Red Top Chili
A hearty, flavorful chili with beef, tomatoes, beans, and spices, perfect for comfort food lovers and suitable for casual gatherings or family dinners.
Ingredients
Instructions
- Brown ground beef and chopped onion; season with salt, pepper, and garlic salt.
- Drain excess fat.
- Add tomato sauce, Ro-Tel, stewed tomatoes, chili seasoning, pinto beans, and chili with or without beans to the meat.
- Bring mixture to a boil.
- Cover and reduce heat to simmer for 2 to 3 hours, stirring occasionally.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a splash of hot sauce to the chili. If ground beef isn't available, ground turkey or chicken works well as a lean alternative. You can also swap the pinto beans for black beans or kidney beans based on your preference. To enhance flavor, allow the chili to sit overnight before serving, similar to other hearty beef recipes.
Serving Suggestions
Serve the Red Top Chili with cornbread or over a bed of rice for a hearty meal. Top with shredded cheese, sour cream, or diced green onions for added flavor. It also pairs beautifully with Chunky Beef-Fritters for a satisfying feast. Consider offering tortilla chips on the side for a crunchy contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stove over medium heat, stirring occasionally, or microwave in a covered dish until heated through. For longer storage, freeze in portions for up to 3 months, thawing overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Red Top Chili contains roughly 1561 calories, with 57g protein, 143g carbohydrates, and 86g fat. It is an excellent source of protein (114% of the Daily Value), iron (66% of the Daily Value), and vitamin C (57% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 2997mg per serving (130% 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 fresh tomatoes instead of canned ones?
Yes, you can substitute fresh tomatoes for canned. You'll need about 6-8 medium-sized tomatoes, peeled and diced. Just be mindful that fresh tomatoes may require longer cooking time to break down and blend into the chili.
How do I adjust the thickness of the chili?
To thicken the chili, let it simmer uncovered for a longer period, allowing the excess liquid to evaporate. If it's too thick, you can add a bit of broth or water to reach your desired consistency. Adjusting cooking time will help achieve the perfect thickness.
Is this chili recipe suitable for freezing?
Absolutely! This chili freezes well. Make sure to let it cool completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. When ready to eat, thaw in the fridge and reheat on the stove or microwave until hot.
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).