There's nothing better on a cold winter day than sitting down to a bowl of hot and spicy chili. And although many of us have gotten used to making our chili in the slow cooker, there is something nice about a simmering pot of comforting chili on the stovetop. You also have a bit more control over the dish, giving it a stir once in a while and checking to see that the meat isn't sticking to the bottom of the pan, as well as tasting it to make sure the seasoning is just right. In addition, stovetop chili comes to the rescue when you haven't planned dinner hours in advance.
In this simple recipe for stovetop beef chili, the onion and ground beef are cooked together, creatinga tasty base for the dish. The beef absorbs some of the onion flavors, and the liquid from the onion helps keep the beef moist and tender. Garlic, tomatoes, taco sauce, and herbs and spices help round out this chili, while kidney beans add a nice texture.
This easy version is hearty and filling, and nourishing too. It is also economical as it stretches a pound of ground beef to feed six people. Add a crisp green salad and some warm cornbread or homemade cheese crackersfor a complete meal.
2 or 3(15-ounce) cansred kidney beans, rinsed and drained
Steps to Make It
Gather the ingredients.
In a heavy stockpot, sauté the ground beef with the onion andgarlic until the beef is no longer pink and the vegetables are tender, stirring frequently to break the meat into small pieces.
Sprinkle the flour over the beef mixture; cook,stirring, for 2 to 3 minutes.
Add the diced tomatoes, water or beef stock, tomato sauce, taco sauce, chili powder, ground cumin, dried oregano, and red kidney beans. Bring to a boil.
Reduce the heat to low, cover, and simmer for 15 to 20 minutes, stirring frequentlyuntil the flavors are blended and the chili is slightly thickened.
Serve immediately with your choice oftoppings. Enjoy.
Recipe Variations
If you like spicy food, add a can of diced green chiles or diced jalapeños along with the tomatoes. You can also include some cayenne pepper or crushed red pepper flakes.
If you are trying to cut down on red meat, use ground chicken or turkey, or even ground pork sausage in place of the ground beef.
Substitute canned black beans in place of the red kidney beans—or use a mixture of both.
For extra vegetables, add diced bell pepper, mushrooms, and corn.
Best Chili Toppings
Chili is ideal when served with a variety of toppings:
Make sure your spices and dried herbs are fresh and haven't lost their flavor. To give your chili a boost, make the chili powder from scratch instead of using jarred.
What other ways can I serve chili?
Chili doesn't need to only be eaten in a bowl—consider using chili as a filling for tacos, burritos, and enchiladas, or as an ingredient for loaded nachos. Set up a baked potato bar with a variety of toppings, including cheeses, sour cream or yogurt, chives, bacon, and, of course, chili. At your next barbecue, offer chili as a condiment for hot dogs or place a spoonful on a plate of crispy french fries. You can even turn your chili into a comforting casserole, topped with biscuit batter and baked until golden.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.
Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you're making it for a smaller group, the leftovers freeze well.
Raw meat and pot of chili are two things that just don't belong together. If the recipe includes any type of ground meat, bacon, chorizo, or cubes of beef, it should always be browned first. Try this: The first order of business before adding anything else to the pot is to brown any meat in your recipe.
Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.
The best chili meat is a combination of meats, often a mix of ground chuck, ground sirloin, brisket, diced tri-tip, and/or some bacon or sausage. Do your best to mix smaller pieces with larger pieces to stack textures and make it your own! Happy cooking!
Wendy's chili is made with a blend of beef and spices that create its unique flavor. The beef is slow-cooked and blended with a mix of chili spices, including chili pepper, cumin, garlic, and onion.
The Wendy's Chili recipe ingredients are simple at their core, but at Wendy's it's all about blending our signature beef with the perfect mix of hearty vegetables, chili beans and savory spices. The result is a taste that's both satisfying and sentimental, and it's the perfect comfort food anytime of the year.
The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.
How long should you simmer chili on the stove? The chili can cook on a high simmer with the lid off for 30-45 minutes, or up to 2 hours on a low simmer with the lid on. The longer that you simmer a chili, the more flavorful it will be, because it allows the spices and seasonings to develop further.
A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili. Yes, a quick chili is most welcome on weeknights, but it won't have quite the same results. A slow cooker works wonders, but if you're short on time, try a pressure cooker.
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
In a large pot over medium heat, heat the oil. Add the onions, garlic, and red pepper; cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high; cook, stirring with wooden spoon to break the meat into ¼-inch pieces, until the beef is browned, 10 to 12 minutes.
Change up the beans. Use black beans, pintos, or a combination of beans to give more flavor. Cook the chili! If you don't cook it long enough (or put in a pressure cooker to speed up the process), it won't taste quite right.
If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.
With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.
In a pot of chili, just a few strips of bacon add a smoky, meaty depth. And it's not just the bacon itself that adds flavor, it's the bacon fat, too. Before you start your recipe, cook 3 to 4 strips of thick-cut bacon until they're as crispy as you like.
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