The Best Chili Recipe {EASY RECIPE} Spend With Pennies from www.spendwithpennies.com
Description
Chili is a hearty, warming dish that is perfect for chilly evenings. This recipe uses beef chunks instead of ground beef for a more robust texture and flavor. The chili is made with a blend of spices, vegetables, and beans, resulting in a complex, satisfying dish that is perfect for a crowd or as a meal prep option for the week.
Prep Time
Preparation for this chili recipe takes around 20 minutes.
Cook Time
The total cooking time for this chili is around 2 hours and 30 minutes.
Ingredients
For this recipe, you will need: - 2 pounds beef chuck, cut into chunks - 2 tablespoons olive oil - 1 onion, diced - 4 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 2 jalapeno peppers, minced - 1 can diced tomatoes - 1 can tomato sauce - 3 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 cans kidney beans, drained and rinsed - 1 can black beans, drained and rinsed - 1 can corn, drained
Equipment
For this recipe, you will need: - Large Dutch oven or heavy-bottomed pot - Cutting board - Knife - Wooden spoon - Measuring cups and spoons
Method
1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. 2. Add the beef chunks and cook until browned on all sides, around 10 minutes. 3. Remove the beef from the pot and set aside. 4. Add the onion, garlic, red bell pepper, green bell pepper, and jalapeno peppers to the pot and cook until the vegetables are softened, around 5 minutes. 5. Add the diced tomatoes, tomato sauce, chili powder, ground cumin, smoked paprika, salt, and black pepper to the pot and stir to combine. 6. Add the browned beef back to the pot and stir to combine. 7. Bring the chili to a simmer and cover the pot. 8. Reduce the heat to low and let the chili simmer for around 2 hours, stirring occasionally. 9. Add the kidney beans, black beans, and corn to the pot and stir to combine. 10. Let the chili simmer for an additional 30 minutes, uncovered. 11. Serve hot with your favorite toppings, such as shredded cheese, sour cream, or green onions.
Notes
- For a spicier chili, leave the seeds in the jalapeno peppers. - This recipe can easily be doubled to feed a crowd or for meal prepping. - Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Info
This recipe makes approximately 8 servings. Each serving contains: - Calories: 420 - Fat: 18g - Carbohydrates: 29g - Fiber: 9g - Protein: 38g
Recipes FAQ
Q: Can I use ground beef instead of beef chunks? A: Yes, you can substitute ground beef for the beef chunks. However, the texture and flavor of the chili will be different. Q: Can I use different types of beans in this recipe? A: Yes, you can use any type of beans you like in this recipe. Pinto beans, navy beans, or garbanzo beans would all be great options. Q: Can I make this recipe in a slow cooker? A: Yes, you can cook this recipe in a slow cooker. Follow steps 1-5 and then transfer the mixture to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the beans and corn during the last hour of cooking.
Recipe Tips
- For maximum flavor, brown the beef chunks on all sides before adding them to the chili. - Don't skip the spices! They are what give this chili its signature flavor. - This recipe can be made ahead of time and reheated for an easy weeknight dinner.
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