Are you craving a comforting yet exciting meal? Look no further! This chili recipe with a surprising ranch dressing twist is guaranteed to become a new family favorite. It's a delicious blend of savory chili flavors perfectly balanced by the creamy tang of homemade ranch dressing. This recipe is perfect for busy weeknights, offering a quick dinner idea that's both healthy and satisfying. Get ready to experience homemade cooking at its finest!
Ingredients:
For the Chili:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or turkey for a leaner option)
- 1 green bell pepper, chopped
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
For the Ranch Dressing:
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Instructions:
Making the Chili:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the bell pepper, crushed tomatoes, kidney beans, pinto beans, Rotel, chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the richer the flavor will be.
Making the Ranch Dressing:
- While the chili simmers, prepare the ranch dressing. In a medium bowl, whisk together the mayonnaise, buttermilk, parsley, chives, dill, garlic powder, onion powder, salt, and pepper until smooth and creamy.
Serving:
Ladle the chili into bowls and top generously with the homemade ranch dressing. You can also add your favorite chili toppings such as shredded cheese, sour cream, or avocado.
Cooking Tips & Variations:
- Spice it up: Add more cayenne pepper or a few dashes of your favorite hot sauce for a spicier chili.
- Vegetarian chili: Replace the ground beef with 1 cup of lentils or 1 cup of crumbled veggie crumbles for a delicious vegetarian option.
- Slow cooker chili: For an even easier recipe, brown the beef as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Make it ahead: This chili tastes even better the next day! Make it ahead of time and store it in the refrigerator for up to 3 days. The ranch dressing is best made fresh.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400 (depending on ingredients used)
- Protein: Approximately 25-30 grams
- Fat: Approximately 15-20 grams
- Carbohydrates: Approximately 30-35 grams
This chili recipe with ranch dressing offers a delightful combination of textures and flavors, making it a truly satisfying and easy-to-make meal. Enjoy!