Beef Chili
A hearty and flavorful beef chili featuring ground beef, beans, tomatoes, and spices, perfect for cozy gatherings and satisfying comfort food lovers.
Ingredients
- 1 lb. ground beef ⓘ
- 1 clove garlic, minced ⓘ
- 1 to 2 Tbsp. chili powder ⓘ
- 1 (1 lb.) can kidney beans or cooked pinto beans ⓘ
- 1 (1 lb.) can tomatoes ⓘ
- 1 onion, chopped ⓘ
- 1 (6 oz.) can tomato paste ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 1/3 Tbsp. oregano ⓘ
- 1/2 tsp. basil ⓘ
- 1/2 cup dry red wine ⓘ
- 1 green pepper, seeded and chopped (optional) ⓘ
- Tabasco to taste (optional) ⓘ
Instructions
- Cook ground beef with garlic, chopped onion, chopped green pepper (optional), and chili powder until beef is browned and vegetables are tender.
- Add kidney or pinto beans, canned tomatoes, tomato paste, tomato sauce, oregano, basil, and red wine to the beef mixture.
- Simmer the chili uncovered for 1 to 1 1/2 hours, stirring occasionally, until thickened and flavors meld.
- Serve hot, garnished with shredded cheese.
Tips & Substitutions
For a deeper flavor, consider browning the ground beef with the garlic and onion for a few extra minutes before adding the remaining ingredients. If you prefer a spicier chili, add more chili powder or diced jalapeños. Substituting ground turkey or chicken can lighten the dish, while keeping it flavorful. For a vegetarian version, use lentils or a variety of beans instead of beef. This recipe is reminiscent of Basic Chili.
Serving Suggestions
Serve the chili hot, topped with shredded cheese, sour cream, or fresh cilantro for added flavor. It pairs well with cornbread or tortilla chips for a crunchy side. Consider serving a light salad or coleslaw to balance the richness of the chili. This hearty dish is perfect for gatherings and can be accompanied by a refreshing beverage like iced tea or lemonade.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, or microwave in short intervals. If the chili thickens too much, add a splash of broth or water to loosen it up. You can also freeze it for up to 3 months, making it a convenient meal to have on hand.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Chili contains roughly 846 calories, with 49g protein, 117g carbohydrates, and 25g fat. It is an excellent source of dietary fiber (146% of the Daily Value), iron (104% of the Daily Value), and protein (98% of the Daily Value). Note that it is relatively high in sodium, at 899mg per serving (39% 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 different types of beans in this chili?
Absolutely! While kidney beans and pinto beans are traditional choices, you can use black beans, cannellini beans, or even chickpeas for a unique twist. Just make sure to drain and rinse canned beans before adding them to the chili to reduce sodium content.
How can I make this chili milder?
To make the chili milder, reduce the amount of chili powder and omit any optional spicy ingredients like Tabasco or jalapeños. Additionally, serving the chili with toppings like sour cream or avocado can help mellow the heat.
Is it necessary to use red wine in this recipe?
Red wine adds depth and richness to the chili, but it's not essential. If you prefer to omit it, you can substitute with beef broth or just use extra tomato sauce for moisture. The dish will still be flavorful without the wine.
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).