Chili with Meat
A Heartwarming Chili Recipe You’ll Crave
Chili with meat is an iconic dish that brings warmth and comfort on chilly days. Picture yourself nestled on the couch with a steaming bowl, the aroma of spices filling the air. This recipe is not just your ordinary chili; it’s packed with deep flavors and a hearty beef base, making it perfect for gatherings or a cozy family dinner. Whether you’re tackling a busy weeknight or a weekend feast, this chili has your back.
Reasons to Try It
Why should you whip up this chili at home? For starters, it’s a fantastic budget-friendly meal that can stretch into multiple servings, perfect for feeding a crowd or enjoying leftovers throughout the week. Additionally, this dish is wonderfully adaptable, allowing you to play with flavors and ingredients according to your taste preferences. The depth of flavor from the blend of spices elevates it from simple to spectacular.
“This chili is a game-changer! Perfectly spiced and extremely satisfying!” — A happy home cook
The Cooking Process Explained
Making chili with meat might seem intimidating, but it’s surprisingly straightforward. Start by prepping your ingredients. You’ll blend aromatic herbs and spices that create a flavor foundation, then move on to searing the meat for that rich, comforting taste. After letting it simmer, you’ll be rewarded with a robust and hearty dish. Here’s an overview of how it all comes together.
Gather These Items
To create this delicious chili, you’ll need the following ingredients:
- Spices:
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons oregano
- 2 teaspoons smoked paprika
- ¼ teaspoon cayenne pepper
- 1 pinch red pepper flakes
- Meat and Vegetables:
- 3 lbs. boneless beef chuck (cut into chunks)
- Salt and pepper (to taste)
- 1/3 cup flour
- 1 yellow onion (diced)
- 2 jalapeno peppers (diced)
- 1 green bell pepper (diced)
- 4 cloves garlic (minced)
- Liquids:
- 3 tablespoons olive oil (plus more as needed)
- 12 oz. beer
- 4 cups beef broth
- Others:
- 2 tablespoons butter
- 2 tablespoons light brown sugar
- 3 tablespoons tomato paste
- 2 tablespoons masa harina (optional)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 28 oz. crushed tomatoes
- 10 oz. diced tomatoes with green chilies (undrained)
- 2 bay leaves
- 16 oz. kidney beans (drained)
Feel free to substitute ground beef or turkey for the chuck if you prefer a leaner option.
Step-by-Step Instructions
- Prepare the Spices: In a small bowl, mix together the chili powder, cumin, oregano, smoked paprika, cayenne pepper, and red pepper flakes. Set this seasoning blend aside.
- Season the Meat: Pat the beef chunks dry with paper towels. Season with salt, pepper, and 2 teaspoons of your spice mix. Sprinkle flour over the meat and toss to coat evenly.
- Sear the Meat: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches for about 1 to 1.5 minutes on each side until browned. Remove the meat and set it aside.
- Deglaze the Pot: Pour the beer into the pot, scraping the bottom with a spatula to lift any brown bits. Let it reduce by half.
- Sauté Vegetables: Add butter, onion, and peppers to the pot. Cook for about 5 minutes until they start to soften.
- Stir in Remaining Ingredients: Add the remaining spices, minced garlic, brown sugar, tomato paste, masa harina, Worcestershire sauce, and hot sauce. Cook for 1-2 minutes until fragrant.
- Combine and Simmer: Stir in the diced tomatoes, crushed tomatoes, beef broth, and bay leaves. Bring to a boil, then reduce the heat to low, returning the seared meat to the pot.
- Long Simmer: Allow the chili to simmer gently uncovered for 3 to 3.5 hours, stirring occasionally to prevent sticking.
- Add Beans: Finally, stir in the drained kidney beans, warming through for 10-15 minutes. Adjust seasoning to your taste by removing bay leaves before serving.
How to Plate and Pair
This chili can be enjoyed in various ways. Serve it hot in a bowl, topped with a dollop of sour cream, a sprinkle of shredded cheese, and fresh cilantro for a colorful presentation. For sides, consider crunchy tortilla chips or cornbread to complement the chili’s rich flavors. For a more festive touch, you might even create a chili bar with various toppings like jalapeños, avocado, or diced onions.
Keeping Leftovers Fresh
Leftover chili can be a blessing, as the flavors deepen over time. To store, let it cool to room temperature. Then, place it in an airtight container and refrigerate for up to 5 days. For long-term storage, freeze individual portions in freezer-safe bags or containers for up to 3 months. Remember to properly label and date your containers to stay organized.
Pro Chef Tips
- Let it Rest: If possible, allow your chili to sit for a few hours or overnight; the flavors meld beautifully with time.
- Adjust Spice Levels: If you’re sensitive to heat, omit the cayenne or reduce the jalapeños. You can always add hot sauce later to taste.
- Beef Chuck Alternatives: For a different twist, use ground meat, shredded chicken, or even plant-based protein like lentils for an equally delicious result.
Creative Twists
Explore different variations of this chili to keep things exciting! Add a dash of smoked chipotle for a deeper smoky flavor, or swap kidney beans for black beans for a different texture. You could also try adding diced sweet potatoes or corn for a slightly sweet contrast.
Common Questions
-
What is the prep time for this chili?
- Expect about 20-30 minutes for prep work, with a cooking time of around 3 to 3.5 hours.
-
Can I use other types of beans?
- Absolutely! Feel free to experiment with pinto beans, black beans, or even chickpeas for a unique twist.
-
Is it safe to refreeze leftover chili?
- If you’ve thawed and heated the chili completely, it’s safe to refreeze any leftovers you may have!
By following this recipe, your homemade chili with meat will become a favorite in your household, perfect for any occasion or simply satisfying on a quiet evening. So gather your ingredients, and let’s get cooking!
Heartwarming Chili
Ingredients
Method
- In a small bowl, mix together the chili powder, cumin, oregano, smoked paprika, cayenne pepper, and red pepper flakes. Set this seasoning blend aside.
- Pat the beef chunks dry with paper towels, then season with salt, pepper, and 2 teaspoons of your spice mix. Sprinkle flour over the meat and toss to coat evenly.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches for about 1 to 1.5 minutes on each side until browned. Remove the meat and set it aside.
- Pour the beer into the pot, scraping the bottom with a spatula to lift any brown bits. Let it reduce by half.
- Add butter, onion, and peppers to the pot. Cook for about 5 minutes until they start to soften.
- Add the remaining spices, minced garlic, brown sugar, tomato paste, masa harina, Worcestershire sauce, and hot sauce. Cook for 1-2 minutes until fragrant.
- Stir in the diced tomatoes, crushed tomatoes, beef broth, and bay leaves. Bring to a boil, then reduce the heat to low, returning the seared meat to the pot.
- Allow the chili to simmer gently uncovered for 3 to 3.5 hours, stirring occasionally to prevent sticking.
- Finally, stir in the drained kidney beans, warming through for 10-15 minutes and adjust seasoning to your taste by removing bay leaves before serving.
