My Sig Chili
A hearty, flavorful chili featuring beef, tomatoes, and spices, topped with cheese and Fritos, perfect for casual gatherings or comforting weeknight dinners.
Ingredients
- 2 Tbsp. olive oil ⓘ
- 2 lb. beef chuck, cubed ⓘ
- 1 onion, chopped fine ⓘ
- 1 green pepper, chopped ⓘ
- 3 cloves garlic, crushed ⓘ
- 1 (28 oz.) can crushed tomatoes ⓘ
- 1/2 Tbsp. chili powder ⓘ
- 1/2 Tbsp. basil ⓘ
- 1/2 Tbsp. ground cumin ⓘ
- 1/2 tsp. oregano ⓘ
- 1/4 tsp. crushed red pepper ⓘ
- 1 (16 oz.) can red kidney beans, drained ⓘ
- shredded cheese ⓘ
- Fritos ⓘ
Instructions
- Brown the beef quickly in olive oil.
- Transfer the browned meat to a bowl.
- Saute onion, green pepper, and garlic in the same pan.
- Stir in the beef, crushed tomatoes, chili powder, basil, cumin, oregano, and crushed red pepper.
- Heat to boiling, stirring occasionally.
- Reduce heat, cover, add 1/4 cup water, and cook for 2 hours, stirring occasionally.
- Uncover and cook for an additional 45 minutes.
- Stir in the drained red kidney beans and heat for about 5 minutes.
- Serve in bowls, sprinkle with shredded cheese, and top with Fritos.
Tips & Substitutions
For a spicier kick, increase the crushed red pepper or add a diced jalapeño. If you prefer a milder flavor, you can reduce the chili powder. Substitute ground turkey or chicken for a lighter option. Adding a splash of beer or a teaspoon of cocoa powder can deepen the flavor. This dish is reminiscent of Anchor Steam Chili, giving it a unique twist.
Serving Suggestions
Serve the chili in bowls, topped with shredded cheese and a generous handful of Fritos for crunch. It pairs well with cornbread or a simple side salad for a complete meal. For an extra touch, consider serving with a dollop of sour cream or guacamole. This hearty dish is perfect for game day or family gatherings.
Storage & Reheating
Store any leftover chili in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it on the stovetop over medium heat, stirring occasionally, or microwave in a covered dish in short intervals, stirring until hot. Freezing is also an option; it can last up to 3 months in the freezer.
Nutrition & Diet Analysis (per serving)
Each serving of My Sig Chili contains roughly 1003 calories, with 80g protein, 50g carbohydrates, and 55g fat. It is an excellent source of vitamin C (294% of the Daily Value), protein (160% of the Daily Value), and iron (157% of the Daily Value). Note that it is relatively high in sodium, at 768mg 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?
Absolutely! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to meld beautifully, making it even more delicious.
What type of beans can I use instead of kidney beans?
You can substitute kidney beans with black beans, pinto beans, or even chickpeas if you prefer. Each type will add its own unique flavor and texture to the chili, so feel free to experiment based on your preference.
How can I thicken my chili if it’s too watery?
If your chili is too watery, you can thicken it by simmering it uncovered for a bit longer to evaporate some of the liquid. Alternatively, you can mix a tablespoon of cornstarch with a little cold water to create a slurry, then stir it into the chili and heat until thickened.
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).