My Chili Recipe
A hearty chili packed with ground beef, beans, and flavorful spices, perfect for cozy gatherings or weeknight dinners with a spicy kick and savory taste.
Ingredients
Instructions
- Melt the fat in the bottom of a heavy skillet or saucepan.
- Add diced onion, green pepper, celery, and garlic.
- Cook until partially tender, stirring frequently.
- Add ground beef; fry, uncovered, until lightly browned. Drain excess fat if desired.
- Add canned tomatoes and chili powder.
- Add salt and sugar.
- Stir in Worcestershire sauce and Tabasco to taste.
- Cover, bring to a boil, then reduce heat and simmer about 1 hour until thickened.
Tips & Substitutions
For a richer flavor, consider using a mix of ground beef and ground pork. If you prefer a vegetarian version, substitute the meat with lentils or mushrooms. Adjust the chili powder based on your heat preference, and feel free to add extra spices like cumin or paprika. For a thicker chili, add more kidney beans or let it simmer longer.
Serving Suggestions
Serve this chili with a side of cornbread or over a bed of rice for a hearty meal. Top with shredded cheese, sour cream, or chopped green onions for added flavor. It pairs beautifully with Oven Barbecue Round Steak for a filling dinner or can be enjoyed with tortilla chips for a casual gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally, or microwave in individual portions until heated through. Chili also freezes well for up to 3 months; thaw in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of My Chili Recipe contains roughly 562 calories, with 9g protein, 56g carbohydrates, and 37g fat. It is an excellent source of vitamin C (151% of the Daily Value), dietary fiber (43% of the Daily Value), and vitamin A (36% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1751mg per serving (76% 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?
Absolutely! While red kidney beans are traditional, you can also use black beans, pinto beans, or even chickpeas for a unique twist. Just ensure they are cooked or canned for the best texture in your chili.
How can I make this chili spicier?
To increase the heat, add diced jalapeños or a few dashes of hot sauce along with the Worcestershire sauce. You can also experiment with different types of chili powder, like cayenne or chipotle, to enhance the spice level to your liking.
Is it necessary to drain the fat from the ground beef?
Draining excess fat is optional and depends on your dietary preferences. If you prefer a leaner chili, feel free to drain it after browning the beef. However, retaining some fat can add flavor and richness to the dish.
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).