Craving a hearty, flavorful chili that'll warm you from the inside out? Look no further! This chili recipe, inspired by the culinary geniuses at America's Test Kitchen, is a guaranteed crowd-pleaser. It's surprisingly easy to make, perfect for a weeknight dinner, and boasts a depth of flavor that'll have everyone asking for seconds. Forget those bland, watery chili recipes – this is the real deal, a delicious dish that hits all the right notes. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is your ticket to chili perfection.
Ingredients:
This recipe yields about 8 servings of delicious chili.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 pound ground beef (80/20 blend recommended)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- Chopped cilantro and sour cream, for garnish (optional)
Instructions:
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Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and bell peppers and cook for another 3-5 minutes, until slightly tender.
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Brown the Beef: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
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Simmer the Chili: Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, beef broth, chili powder, cumin, oregano, smoked paprika, cayenne pepper (if using), salt, pepper, and bay leaf. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 2 hours for a deeper flavor. The longer it simmers, the richer the taste becomes.
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Taste and Adjust: After simmering, remove the bay leaf. Taste the chili and adjust the seasonings as needed. You might want to add more chili powder for extra heat, or salt and pepper to taste.
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Serve: Ladle the chili into bowls and garnish with chopped cilantro and a dollop of sour cream, if desired. Serve with your favorite sides like cornbread, tortilla chips, or a simple green salad for a complete and satisfying meal.
Tips for the Best Chili:
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Don't rush the simmering process: The longer the chili simmers, the more the flavors meld together, creating a richer, more complex taste.
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Use quality ingredients: The flavor of your chili will be directly impacted by the quality of your ingredients. Opt for good quality ground beef, canned tomatoes, and spices.
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Adjust the heat level: Control the spiciness by adjusting the amount of cayenne pepper. For a milder chili, omit it entirely or use a smaller amount.
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Make it ahead: This chili tastes even better the next day! Make it ahead of time and reheat it before serving. The flavors will have even more time to develop.
Variations:
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Vegetarian Chili: Replace the ground beef with 1 (15-ounce) can of vegetarian chili beans or a combination of your favorite vegetables like mushrooms, zucchini, and eggplant.
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White Chicken Chili: Substitute the ground beef with cooked shredded chicken and add a can of corn and some diced green chilies.
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Beef and Bean Chili: Simply increase the amount of beans for a heartier chili with more bean flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: Approximately 25-30 grams Fat: Approximately 15-20 grams Carbohydrates: Approximately 30-35 grams
This easy recipe offers a healthy and delicious meal perfect for any occasion. Enjoy your homemade chili!