My Easy Chili

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Servings: 20 Difficulty: Intermediate
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A hearty, slow-simmered American classic packed with lean beef, kidney beans, and rich tomato flavors.
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This robust American chili is the ultimate comfort food, offering a deep, savory flavor profile that develops beautifully with time. Ground lean beef provides a hearty base, while kidney beans add texture and protein. The blend of tomato puree, tomato paste, and chili powder creates a rich, aromatic sauce that is both spicy and comforting. Perfect for feeding a crowd or meal prepping for the week, this dish is versatile and satisfying. Serve it over fluffy mashed potatoes, with rice, or alongside crusty bread for soaking up every last drop of the flavorful broth. It’s a straightforward recipe that rewards patience with incredible taste.

My Easy Chili recipe image
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My Easy Chili

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 20 Calories: 3104.2

Description

This robust American chili is the ultimate comfort food, offering a deep, savory flavor profile that develops beautifully with time. Ground lean beef provides a hearty base, while kidney beans add texture and protein. The blend of tomato puree, tomato paste, and chili powder creates a rich, aromatic sauce that is both spicy and comforting. Perfect for feeding a crowd or meal prepping for the week, this dish is versatile and satisfying. Serve it over fluffy mashed potatoes, with rice, or alongside crusty bread for soaking up every last drop of the flavorful broth. It&# 226;ÂÂs a straightforward recipe that rewards patience with incredible taste.

Ingredients

Directions

  1. Heat a large pot or Dutch oven over medium-high heat and add the chopped onions.
  2. Sauté the onions until they become tender and translucent, about 5 minutes.
  3. Add the lean ground beef to the pot, breaking it up with a spoon as it cooks.
  4. Cook the beef until it is browned throughout, draining excess fat if desired.
  5. Stir in the garlic, chili powder, and tomato paste, cooking for 1 minute until fragrant.
  6. Add the tomato puree, rinsed kidney beans, and 2 1/2 quarts of water.
  7. Bring the mixture to a boil, then reduce heat to low to maintain a gentle simmer.
  8. Cover the pot and simmer for 2 hours, stirring occasionally.
  9. Taste and adjust seasoning with salt and pepper as needed.
  10. If the chili becomes too thick, add more water to reach your desired consistency.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 3104.2kcal
% Daily Value *
Total Fat 98.1g151%
Saturated Fat 36.0g180%
Cholesterol 442.6mg148%
Sodium 3765.2mg157%
Total Carbohydrate 325.1g109%
Dietary Fiber 91.2g365%
Sugars 88.1g
Protein 248.2g497%

* 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 a spicier kick, add extra chili powder or fresh diced jalapeños during the sauté step.

You can substitute ground turkey or chicken for a lighter version of this recipe.

This chili tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Serve over mashed potatoes, rice, or with cornbread for a complete meal.

If camping, this recipe works well in a large cast-iron pot over a campfire or portable stove.

Keywords: american, beef, camping, chili, comfort food, dinner, easy, family style, hearty, kidney beans, lean, main dish, meat, savory, slow cooked, tomato, weeknight
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