Virginia Chili
A hearty Virginia-style chili featuring ground beef, beans, tomatoes, and spices, with a hint of chocolate for depth—perfect for gatherings and comfort food lovers.
Ingredients
- 1 lb. ground beef ⓘ
- 1 medium pepper, chopped
- 1 1/2 Tbsp. chili powder ⓘ
- 1 1/2 tsp. cumin ⓘ
- 2 (No. 2) cans tomatoes ⓘ
- 2 (No. 2) cans red kidney beans or pinto beans ⓘ
- 1/2 oz. semi-sweet chocolate ⓘ
- 1 (4 oz.) can tomato paste ⓘ
- 1 can condensed beef consomme ⓘ
- 1 large onion, chopped ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
- 1/4 tsp. allspice ⓘ
Instructions
- Brown the ground beef in a skillet.
- Add chopped onion and green pepper, cooking until the onion is transparent.
- Add chili powder, cumin, allspice, and black pepper; mix well.
- Remove from heat.
- Put the remaining ingredients in a large pan and bring to a boil.
- Add the meat mixture; reduce heat and simmer about 3 hours, stirring often.
- Remove bay leaf and serve with corn bread or muffins, grated cheese, or small cheese crackers.
Tips & Substitutions
For a richer flavor, consider adding a dash of Worcestershire sauce or a splash of beer while simmering. If you prefer a vegetarian option, substitute the ground beef with lentils or textured vegetable protein. Adjust the spices to your heat preference; add more chili powder for extra kick. This Virginia Chili can be customized with added vegetables like corn or zucchini for extra nutrition.
Serving Suggestions
Serve the Virginia Chili hot, garnished with shredded cheese and fresh cilantro for added flavor. It pairs beautifully with cornbread or muffins, making it a great Friday night meal. For a complete spread, consider serving with a side of tortilla chips or a fresh garden salad. This dish also complements well with a side of pickled jalapeños for those who enjoy some heat.
Storage & Reheating
Leftover Virginia Chili can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, place the cooled chili in freezer-safe containers and it will keep for about 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove over medium heat, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Virginia Chili contains roughly 509 calories, with 26g protein, 65g carbohydrates, and 24g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (65% of the Daily Value), and calcium (59% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 546mg per serving (24% 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?
Yes, you can easily adapt this recipe for a slow cooker. Brown the beef and sauté the onions and peppers first, then transfer everything to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours for a flavorful, hearty chili.
What can I substitute for the ground beef?
If you're looking for alternatives to ground beef, ground turkey or chicken work well and lower the fat content. For a vegetarian version, try black beans or lentils. Both options will still provide a hearty texture and absorb the delicious flavors of the spices.
How can I make this chili spicier?
To increase the heat level, you can add diced jalapeños or a teaspoon of cayenne pepper to the chili. Additionally, feel free to include hotter chili powders or sauces, like chipotle or habanero sauce, to suit your taste. Just be cautious and add a little at a time.
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).