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This chili recipe has become my go-to comfort food during the colder months, offering rich flavors and heartwarming satisfaction in every spoonful. The combination of three types of kidney beans with perfectly seasoned ground beef creates a deeply satisfying meal that only gets better the next day.
I first made this chili during a particularly cold winter evening when I needed something substantial to feed unexpected guests. The compliments were so enthusiastic that it quickly became my signature dish for gatherings large and small.
Ingredients
- Olive oil: Creates a flavorful base for sautéing the aromatics properly
- Yellow onion: Provides essential sweetness when properly caramelized
- Garlic cloves: Add depth and complexity to the base flavor profile
- Ground beef: With 80/20 fat content offers the best flavor while providing enough fat to cook the vegetables
- Tomato paste: Adds concentrated umami and richness
- Chili powder: Forms the backbone of authentic chili flavor
- Cumin: Brings earthy warmth that complements the beans beautifully
- Brown sugar: Balances acidity and enhances caramelization
- Garlic and onion powders: Intensify the fresh aromatics
- Paprika: Adds color and mild pepper flavor
- Dried oregano: Contributes herbal notes essential to authentic chili
- Chipotles in adobo: Provide smoky heat that elevates the entire dish
- Kidney beans: Both dark and light offer textural contrast and protein
- V8 or vegetable juice: Creates a rich base with better flavor than plain tomato sauce
Step-by-Step Instructions
- Sauté The Aromatics:
- Heat olive oil in a large pot over medium heat until shimmering. Add diced onion with salt and pepper, cooking for a full 8 minutes until they become translucent and develop golden edges. This extended cooking creates the foundational flavor for the entire chili.
- Incorporate Garlic:
- Add minced garlic to the softened onions and cook for just one minute, stirring constantly to prevent burning. The fragrance will become pronounced but should not brown or the garlic will become bitter.
- Brown The Beef:
- Add ground beef to the aromatic mixture, breaking it into small pieces with a wooden spoon. Cook thoroughly until no pink remains, about 5 minutes. Use the rendered fat to scrape up any flavorful browned bits from the bottom of the pot, incorporating them back into the mixture.
- Build The Spice Base:
- Add tomato paste and all dry seasonings along with chipotles in adobo. Cook this mixture for a full minute while stirring continuously to toast the spices and caramelize the tomato paste, which significantly deepens the flavor profile of the finished chili.
- Combine And Simmer:
- Add all beans and V8 juice to the pot with additional seasoning. Bring the mixture to a bubbling simmer over medium high heat, then reduce to low. Cover and allow to simmer gently for a full 30 minutes, stirring occasionally to prevent sticking.
- Season And Serve:
- Taste and adjust salt and pepper as needed before serving with your choice of toppings. The flavor will have developed significantly during the simmer, but becomes even more complex after resting.
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My family particularly loves the chipotle element in this recipe. I discovered its transformative power years ago when I accidentally added more than called for, creating what my children now insist is the perfect level of smoky heat. They refuse to eat chili made any other way now.
Freezer Friendly Storage
This chili freezes beautifully for up to three months in airtight containers. For best results, cool completely before transferring to freezer containers, leaving about an inch of headspace for expansion. Thaw overnight in the refrigerator and reheat slowly on the stovetop, adding a splash of broth if needed to restore the original consistency. The flavors actually continue to develop during freezing, making this an excellent meal prep option.
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Perfect Pairings
While delicious on its own, this chili truly shines when served with complementary sides. A slice of honey cornbread makes an ideal accompaniment, the sweetness balancing the savory depth of the chili. For a complete meal, consider serving with a simple side salad dressed with lime vinaigrette to cut through the richness. The contrast of cool, crisp greens against the warm, hearty chili creates a perfectly balanced dining experience for family and guests alike.
Make It Your Own
The beauty of this chili recipe lies in its adaptability. For a leaner version, substitute ground turkey or chicken for the beef, adding a tablespoon of olive oil to compensate for the reduced fat. Vegetarians can replace the meat with finely chopped mushrooms and an additional can of beans or bulgur wheat for texture. For extra vegetables, consider adding diced bell peppers, corn, or even sweet potatoes. The spice level can be adjusted by varying the amount of chipotles or adding fresh jalapeños for a different heat profile altogether.
Frequently Asked Questions
- → How can I make this chili spicier?
To increase the heat level, add more chipotles in adobo (up to 1-2 tablespoons), include fresh diced jalapeños with the onions, or incorporate cayenne pepper to taste. You can also serve with hot sauce on the side for guests to adjust their own spice preference.
- → Can I make this chili in a slow cooker?
Yes! Brown the beef, onions, and garlic as directed, then transfer everything to a slow cooker. Add remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours. The slow cooking will allow flavors to develop even more deeply.
- → What can I substitute for V8 juice?
If you don't have V8 or vegetable juice, you can substitute with 3 cups tomato sauce plus 1 cup beef or chicken broth. Alternatively, use crushed tomatoes with a splash of Worcestershire sauce for depth of flavor.
- → How long does this chili keep in the refrigerator?
This chili will keep well in an airtight container in the refrigerator for 3-4 days. The flavors often improve after a day as the spices have time to meld together, making it perfect for meal prep.
- → Can I freeze this chili?
Absolutely! Let the chili cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating slowly on the stovetop with a splash of broth if needed.
- → What are some vegetarian alternatives for this chili?
For a vegetarian version, omit the ground beef and double the beans. You can also add plant-based meat substitute, or bulk it up with diced vegetables like bell peppers, zucchini, and corn. Adding a cup of bulgur wheat or quinoa provides a hearty texture similar to ground meat.