Chili With Potatoes
A hearty chili with potatoes, combining savory ground meat, vegetables, and spices, perfect for comforting family dinners or casual gatherings with toppings like cheese and crackers.
Ingredients
- 2 lb ground meat ⓘ
- 1 clove garlic, chopped ⓘ
- 1 cup chopped onion ⓘ
- 1 1/2 cups chopped celery ⓘ
- 1/4 cup chopped bell pepper ⓘ
- 2 tablespoons chopped parsley ⓘ
- 4 large potatoes, peeled and cubed ⓘ
- 1 1/2 cups tomato sauce ⓘ
- 1 bay leaf ⓘ
- 1 1/2 tablespoons chili powder ⓘ
- 1 tablespoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 3 cups water or beef stock ⓘ
Instructions
- Heat a heavy 4-quart pot.
- Add ground meat to the pot and cook until it begins to brown on the bottom.
- Add chopped garlic, onion, celery, and bell pepper to the meat.
- Stir with the meat until well sauteed.
- Add tomato sauce, bay leaf, and stir until boiling.
- Add chili powder, salt, pepper, and 3 cups of water or beef stock.
- Bring to a boil, then simmer for about 30 minutes.
- Add peeled and cubed potatoes and chopped parsley.
- Cook for 30 more minutes until potatoes are tender.
- Adjust seasoning and water to taste.
- Serve hot with slices of Cheddar cheese, crackers, and homemade bread.
Tips & Substitutions
For a richer flavor, consider using a mixture of ground beef and ground pork. If you want a spicier kick, add diced jalapeños or a dash of hot sauce. For a vegetarian version, substitute the ground meat with lentils or beans. You can also use sweet potatoes for a different twist. Adjust the chili powder to suit your heat preference.
Serving Suggestions
Serve this chili hot, garnished with fresh parsley and slices of Cheddar cheese on top. It pairs beautifully with homemade bread or crackers for dipping. For a complete meal, consider a side of Refrigerator Cucumbers for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stove over medium heat, adding a splash of water or beef stock to prevent drying out. Alternatively, you can microwave individual portions for quick meals.
Nutrition & Diet Analysis (per serving)
Each serving of Chili With Potatoes contains roughly 878 calories, with 19g protein, 129g carbohydrates, and 35g fat. It is an excellent source of vitamin C (125% of the Daily Value), potassium (82% of the Daily Value), and dietary fiber (70% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1716mg per serving (75% 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 tomatoes instead of tomato sauce?
Yes, you can use canned diced or crushed tomatoes instead of tomato sauce. Just be sure to drain excess liquid if you want a thicker chili. Adjust the seasonings slightly, as canned tomatoes can be more acidic.
How can I make this recipe gluten-free?
To make this chili gluten-free, ensure that the chili powder and any other seasonings are certified gluten-free. Also, use beef stock that is gluten-free or prepare your own at home.
What can I add for extra nutrition?
You can add more vegetables like carrots, zucchini, or corn for additional nutrients. Beans, such as kidney or black beans, are also a great addition for protein and fiber. This recipe is versatile, so feel free to mix in any veggies you have on hand!
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).