It's that time of year! It is getting cold out and whether you like it smokin' hot or just a little heat, chili remains a beloved comfort food, perfect for chilly days, game nights, or simply when you need a hearty, flavorful meal. An easy weeknight chili recipe with your favorite toppings to add the final touches.
The origins of chili are as diverse as its ingredients. Many culinary historians believe that chili, as we know it today, has roots in the southwest region of the United States, particularly in Texas. The dish evolved from culinary influences brought by Spanish and Mexican settlers. The word "chili" has a Spanish origin, derived from the Nahuatl word "chīlī," which refers to a 'chili pepper.' While the exact birthplace and inventor might be shrouded in mystery, the concoction's popularity spread like wildfire in the late 19th and early 20th centuries. It became a staple food among cowboys, miners, and workers due to its hearty nature and affordable ingredients.
Legend has it that the first chili con carne (chili with meat) was made in the 19th century by a group of women in San Antonio, Texas. These ladies, known as the "Chili Queens," dished out their savory stew from colorful stalls in the city's plazas. It was a sensation, attracting locals and tourists alike to relish this spicy sensation.
As chili gained popularity, different regions added their twist to the recipe. Texans are known for their love of beef in chili, while other areas might favor pinto beans, red kidney beans, black beans, chili beans, ground turkey, or even vegetarian versions. The debate over beans or no beans in chili can spark a feisty conversation quicker than the dish's heat! What's fascinating about chili is its versatility. You can keep it mild or crank the heat to scorching levels by adding various spices, cayenne pepper, and peppers. Some even add chocolate for a delightful, unexpected twist!
Chili has also made its mark in pop culture. From chili cook-offs to eating contests and even being the official state dish of Texas since 1977. It’s clear that this fiery fare has secured its place in American culture.
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Ingredients
This easy chili recipe cooks for about thirty minutes on medium-high heat. It is brimming with savory lean ground beef, aromatic spices, beef broth, and a medley of pinto, red kidney beans, and crushed tomatoes (or tomato sauce/tomato paste.) You can use a large Dutch oven or brown the onions, green pepper, and lean ground beef in the morning and set it on low in the slow cooker/crock pot or instant pot on the slow cooker setting, and it will be waiting for you after a long day. Best of all, leftover chili tastes even better the next day. Some favorite chili toppings include cheddar cheese, green onions, white onions, tortilla chips, sour cream, or avocado.
- White Onion
- Garlic
- Jalapeno
- Lean Ground Beef
- Chili Powder
- Paprika
- Cumin
- Black Pepper
- Beef Base
- Ground Oregano
- Chopped Green Chilis
- Stewed Tomatoes
- Light Red Kidney Beans
- Pinto Beans
- Light Beer
- Cilantro
See recipe card for quantities.
Instructions
Saute´the white onion, green bell pepper, and garlic until soft
Brown the ground beef and add the beans
Simmer on medium heat for 30-45 minutes. Add chopped cilantro and stir.
Top with your favorite toppings and serve
Substitutions
- Cilantro - you can skip the cilantro if you don't like the herb
- Green Bell Pepper - use a sweet bell pepper if its all you have on hand
- Jalapeno - Serrano peppers work well
This recipe is naturally gluten-free.
Variations
- Vegetarian - leave out the ground beef and use vegetable base
- Dairy Free - add smashed avocado instead of sour cream
Storage
Store in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.
Top tip
Simmer long enough for the flavors to meld. Usually, thirty minutes does the trick.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Easy Weeknight Chili
Equipment
- Large Dutch oven Or a slow cooker/crock pot
- Skillet
Ingredients
- ½ Large White Onion Chopped
- ½ Medium Green Bell Pepper
- 3 Cloves Garlic Crushed
- 1 lb Ground Beef
- 2 tablespoon Chili Powder
- 1 tablespoon Paprika
- ¼ teaspoon Cumin
- ½ tst Black Pepper
- ¼ teaspoon Ground Oregano
- ½ tsp Beef Base
- 1 4 Oz Can Chopped Green Chilis
- 2 14 Oz Cans Stewed Tomatoes Chopped
- 1 14 oz Can Light Red Kidney Beans
- 1 14 oz Can Pinto Beans
- 1 12 oz Can Light Beer Miller or Coors work well
- ¼ cup chopped cilantro
Instructions
- Saute´ onion, green bell pepper and garlic until soft
- Add lean ground beef and cook on medium-high heat until brown and cooked through
- Add chili powder, paprika, cumin, black pepper and oregano and cook until fragrant
- Add the beef broth and stir to combine
- Add the green chilis, stewed tomatoes, red kidney beans, pinto beans and beer. Stir to combine, reduce heat to medium and simmer stirring occasionally for about 45 minutes or until the chili is hot and flavors have melded.
- Add chopped cilantro and top with your favorite toppings.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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