This robust chili is a comforting staple for family dinners or potlucks, offering a perfect balance of savory meat and earthy beans. The recipe layers flavors with a mix of Anaheim, yellow, jalape&# 195;±o, and serrano peppers, providing a customizable heat level that builds depth rather than just burning the palate. Lean ground beef browns nicely, absorbing the rich spices like cumin, paprika, and New Mexico chili powder. The addition of crushed tomatoes and pinto beans creates a thick, satisfying texture that holds up well to simmering. ItâÂÂs an ideal dish for chilly evenings, freezing beautifully for later meals. Simple ingredients come together to create a complex, aromatic stew that feels homemade and hearty without requiring gourmet techniques.
Chili With Beans
Description
This robust chili is a comforting staple for family dinners or potlucks, offering a perfect balance of savory meat and earthy beans. The recipe layers flavors with a mix of Anaheim, yellow, jalape&# 195;±o, and serrano peppers, providing a customizable heat level that builds depth rather than just burning the palate. Lean ground beef browns nicely, absorbing the rich spices like cumin, paprika, and New Mexico chili powder. The addition of crushed tomatoes and pinto beans creates a thick, satisfying texture that holds up well to simmering. ItâÂÂs an ideal dish for chilly evenings, freezing beautifully for later meals. Simple ingredients come together to create a complex, aromatic stew that feels homemade and hearty without requiring gourmet techniques.Ingredients
Directions
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Rinse and drain the large can of pinto beans thoroughly.
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In a large stockpot or kettle, combine the rinsed beans, diced onions, diced bell peppers, diced Anaheim chilies, diced yellow chilies, diced jalapeños, diced serrano chilies, and the two cans of crushed tomatoes.
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Place the pot over medium-low heat to begin warming the vegetable mixture.
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In a separate large skillet, brown the lean ground beef over medium-high heat, breaking it apart with a spoon until no pink remains.
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Drain any excess fat from the cooked ground beef.
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Add the drained beef back to the skillet along with 1 tablespoon of salt, 1 tablespoon of black pepper, 1 tablespoon of chopped garlic, 1 tablespoon of ground cumin, 1/4 cup of paprika, 1/4 cup of New Mexico chili powder, 1/4 cup of California chili powder, and 1/2 teaspoon of oregano.
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Pour 1 cup of water into the skillet with the beef and spices.
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Simmer the beef mixture for 5 minutes, stirring occasionally, to toast the spices and meld the flavors.
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Pour the seasoned beef mixture into the large pot with the beans and peppers.
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Stir everything together thoroughly. If the mixture appears too thick, add an additional 1 cup of water.
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Bring the chili to a gentle simmer, then reduce heat to low.
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Cover partially and simmer for at least 45 minutes, stirring occasionally to prevent sticking, until the peppers and onions are tender and the flavors have combined.
Nutrition Facts
Servings 25
- Amount Per Serving
- Calories 1862.1kcal
- % Daily Value *
- Total Fat 78.6g121%
- Saturated Fat 24.6g123%
- Cholesterol 431.3mg144%
- Sodium 1635.2mg69%
- Total Carbohydrate 109.7g37%
- Dietary Fiber 49.0g196%
- Sugars 48.0g
- Protein 186.1g373%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
