Description
Midwestern hearty homestyle chili recipe brings comfort and warmth to winter dinner tables. Robust beef, rich spices, and smoky undertones create a satisfying meal you’ll savor with friends and family.
Ingredients
Scale
- 2 lbs (907 g) ground beef or turkey
- 2 cans (15 oz / 425 g) kidney beans, drained and rinsed
- 2 cans (15 oz / 425 g) diced tomatoes
- 1 can (15 oz / 425 g) tomato sauce
- 1 can (6 oz / 170 g) tomato paste
- 15 oz (443 ml) water
- 2 small green peppers, about 2 cups (473 ml) diced
- 1 small yellow onion, about 1.5 cups (355 ml) diced
- 3 tbsps chili powder
- 3 tbsps cumin
- 2 tbsps garlic powder
- 2 tbsps onion powder
- 1 tbsp paprika
- 1 tsp chipotle powder
- 1 tsp white pepper
- 0.5 tbsp salt
- 0.5 tsp cayenne pepper
- 0.5 tsp baking soda (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a Dutch oven and caramelize bell peppers and yellow onions until soft and golden, releasing their sweet undertones and creating a flavor foundation.
- Spice Awakening: Sprinkle cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper into the vegetable mixture. Toast spices briefly to amplify their aromatic complexity and deepen the chili’s flavor profile.
- Meat Integration: Introduce ground beef or turkey, breaking it into delicate crumbles. Cook until nearly browned, maintaining a subtle hint of pink to preserve succulence and prevent meat from becoming tough.
- Liquid Fusion: Stream in tomato sauce, fire-roasted diced tomatoes, water, and tomato paste. Integrate ingredients thoroughly, creating a robust, harmonious base that will develop rich depth during simmering.
- Simmering and Melding: Reduce heat and allow the chili to gently simmer for 25-30 minutes. Periodically stir to prevent scorching and ensure even flavor distribution, allowing ingredients to meld and intensify.
- Final Touch and Serving: Fold in kidney beans and a pinch of baking soda to tenderize and balance acidity. Once the chili reaches a luxurious, thick consistency, remove from heat and let rest briefly. Serve piping hot, optionally garnished with shredded cheese, sour cream, or fresh cilantro.
Notes
- Spice Toasting Technique: Briefly heating spices releases deeper, more complex flavors and prevents a raw, harsh taste that can occur if spices are added without initial warming.
- Meat Moisture Maintenance: Cook ground meat until slightly pink in the center to preserve tenderness and prevent dry, tough texture; this technique ensures juicier protein.
- Bean Tenderizing Trick: Adding a pinch of baking soda helps soften kidney beans faster and reduces their natural acidity, creating a smoother, more pleasant chili consistency.
- Resting Period Importance: Allowing chili to rest for 5 minutes after cooking helps flavors meld together and creates a more cohesive, rich taste profile, enhancing overall dish quality.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 390
- Sugar: 6 g
- Sodium: 690 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 27 g
- Cholesterol: 80 mg