Richard’S Chili
Description
This classic chili recipe delivers deep, savory flavors through a long, slow simmer that melds ground beef, kidney beans, and tomatoes into a rich, cohesive stew. The blend of cumin, chili powder, and oregano creates a warm, aromatic profile that is both spicy and comforting. Perfect for cold evenings, game day gatherings, or meal-prepping lunches for the week, this dish improves with age. The tender beans and savory meat provide a satisfying texture, while the thick sauce coats every bite. It is a versatile staple that pairs wonderfully with rice, cornbread, or tortilla chips. Simple ingredients transform into a complex, home-style favorite that brings warmth and satisfaction to any table.Ingredients
Directions
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Rinse dry beans and cover with water at least 3 inches deep. Let stand for 12 hours to soak.
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Drain and rinse the soaked beans.
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In a large skillet, heat olive oil over medium heat. Add diced onion, minced green pepper, and minced garlic.
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Saut vegetables for about 5 minutes until softened and fragrant.
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In the same skillet or a separate one, brown the ground beef, breaking it up with a spoon. Drain excess fat if desired.
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In a large pot or Dutch oven, combine the browned beef, sauted vegetables, drained beans, tomatoes, cumin, chili powder, oregano, salt, and black pepper.
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Add enough water to cover the ingredients by about an inch.
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Bring the mixture to a boil, then reduce heat to low.
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Cover and simmer for about 3 hours, stirring occasionally, until beans are tender and flavors have melded.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 70.8kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 7313.0mg305%
- Total Carbohydrate 1.0g1%
- Dietary Fiber 0.1g1%
- Sugars 0.0g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For faster preparation, you can use canned beans (rinsed and drained) instead of dry beans. If using canned beans, add them in the last 30 minutes of cooking to prevent them from breaking down.
This chili tastes even better the next day after the flavors have had time to fully develop. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Adjust the amount of chili powder and black pepper to suit your heat preference. You can also add diced jalapeos for extra spice.
If the chili becomes too thick during simmering, add a little more water or broth to reach your desired consistency.
