried marjoram and 2 tsp red pepper flakes. And of course add my secret ingredient, a 1 oz piece of dark organic chocolate.

    6. Bring to a boil and boil for about 5 minutes. Reduce to medium low heat and simmer for about 1 1/2 hours or until beans are cooked and tender.
    7. Adjust the seasonings if necessary and serve over warm brown rice.
    Nutrition Facts
    Chili
    Amount Per Serving (224 g)
    Calories 382 Calories from Fat 52
    % Daily Value*
    Total Fat 5.8g 9%
    Saturated Fat 1.7g 9%
    Polyunsaturated Fat 4.1g
    Cholesterol 41mg 14%
    Sodium 821mg 34%
    Total Carbohydrates 51.7g 17%
    Dietary Fiber 13g 52%
    Sugars 5.1g
    Protein 31.9g 64%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Instant Pot love

    Not sure what's for dinner?

    Sign up for my free newsletter & download my free cookbook featuring 30 quick, healthy, and family-friendly recipes!
    Pin944
    Share12
    Tweet
    956 Shares