Hot Chile
A hearty, flavorful chili packed with ground beef, beans, and smoky spices, perfect for comforting family dinners or casual gatherings with a bold kick.
Ingredients
Instructions
- Brown the ground beef and chopped onion together in a skillet.
- Drain off all fat from the beef and onion mixture.
- Transfer the beef and onion mixture to a crock-pot.
- Add tomato paste, tomato juice, tomatoes, drained and washed soup beans, chile powder, red pepper, and salt to the crock-pot.
- Cook all day on low heat until flavors meld and chili is heated through.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of Worcestershire sauce or a sprinkle of cumin. You can substitute ground turkey or chicken for a leaner option. If you prefer a vegetarian version, use lentils or black beans instead of meat. Adjust the heat by varying the amount of red pepper or chile powder to suit your taste. This dish is perfect for meal prep, making it a great choice for busy weeks.
Serving Suggestions
Serve this hearty hot chile with crusty bread or over rice for a filling meal. Top with shredded cheese, sour cream, or diced avocado for added richness. It pairs beautifully with Tortilla Turnovers or can be used as a filling for tacos. For a complete meal, consider serving a side salad or cornbread to complement the flavors of the chili.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze portions for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stove over low heat, stirring occasionally, or microwave until heated through. Adding a splash of tomato juice during reheating can help retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Chile contains roughly 420 calories, with 9g protein, 59g carbohydrates, and 18g fat. It is an excellent source of vitamin C (230% of the Daily Value), dietary fiber (27% of the Daily Value), and vitamin A (27% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 867mg per serving (38% 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 fresh ones?
Yes, canned tomatoes work perfectly in this recipe. Use about 2 cans of diced tomatoes, or a large can of crushed tomatoes for a thicker consistency. Just drain some of the liquid if you prefer a thicker chili. This substitution saves time and still delivers great flavor.
How can I adjust the spiciness of the chili?
To control the heat level, start with less chile powder and red pepper, then taste and adjust as needed. You can also add sugar to balance the heat if it’s too spicy. For milder flavors, consider using mild chile powder or omitting the red pepper altogether.
Is it possible to make this chili in advance?
Absolutely! In fact, making it a day ahead allows the flavors to meld beautifully. Simply prepare the chili, let it cool, and store it in the refrigerator. Reheat before serving. This method is ideal for gatherings, as it saves time on the day you plan to serve it.
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).