When it comes to recipes, chili is about as personal as it gets – everyone has their own special way of making it. From the classic bowl of Texas red to Cincinnati- style chili made with unsweetened chocolate and served over spaghetti, chili is a flexible and delicious comfort food equally appropriate for a cold winter’s afternoon and a hot summer’s evening.
According to the Merriam-Webster dictionary, chili is “a thick sauce of meat and chilies”. Although this is generally true, chili recipes vary considerably both regionally and individually. Some recipes call for beef, others pork or chicken; some include beans, others never do; some recipes are made with a tomato base while still others have either a white or a green sauce.
Delicious Beef & Bean Chili Recipe
This recipe can be modified to suit your taste, including the level of heat – just add more or less jalapeno and/or cayenne to your liking. Also, the amounts called for below are approximate, so use what you have – it will be delicious.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 jalapeno, sliced or chopped
- 2 – 3 cloves garlic, chopped
- 8 oz. mushrooms, sliced (canned or fresh)
- 1 can (28 ounces) crushed tomatoes
- 2 cups water, beef broth and/or beer (divided)
- 2 cans (19 ounces each) dark red kidney beans, drained
- 1 Tablespoon chili powder
- 1 Tablespoon cilantro
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- Salt & pepper to taste
Directions:
- Brown the ground beef in a large pot over medium-high heat. Add the chopped onions, green pepper, jalapeno and garlic. If using fresh mushrooms, also add them in now.
- Stir together and cook until the vegetables just start to get tender. Add crushed tomatoes, canned mushrooms (if using instead of fresh), and ½ cup water or broth. Stir and heat through.
- Add kidney beans, a bottle of beer or remaining 1 ½ cups water or broth, herbs & spices, and salt & pepper to taste.
- Cover and simmer chili, stirring occasionally, for at least an hour; longer if you have the time. Adjust the seasonings as you go, but give the chili at least that first hour to develop whatever heat will come from the jalapeno before you add more hot ingredients. Chili is one of those dishes that taste better if the flavors have time to blend and is even better the next day.
Serve topped with shredded cheddar cheese and a side of garlic bread or corn bread. Chili is excellent served over cooked pasta.
Chili also freezes well, so don’t worry about making a big pot; it will make a great weeknight supper next time you want something hearty and quick.
Deborah Wojcicki - Debbie lives in New England and is an avid herb gardener, foodie and dog lover. In addition to Suite 101, Debbie has been published in The ...
