Let Me Tell You About My Beef Chili (Yes, Again)
So picture this: rainy Saturday, socks absolutely soaked because my darling dog just had to go out, and my mood hovering somewhere south of “bleak.” Chili days, you know? This beef chili is exactly what I make when the weather or my emotional forecast is kind of soggy—it’s my go-to comfort bowl, has been for yonks. The first time I made it, I tried following one of those way-too-precise chef recipes (culinary algebra, I call it); ended up with chili that tasted like, well, fiery tomato porridge. Lesson learned: it’s meant to be hearty, forgiving, and not an exact science. Anyway, don’t worry if you spill some beans or forget a spice. Half the time I do. Makes it more interesting!
Why You’ll Love This Beef Chili (Or At Least I Hope So)
I make this chili when my fridge looks sad or when I just feel like I need something that cooks itself after a bit of stirring. My family practically fights over the leftovers—my husband once stashed a tub behind the yogurt to “save it for later” (as if I wouldn’t notice). What makes this beef chili so lovable? For me, it’s the whole throw-it-in-the-pot-and-chill attitude. I used to panic about getting the spices just right, but actually, it’s forgiving. Don’t stress! Sometimes, on days when I’ve run out of the fancy stuff, the regular dried herbs from the supermarket do the trick. Actually, I’m not even sure anyone really notices. Plus, it’s thick enough to pile onto nachos or dunk a wodge of bread—y’know, if you’re feeling reckless.
What You’ll Need (Don’t Sweat the Small Stuff)
- 500g (a generous pound) ground beef – Sometimes I use half pork mince if we’re out of beef. Grandma claims it’s blasphemy, but hey, it works fine.
- 1 big onion, chopped – Red or white, whichever’s handy. Spring onions get a weird texture, though.
- 2-3 garlic cloves, minced – Or a big spoonful from that pre-minced jar stuff if you’re in a hurry (I’ve done it, no shame).
- 1-2 bell peppers, chopped – Green, yellow, or a sad wrinkly one from the back of the fridge, if that’s what’s going.
- 2 x 400g tins chopped tomatoes – My gran always said only Brand X, but… own-brand is fine. Heck, even passata works.
- 2 tbsp tomato paste/purée (sometimes I forget, honestly, it’s okay)
- 2 x 400g tins kidney beans, rinsed – Or black beans, or whatever legumes you unearth.
- 1-2 tsp ground cumin
- 1 tsp smoked paprika
- 1–2 tsp chili powder (or chipotle for smoky vibes—you do you)
- 1 tsp dried oregano
- Salt and black pepper, to taste
- Very optional: a square of dark chocolate – Trust me, it’s not weird, it just deepens the flavor. But you can totally skip it.
- A handful of fresh coriander or parsley at the end – Only if you like. I forget every other time, so it’s fine.
Let’s Make This Thing (Just Follow Along – It’s Fine)
- Grab your biggest pot (if it’s the one with the wonky handle, you’re with friends here). Toss in a decent glug of oil and heat it up over medium-high.
- Tip in your chopped onion. Fry it gently for about 5 minutes or till it goes soft and see-through-y. This is where I always think, “Huh, is this too much onion?”, but no, it’s perfect.
- Stir in your garlic and bell pepper; fry another 2–3 minutes, give or take. If things are catching, just splash in a little water (or, not gonna lie, sometimes I use a bit of leftover coffee—don’t at me).
- Bung in the ground beef. Break it up with a spoon, and let it brown—it’ll clump up at first, then suddenly it’s all crumbly and brown. Don’t stress if it sticks; those browned bits are tasty.
- Once that’s all broken up and mostly browned, sprinkle over the cumin, paprika, chili powder, and oregano. Stir for a minute—smells legendary, right?
- Now, pour in the tomatoes, tomato paste, and a mug of water. Sometimes I swill the tomato tins with water, just to get all the goodness out. Bring it up to a burble.
- Tip in the beans, salt, and pepper. Drop in your chocolate square now if you’re feeling fancy. Give everything a big stir, slap on the lid (if you’ve still got it), and let it gently simmer for 30–40 mins. This is when I usually sneak a taste and inevitably burn my mouth. Be smarter than me.
- Take the lid off, let it cook down another 10–15 mins if you like it thicker. And don’t worry if it looks a bit “muddy” at this point—it always comes together.
- Right at the end, scatter over some chopped coriander or parsley. Or not. Depends if anyone’s watching.
Stuff I Wish I Knew Earlier (So You Don’t Have to Learn the Hard Way)
- Chili, much like a good detective novel, is better the next day. Always.
- If it’s too spicy, throw in a spoon of yoghurt. Or just eat bread with it. Sauerkraut once, by mistake—it was weird but not awful.
- Forgot the tomato paste? Actually, it’s often fine without. Or sometimes a slug of ketchup saves the day.
- Sometimes I leave the beans out entirely and add more pepper (by accident when I forget to buy them), and it’s still hearty!
Variations (There Were Some Epic Fails, Not Gonna Lie)
- I once used leftover roast beef, shredded up—tastes slightly “posh” but it’s decent.
- Added a splash of beer instead of water once; it makes things a bit malty. Not for everyone (my son didn’t love it), but I did.
- Tried adding cinnamon once—honestly, was a bit odd, but maybe just a tiny pinch?
- I swapped in lentils instead of beans when I was out of tins. It worked okay, but not really “chili” anymore—more stew-adjacent.
Gear You Might Use (And If You Don’t Have It… Improvise!)
- Big pot or Dutch oven: I say it’s essential. Then again, I once used a battered frying pan and it survived, just needed more stirring.
- Wooden spoon: Or just the weird plastic spatula that lives in your drawer for reasons unknown.
- Can opener: Unless you enjoy a good wrestle with tins (my old one would jam mid-spin. Nightmare.)
How to Store It (If It Sticks Around That Long)
Pop chilled leftovers into tubs—keeps in the fridge 3–4 days. It also freezes brilliantly for months. Let’s be honest, though, in my house, it never lasts more than a day or two. If you do freeze it, label it. I once defrosted what I thought was chili, only to be greeted by a sad tub of pureed squash.
How We Eat This (Yes, There Are Rules… Sort Of)
Classic: big dollop in a bowl, with grated cheddar, a blob of sour cream, and some spring onions on top. Sometimes I serve it over rice, but quite often, just with a heap of tortilla chips (don’t judge). My kids love scooping it with bread. And on very lazy nights, chili cheese hot dogs—definitely not health food, but amazing anyway.
Hard-Earned Tips (Yes, I’ve Messed These Up Before)
- Don’t rush the simmering—once, I tried to serve it after 15 minutes. Tasted like meat salsa. Actually, better to let it hang out for at least 40 mins.
- If you underseason, don’t panic. A quick shake of salt and a squirt of lime at the end brings it back.
- Test your chili powder first. I accidentally used one so spicy I basically melted my entire face… so, just a pinch, then taste.
The Questions I Get Most (Or The Ones I Make Up, Anyway)
- Can I make this in a slow cooker? Oh, absolutely! Just brown the meat and chuck everything in; low for 6–8 hours. I dunno, I think the stovetop gets a nice richer flavor, but sometimes you need convenience.
- What if I don’t have kidney beans? Honestly, any beans will do—pinto, black, even butter beans in a pinch. Or… just skip ’em!
- Can I make it hotter? Yup! Add extra chili powder, or fresh chopped jalapeños. Mind you, if you overdo it, a squeeze of honey can help calm the fire (learned that at a BBQ last year, actually).
- Does it freeze well? Like a dream. Just maybe don’t freeze it with rice mixed in. Turns mushy—ugh, learned that the hard way.
- What’s the best side for chili? Honestly, anything starchy—rice, bread, potatoes, tortilla chips. But, sometimes I just eat it straight from the pot with a spoon (midnight snack lives, no regrets).
There you go—my real life, slightly rambling, slightly imperfect but genuinely delicious beef chili. Next rainy day, give it a whirl and let me know if your crew devours it as fast as mine does!
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 2 cans (14.5 oz each) diced tomatoes
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced onion and red bell pepper and sauté until softened, about 5 minutes.
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2Add the garlic and cook for 1 minute until fragrant.
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3Add ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 8 minutes.
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4Stir in chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 2 minutes to toast the spices.
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5Add diced tomatoes (with juice) and beans. Stir well to combine and bring to a simmer.
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6Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. Adjust seasoning if needed before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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