Hot Chili(Not Too Hot, Just Good)
A hearty, mildly spicy chili loaded with lean meat, beans, and vegetables, perfect for satisfying cravings and sharing with friends on a cozy evening.
Ingredients
Instructions
- Brown the ground lean meat in a large pot.
- Stir in chopped onions and celery, and cook for a few minutes.
- Add the canned tomatoes to the pot.
- Stir in chili powder and garlic powder.
- Add the kidney beans to the mixture.
- Cover the pot and simmer for 1 hour.
Tips & Substitutions
For a richer flavor, consider adding a splash of Worcestershire sauce or a teaspoon of smoked paprika. You can substitute ground turkey or chicken for a leaner option. If you prefer more heat, add diced jalapeños or a dash of hot sauce. To make this dish vegetarian, replace the meat with lentils or another plant-based protein, making it a great option for those looking for vegan recipes.
Serving Suggestions
Serve this delicious chili with a side of warm, crusty bread, such as Karen'S Rolls Or Bread, for dipping. Top with shredded cheese, sour cream, or chopped green onions. It pairs beautifully with a fresh salad or cornbread for a complete meal. This dish is perfect for gatherings, so consider serving it alongside party appetizers for a crowd-pleasing spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the chili in a saucepan over medium heat, stirring occasionally until warmed through. You can also microwave individual portions for a quick meal. For longer storage, freeze in portions for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Chili(Not Too Hot, Just Good) contains roughly 824 calories, with 78g protein, 125g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (198% of the Daily Value), protein (155% of the Daily Value), and iron (146% of the Daily Value). Note that it is relatively high in sodium, at 749mg per serving (33% 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?
Yes, you can easily adapt this recipe for a slow cooker. Brown the meat and sauté the onions and celery first, then transfer everything to the slow cooker. Add remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours for a delicious, slow-simmered chili.
What can I serve with hot chili?
Hot chili pairs well with many sides. Consider serving it with cornbread, a simple green salad, or tortilla chips. For a heartier option, serve it over rice or with baked potatoes. Adding toppings like shredded cheese or fresh cilantro enhances the flavor and presentation.
How can I make this chili spicier?
To increase the heat level of your chili, add more chili powder or incorporate fresh or dried chilies, such as cayenne or crushed red pepper flakes. You can also include diced jalapeños or a few dashes of your favorite hot sauce to suit your taste.
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).