"My" Chili
My Chili offers a hearty, flavorful experience with tender stew beef, rich tomatoes, kidney beans, and a blend of spices. Perfect for cozy gatherings or weeknight dinners, it combines bold flavors with comforting textures, appealing to chili lovers and those seeking a satisfying, home-cooked meal.
Ingredients
Instructions
- Cut or chop stew beef into 1/4-inch cubes.
- Mix the beef with chopped onion and green pepper.
- Add garlic and olive oil; brown in a skillet.
- Add all ingredients except kidney beans into a slow cooker and simmer for 4 hours.
- Add kidney beans and simmer for an additional 2 hours.
- Serve hot.
Tips & Substitutions
For a deeper flavor, sear the beef before adding it to the slow cooker. You can substitute ground beef for the stew beef if you prefer a different texture, but adjust the cooking time accordingly. If you like it spicier, add jalapeños or cayenne pepper. This chili also works well with black beans instead of kidney beans. For a quicker meal, try the Speedy Beef Casserole For One.
Serving Suggestions
Serve this chili hot, garnished with shredded cheese, sour cream, or chopped green onions. It pairs beautifully with cornbread or over rice for a heartier meal. For a fun twist, consider serving it in a Bread Bowl With Dip. Enjoy it with tortilla chips or alongside a fresh salad for a complete dinner.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To freeze, transfer it to freezer-safe containers and it will last for 3 months. To reheat, thaw overnight in the fridge and then warm on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave it, adding a splash of water if it’s too thick.
Nutrition & Diet Analysis (per serving)
Each serving of "My" Chili contains roughly 655 calories, with 59g protein, 59g carbohydrates, and 22g fat. It is an excellent source of protein (117% of the Daily Value), vitamin C (76% of the Daily Value), and iron (55% of the Daily Value). Note that it is relatively high in sodium, at 1714mg per serving (75% 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 spicy?
Yes, you can increase the heat by adding more chili powder or including diced jalapeños. If you want a more complex flavor, consider adding a dash of hot sauce or cayenne pepper. Adjust according to your personal preference, and remember that the heat can intensify as it simmers.
Can I use other types of beans?
Absolutely! While kidney beans are traditional, you can substitute black beans, pinto beans, or even chickpeas for a different flavor. Just make sure to drain and rinse canned beans before adding them to the chili to reduce sodium content.
How do I thicken my chili?
If you find your chili is too thin, you can thicken it by simmering it uncovered for the last 30 minutes to an hour, allowing some liquid to evaporate. Alternatively, you can mash a portion of the beans and stir them back in or add a cornstarch slurry to help achieve your desired consistency.
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).