Jenny'S Chili
A hearty, flavorful chili featuring ground steak, tomatoes, beans, and spices, perfect for comforting gatherings and satisfying a crowd with bold, smoky flavors.
Ingredients
- 3 garlic cloves, minced ⓘ
- 2 Tbsp vegetable oil ⓘ
- 2 to 2 1/2 lb ground round steak ⓘ
- 3 large onions ⓘ
- 2 large green peppers ⓘ
- 6 cups tomatoes ⓘ
- 1 or 2 cans pinto beans, drained ⓘ
- 6 oz tomato paste ⓘ
- 2 or 3 Tbsp chili powder ⓘ
- 2 dashes cayenne pepper ⓘ
- 2 whole cloves ⓘ
- 1 bay leaf ⓘ
- salt and pepper to taste ⓘ
- rice (optional) ⓘ
Instructions
- Cook garlic in vegetable oil until golden.
- Crumble ground round into pieces and cook for 10 minutes, breaking it up to brown evenly.
- Pour off some oil and drippings into another skillet and cook sliced onions and green pepper until tender.
- Add cooked onions and peppers to the ground round.
- Stir in tomatoes, pinto beans, tomato paste, chili powder, cayenne pepper, cloves, bay leaf, salt, and pepper.
- Cover and cook over low heat for one hour.
- If too dry, add additional tomatoes.
- If too much liquid, uncover and simmer longer.
- Serve over rice if desired.
Tips & Substitutions
For a richer flavor, consider using beef broth instead of water when simmering the chili. You can also substitute ground turkey or chicken for a leaner option. Adjust the chili powder to your heat preference, and for a smoky flavor, add a dash of smoked paprika. To enhance the texture, consider adding diced carrots or celery along with the onions and peppers.
Serving Suggestions
Serve this hearty chili over a bed of cooked rice for a filling meal. It pairs beautifully with cornbread or a simple green salad for a refreshing contrast. For extra flavor, top with shredded cheese, sour cream, or fresh cilantro. This dish also makes a great filling for tacos or burritos; browse more beef recipes for ideas.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop over low heat, adding a splash of water or broth if needed to restore moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Jenny'S Chili contains roughly 527 calories, with 20g protein, 89g carbohydrates, and 20g fat. It is an excellent source of vitamin C (125% of the Daily Value), vitamin A (114% of the Daily Value), and iron (105% of the Daily Value). Note that it is relatively high in sodium, at 929mg per serving (40% 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 different beans in this chili?
You can use black beans, kidney beans, or even chickpeas if you prefer. Just make sure to drain and rinse canned beans before adding them to the chili to reduce sodium content.
How can I make this chili vegetarian?
Replace the ground beef with a combination of lentils, mushrooms, and extra vegetables like zucchini or carrots. Use vegetable broth instead of beef broth, ensuring your beans are canned without meat additives.
What can I do if my chili is too spicy?
You can balance the heat by adding a bit of sugar or honey to mellow the flavors. Adding more tomatoes or beans can also dilute the spice level. Serve with a side of sour cream or yogurt to help cool the heat.
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).