Beef and kidney beans are slowly cooked in a tomato sauce, seasoned with warming spices of cumin, chilli, coriander and more. This crowd pleasing chili recipe is a one for the books!
If you are a chili enthusiast and enjoy lots of different flavours, give my Chile Verde a try! Delicious and so comforting!
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There are certain recipes that are so intrinsic to who you are as a family you forget how truly special they are! This chili recipe is one of them.
I’ve made it for nearly two decades now and although it has evolved slightly over the years, its core remained. This bowl of chili is the epitome of comfort food.
Not only does this chili recipe cheer us up but it also keeps on giving. The recipe is quite large, so if you don’t have a crowd to feed, half could be frozen for another meal.
Chili con carne
No one can say with certainty where chili came from, although it was almost definitely somewhere in Northern Mexico or Texas. San Antonio is usually brought up as a home of chili, which does point towards Texas.
However the name itself is Spanish: chili con carne means ‘chili peppers with meat’. I wouldn’t dare express an opinion on this except to note that, when taken together, it makes chili the definition of Tex-Mex cuisine!
As with many of the best recipes, chili was very much a meal for the working class. Which makes sense, as it is the sort of dish that can be made from the ingredients one has available and, being jammed full of protein, will fill anyone up after a long day of work.
Although chili as we know it is a pretty recent addition to our dinner tables, it has become one of the quintessential comfort foods, filling and warming and ever so good!
Spice Mix
The main ingredients used here will be familiar to any chili-eaters, but the spice and seasoning mix is very specific to our family. It tends to be on the hotter side and it is one of the changes that happened over the years.
As our kids grew older, the chili became spicier without every hitting anything extreme. That being said, feel free to adjust the spice level to your liking.
Here are the spices that I use to season my chili:
- cumin (non-negotiable)
- chilli powder
- dried coriander
- oregano
- smoked paprika
- chipotle paste or chipotle peppers, minced (optional but recommended)
- bay leaves
You can definitely adjust the amount and the proportions but I do believe the combination of the above spices makes the tastiest chili.
Beans or No Beans
As someone who’s been blogging for years I’ve had my fair share of reader’s feedback. Some of my recipes are met with great enthusiasm and some with suspicion.
My Texas Style Chilli (British spelling here) was one of the recipes that you guys said was not authentic and the main point of contention was the BEANS!
I have learned my lesson that no beans go into an authentic chili recipe from some nice and not so nice (comments deleted) folks. However, I also know that although putting beans in chili might not be an authentic method, it is also conventional. To say it plainly, it is done all over the US and the UK.
I always add beans to my chili for two main reasons:
- I love the taste and the texture they bring into this dish
- Mixing beans and meat is an economical way to cook!
Controversial, no doubt! But if you really can’t stomach beans in your chili, you are more than welcome to leave them out.
The actual beans you choose can vary widely, but I tend to reach for a can of dark red kidney beans.
How to make it
Making chili is very similar to any stew. Cooking it slowly at low heat is key to developing deep flavours.
I always start by browning the ground beef. Make sure your beef is truly browning and not simply steaming. For that you need 1 tablespoon of hot oil and a very hot pot. I love using my This is an affiliate link.Dutch Oven for it.
Add your beef and let it sear undisturbed for good five minutes, then start breaking it up with a spoon. Once the the beef is browned, move it to one side of a pan, lower the heat and add the onions.
Sauté them well until they are soft and translucent, which takes no less than 7-10 minutes, stirring once in a while. Once again this step ensures flavour, so don’t rush the process here. Then quickly stir in crushed garlic.
After that feel free to simply add rest the ingredients, stir and simmer for 1 hour. Your work here is done.
How to thicken chili
I recommend cooking chili covered for about 40 minutes but it’s important to uncover it and cook for 20-30 minutes longer to allow some of the liquid to boil out for the chili to thicken.
If your chili still looks a bit watery at the end of the cooking time, take a potato masher to the pot and crush some of the beans with it. This will thicken your chili without using corn starch.
Recipe tips and notes
- Surprised to find chocolate in a chili recipe? It’s actually a fantastic way to enrich the flavours of the chili. Just a square of dark chocolate will mellow out the acidity of the tomatoes and add depth and richness to the chili. Unsweetened cocoa powder or semi-sweet chocolate will also do the job. Consider it your secret ingredient!
- A little heat may be the preference for some, and there are a few ways it could be added. A finely sliced chilli pepper can be added along with the onions. Or, if you prefer to add spice to an individual bowl, go for red pepper flakes or chili powder.
- I used beef with just 5% fat to make this a leaner chili. This is just a personal preference to feel free to use the beef you like most.
- The best way to make chili is to avoid rushing it. Giving the chili time to simmer over low heat is how the various flavours and spices get the chance to meld and come to life.
- Test the flavour of your chili before serving and add more salt if it seems lacking.
Serving suggestions
Once again this is a matter of preference. A bowl of chili on its own is a much loved meal, but serving it over a starch of some sort is a great way to make it go further.
Eating chili with cornbread is an absolute classic. I rarely have cornbread around but like eating mine with a slice of homemade no-knead farmhouse bread or my easy flatbread. My kids love their chili over rice or french fries the next day.
To really finish it off, be sure to sprinkle with shredded cheddar cheese and chopped green onions!
Topping your baked potato or a jacket potato is another classic and is very delicious indeed. It is undoubtedly tastier when served topped with grated cheese, a dollop of sour cream or yogurt, sliced onions and chopped cilantro.
Storage and leftovers
There are not a lot of dishes that work as leftovers as well as chili. In fact, there are some who insist that chili should only be eaten a day after it has been made to give the flavours more time to meld!
This is a recipe where it makes sense make a big batch to have some for later. It stores well and making more doesn’t really add to the total time it takes to cook.
This chili recipe will keep for 4-5 days in a refrigerator and in an This is an affiliate link.airtight container. Frozen chili can be kept in a freezer for 2-3 months. It can be a good idea to freeze in individual portions so you can pull out what you need – these This is an affiliate link.freezer molds from Souper Cubes are my choice!
The best way to warm it up is in a This is an affiliate link.saucepan over medium-high heat, stirring regularly so it heats evenly. Add a bit more water if you feel it is needed and let it come to a boil. That said, a microwave will work pretty well too!
Crowd Pleasing Chili Recipe
Equipment
- This is an affiliate link.Dutch oven
Ingredients
- 1 tbsp vegetable oil
- 750g / 1½ lbs ground beef I use 5% fat
- 1 onion medium
- 3 cloves garlic, pressed
- 2 tbsp cumin
- 1 tsp chilli powder
- 2 tsp ground coriander
- 1 tsp oregano
- 1 tsp This is an affiliate link.smoked paprika
- 1 tsp This is an affiliate link.chipotle paste or minced chipotle peppers
- 2 This is an affiliate link.bay leaves
- salt to taste
- 2X400g / 28oz canned chopped tomatoes + water from 1 can
- 2X400g / 28oz canned kidney beans, drained or any beans you like
- 10g / ½ oz dark chocolate 1 square, optional
Instructions
- In a large pot heat the oil and add the ground beef, cook until no longer pink while breaking it up with a spoon. Free some space in the pot by moving the beef to one side and add the chopped onions, sauté over medium heat for 7-10 minutes. Don't forget to stir once in a while, add the crushed garlic and cook for 30 seconds. Add a pinch of salt and the spices including the chipotle paste and the bay leaves.
- Add the canned chopped tomatoes, fill one of the empty cans with water and pour it in as well. Add the beans, bring to a boil and lower the heat, then add the chocolate and let it melt, stir and simmer for 40 minutes covered with a lid. Then uncover and cook for 20-30 minutes longer. Taste and add salt to taste if needed.
