Eileen'S Chili
A hearty, savory chili with robust flavors of cumin, chili powder, and tomatoes, perfect for cozy gatherings and satisfying cravings for spicy comfort food.
Ingredients
Instructions
- Brown the ground beef and chopped onions in a large pot.
- Mix the flour, chili powder, cumin seed, and salt together and add to the meat mixture.
- Chop the tomatoes and add them along with the water to the meat mixture.
- Heat the mixture for 15 to 20 minutes, covered.
- Reduce heat and simmer for at least 5 hours, stirring occasionally.
- About 30 minutes before serving, add the chili beans with chili gravy.
- Serve the chili with bowls of chopped onions and grated sharp Cheddar cheese on the side.
Tips & Substitutions
For a thicker chili, consider adding a can of tomato paste or mashing some of the beans after cooking. If you prefer milder flavors, reduce the chili powder or use a mild chili bean variety. You can also experiment with different beans or meats, such as turkey or chicken, to suit your taste. This recipe serves well as a base for many beef recipes, allowing for versatility.
Serving Suggestions
Serve your chili in bowls topped with chopped onions and grated sharp Cheddar cheese for a delicious finishing touch. Complement it with cornbread or tortilla chips for added crunch. This chili pairs wonderfully with a side of classic American recipes like coleslaw or a simple green salad, providing a nice contrast to the rich flavors.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To freeze, place the chili in freezer-safe containers, leaving space for expansion, and it will keep for up to 3 months. Reheat on the stove over low heat, stirring frequently, or in the microwave until heated through. Adding a splash of water can help restore consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Eileen'S Chili contains roughly 1042 calories, with 47g protein, 90g carbohydrates, and 65g fat. It is an excellent source of iron (222% of the Daily Value), protein (93% of the Daily Value), and calcium (88% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1764mg per serving (77% 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?
Absolutely! Brown the beef and onions first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the chili beans during the last 30 minutes of cooking to keep them intact and flavorful.
How can I make this recipe vegetarian?
You can substitute the ground beef with a plant-based meat alternative or use lentils for a hearty texture. Additionally, ensure the chili beans are vegetarian-friendly. Adjust seasoning to enhance flavors without the beef, possibly adding more spices for depth.
What kind of tomatoes should I use?
Canned diced tomatoes work well for this recipe, but you can also use crushed tomatoes for a smoother texture. If you prefer fresh tomatoes, about 4 cups of peeled and chopped tomatoes will work, just be sure to adjust the water content accordingly.
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).