My Own Chili
A hearty, flavorful chili featuring kidney beans, ground beef, and spices, perfect for comforting meals and adaptable for spice preferences and serving sizes.
Ingredients
Instructions
- Crumble raw ground beef into a large pan.
- Add home canned tomato juice, chili powder, black pepper, sugar, and kidney beans to the pan.
- Simmer until the meat is cooked through.
- Add 1/2 teaspoon baking soda and stir until foaming stops.
- Add 1/2 cup dry cracked wheat.
- Simmer the chili until flavors meld and wheat is cooked.
Tips & Substitutions
For a richer flavor, consider browning the ground beef with diced garlic and bell peppers. If you prefer a vegetarian option, substitute the beef with textured vegetable protein or lentils. You can adjust the spice level by increasing or decreasing the chili powder. Using home canned tomato juice enhances the taste, but store-bought works fine too. This chili can be made ahead of time for even better flavor development.
Serving Suggestions
Serve this chili with a dollop of sour cream, shredded cheese, and chopped green onions on top for added flavor. It pairs beautifully with cornbread or tortilla chips for a complete meal. Consider serving alongside a fresh salad or as a filling in tacos for a delicious twist. This chili is a great option for game day or a cozy family dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm the chili on the stove over medium heat, stirring occasionally, until heated through. If the chili thickens too much during storage, add a splash of water or broth while reheating to reach the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of My Own Chili contains roughly 22 calories, with 1g protein, 4g carbohydrates, and 1g fat.
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 freeze this chili for later?
Yes, this chili freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm on the stove or in the microwave until heated through.
What can I use instead of kidney beans?
If you don't have kidney beans, you can substitute them with black beans, pinto beans, or even chickpeas for a different texture. Each option will provide a unique flavor profile but will still complement the chili well. Just make sure to rinse canned beans to reduce sodium content before adding them to the dish.
Is there a way to make this chili spicier?
Absolutely! To add more heat, consider incorporating diced jalapeños or a few dashes of hot sauce during cooking. You can also increase the amount of chili powder or add red pepper flakes. For an extra kick, try serving with a spicy salsa on the side or topping with sliced fresh chilies.
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).