Description
This classic chili recipe is a comforting, family-friendly meal featuring tender ground beef, a rich blend of spices, tomatoes, and beans, simmered to perfection. It is flavorful, satisfying, and comes together with minimal fuss, perfect for a hearty dinner.
Ingredients
- 1 tablespoon olive oil
- 2 lbs ground beef, 80/20
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons chilli powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional)
- 28 oz can crushed tomatoes
- 14.5 oz can diced tomatoes, undrained
- 15 oz can kidney beans, rinsed and drained
- 15 oz can pinto beans, rinsed and drained
- 1 cup vegetable stock
- 1 teaspoon salt, plus more to taste
- 0.5 teaspoon black pepper, plus more to taste
- 1 large poblano pepper
- 1 tablespoon olive oil (for roux)
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 7 oz white cheddar cheese, freshly shredded
- 2 oz cream cheese, softened
- 0.5 teaspoon chipotle powder
- 0.25 teaspoon salt
- Fresh cilantro, chopped (for garnish)
- Pickled jalapeño, finely diced (optional, for garnish)
Instructions
- Brown the Meat: Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown 2 lbs ground beef until no pink remains (5-7 minutes); drain fat and set the beef aside.
- Sauté Aromatics: Reduce heat to medium. Sauté the diced onion until softened and translucent (5-7 minutes). Add the minced garlic and cook until fragrant (1 minute).
- Spice it Up: Stir in the chilli powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook, stirring, until the spices are fragrant (1-2 minutes).
- Combine Everything: Return the browned beef to the pot. Add the crushed tomatoes, diced tomatoes, rinsed kidney beans, rinsed pinto beans, vegetable stock, salt, and black pepper. Stir well to combine all ingredients.
- Simmer to Perfection: Bring the chili to a simmer, then reduce the heat to low, cover the pot, and cook for at least 1.5 hours, stirring occasionally, to allow the flavors to meld. If the chili becomes too dry, add 0.25 cup more stock.
- Prepare the Swirl: While the chili simmers, broil the poblano pepper on a baking sheet until charred (5-8 minutes). Place the charred poblano in a covered bowl to steam for 10 minutes. Peel, core, de-seed, and dice the poblano.
- Make the Swirl Sauce: Heat 1 tablespoon olive oil in a saucepan. Whisk in 1 tablespoon all-purpose flour for 1 minute to create a roux. Whisk in 1 cup whole milk until the mixture is smooth. Reduce the heat to low. Add the shredded white cheddar cheese, softened cream cheese, diced poblano, chipotle powder, and 0.25 teaspoon salt. Stir until the cheeses are melted and the sauce is smooth and creamy. Keep warm.
- Serve and Garnish: Ladle the hot chili into serving bowls. Dollop and swirl the warm Smoky Poblano-White Cheddar Swirl over the top. If desired, broil for 1-2 minutes until bubbly. Garnish with fresh cilantro and finely diced pickled jalapeño for a vibrant meal.
Notes
Chili can be made quicker using an Instant Pot (20-25 minutes pressure cook) or a slow cooker (4-6 hours on high, 6-8 hours on low). If chili is too thin, simmer uncovered to reduce. If too spicy, add sour cream or a pinch of sugar. Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx 350g)
- Calories: 450 calories
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg