Aunt Pina'S Chili
A hearty and flavorful chili with ground beef, tomato sauce, and beans, perfect for a comforting meal that pairs well with rice and Italian bread, suitable for casual gatherings.
Ingredients
Instructions
- Place the olive oil in a saucepan and brown the ground beef.
- Add chopped onion, crushed red pepper, garlic powder, and salt to the pan.
- Cover the pan with a lid and allow it to simmer for 20 minutes.
- Pour in the can of tomato sauce, water, parsley, basil, and kidney beans.
- Let the chili simmer for another 15 minutes.
- Serve the chili over a bowl of rice and with a loaf of Italian bread.
Tips & Substitutions
For a richer flavor, consider adding a dash of Worcestershire sauce or a tablespoon of chili powder. If you prefer a spicy kick, you can increase the amount of crushed red pepper or add diced jalapeños. For a healthier version, substitute ground turkey or chicken for the beef. This chili can also be made vegetarian by omitting the meat and adding more beans or vegetables.
Serving Suggestions
Serve the chili over a bowl of rice for a hearty meal, and pair it with a loaf of Italian bread for dipping. It also goes well with a simple green salad or cornbread on the side. For a fun twist, top with shredded cheese or sour cream. This dish complements American recipes perfectly, making it a great addition to any potluck.
Storage & Reheating
Store any leftover chili in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a saucepan over medium heat, stirring occasionally until warmed through. You can also microwave it in a bowl, covering it loosely to prevent splatters, for about 2-3 minutes, stirring halfway.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Pina'S Chili contains roughly 1165 calories, with 8g protein, 25g carbohydrates, and 119g fat. It is an excellent source of vitamin C (186% of the Daily Value), iron (61% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1912mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried beans?
Yes, using canned kidney beans is convenient and saves time. Just rinse and drain them before adding to the chili. Canned beans are already cooked, so you can add them towards the end of the cooking time to warm them through.
How can I make this chili spicier?
To increase the heat, add more crushed red pepper or include fresh diced jalapeños or serrano peppers. You can also stir in hot sauce to taste at the end of cooking for an extra kick.
Can I freeze the chili for later?
Absolutely! Allow the chili to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm it on the stovetop or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).