Basic Chili
A hearty, flavorful chili with ground beef, tomatoes, beans, and spices, perfect for comforting gatherings and those craving a spicy, savory meal.
Ingredients
- 2 lb. lean ground beef ⓘ
- 2 garlic cloves, crushed ⓘ
- 1 tsp. oregano ⓘ
- 2 (15 oz.) cans tomatoes ⓘ
- 3 to 5 Tbsp. chili powder ⓘ
- 3 Tbsp. all-purpose flour ⓘ
- 1 (16 oz.) can kidney beans, drained ⓘ
- 1 cup chopped onions ⓘ
- 1 Tbsp. ground cumin ⓘ
- 1 Tbsp. salt ⓘ
- 1 (15 oz.) can tomato sauce ⓘ
- 3 Tbsp. water ⓘ
- cayenne pepper to taste ⓘ
Instructions
- In a 4 to 5-quart Dutch oven, brown the ground beef.
- Add chopped onions and crushed garlic; cook until onions are transparent.
- Add oregano, salt, canned tomatoes, tomato sauce, and chili powder.
- Simmer about 1 hour, stirring occasionally.
- Blend flour and water to create a slurry and add to the mixture. Stir well and cook for 20 minutes.
- Add drained kidney beans.
- Add cayenne pepper if hot chili is desired.
- Cook for an additional 10 minutes.
Tips & Substitutions
For a richer flavor, consider using a mix of ground beef and ground pork. If you're looking to lighten it up, ground turkey or chicken can be excellent substitutes. Adjust the chili powder according to your heat preference, and feel free to add some diced bell peppers or corn for extra texture and sweetness. Don't forget to taste and adjust the seasoning as needed.
Serving Suggestions
Serve your chili with cornbread or over rice for a hearty meal. Toppings like shredded cheese, sour cream, or chopped green onions can enhance the flavors. It also pairs beautifully with Skyline Chili for a unique twist. Consider serving a side salad or tortilla chips for added crunch.
Storage & Reheating
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in portions for up to 3 months. To reheat, thaw overnight in the fridge if frozen, and then warm in a pot over medium heat or in the microwave, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Basic Chili contains roughly 793 calories, with 46g protein, 122g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (189% of the Daily Value), iron (140% of the Daily Value), and vitamin A (109% of the Daily Value). Note that it is relatively high in sodium, at 592mg per serving (26% 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 make this chili in a slow cooker?
Yes, you can definitely adapt this recipe for a slow cooker. Brown the meat and sauté the onions and garlic first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to meld beautifully.
What can I add to make my chili thicker?
If you prefer a thicker chili, you can add more flour to the slurry or include additional beans. Another option is to reduce the liquid by simmering it longer before adding the beans. You can also mash some of the beans into the chili for added thickness.
Is it possible to make this chili vegetarian?
Absolutely! You can replace the ground beef with a combination of lentils, mushrooms, and diced vegetables like zucchini or bell peppers. Use vegetable broth instead of water, and ensure that your canned beans are vegetarian-friendly.
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).