Chunky Chili
Hearty chunky chili featuring tender beef, rich tomatoes, beans, and bold spices, perfect for comforting family dinners or casual gatherings with a flavorful kick.
Ingredients
- 1 1/2 lb. top round steak ⓘ
- 3 Tbsp. flour ⓘ
- 2 Tbsp. cooking oil ⓘ
- 1 small onion, chopped ⓘ
- 1 c. chopped celery ⓘ
- 1 clove garlic, minced ⓘ
- 2 Tbsp. water ⓘ
- 1 (28 oz.) can tomatoes, undrained ⓘ
- 1 (6 oz.) can tomato paste ⓘ
- 2 to 3 tsp. chili powder ⓘ
- 1 1/2 tsp. instant beef bouillon ⓘ
- 1/2 tsp. sugar ⓘ
- 1/2 tsp. cumin ⓘ
- 3 to 4 dashes red pepper
- 1 (16 oz.) can red kidney beans, undrained ⓘ
Instructions
- Cut the steak into 1/2-inch cubes.
- Coat the meat with flour.
- Heat oil in a 3-quart pyro-ceramic casserole over medium-high heat.
- Add the meat and brown on all sides.
- Add celery, onion, garlic, and water. Cover with the casserole lid.
- Microwave on High for 3 to 4 minutes or until vegetables are just about tender, stirring once.
- Add tomatoes (cut into pieces), tomato paste, chili powder, beef bouillon, sugar, cumin, and red pepper.
- Cover and microwave on High for 5 minutes.
- Stir and microwave on Low (30%) for 45 to 50 minutes or until the meat is tender, stirring once.
- Stir in the beans; cover.
- Microwave on High for 3 to 4 minutes or until heated through.
Tips & Substitutions
For a thicker chili, consider adding more tomato paste or a tablespoon of cornmeal. You can substitute the top round steak with ground beef or turkey for a quicker option. If you prefer more heat, increase the chili powder or add fresh jalapeños. This dish is versatile; feel free to include other vegetables like bell peppers or corn for added texture and flavor.
Serving Suggestions
Serve this chunky chili with cornbread or over rice for a hearty meal. It's also delicious topped with shredded cheese, sour cream, or chopped green onions. For a fun twist, pair it with Cream Cheese And Beef Spread on crackers as an appetizer. Enjoy alongside a fresh salad or tortilla chips for a complete dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave on high for 2-3 minutes, stirring halfway through to ensure even heating. For longer storage, you can freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chunky Chili contains roughly 904 calories, with 27g protein, 94g carbohydrates, and 55g fat. It is an excellent source of iron (222% of the Daily Value), calcium (67% of the Daily Value), and dietary fiber (66% of the Daily Value). Note that it is relatively high in sodium, at 676mg per serving (29% 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 ahead of time?
Yes, this chili can be made ahead of time and actually tastes better the next day as the flavors meld. Simply follow the recipe, let it cool, and store it in the refrigerator. Reheat before serving for the best taste.
What can I substitute for the kidney beans?
You can substitute kidney beans with black beans, pinto beans, or even chickpeas depending on your preference. Each type will add a different texture and flavor to the chili, so feel free to experiment with what you have on hand.
How can I make this chili spicier?
To enhance the spice level, increase the amount of chili powder or add diced jalapeños or serrano peppers. You can also include a dash of hot sauce or cayenne pepper for an extra kick. Adjust the spices gradually to reach your desired heat level.
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).