Description
A simple chili recipe featuring lean ground beef, kidney beans, and a creamy smoked Gouda cheese swirl for a comforting weeknight meal.
Ingredients
- 30 ml neutral cooking oil (2 tablespoons)
- 500 g lean ground beef (1.1 lb)
- 1 large yellow onion (approx. 200g), finely diced
- 1 large red bell pepper (approx. 150g)
- 4 cloves garlic, minced
- 30 g chili powder (2 tablespoons)
- 15 g ground cumin (1 tablespoon)
- 10 g smoked paprika (2 teaspoons)
- 5 g dried oregano (1 teaspoon)
- 2 g cayenne pepper (0.5 teaspoon), adjust to taste
- 800 g diced tomatoes (28 oz can), undrained
- 400 g crushed tomatoes (14 oz can), undrained
- 2 cans (400 g each) kidney beans (15 oz each), rinsed and drained
- 500 ml beef broth (2 cups)
- 5 g salt (1 teaspoon), to taste
- 2 g black pepper (0.5 teaspoon), to taste
- 150 g smoked Gouda cheese (5 oz), grated, for swirl
- 120 ml heavy cream (0.5 cup), for swirl
- 60 g cream cheese (2 oz), softened, for swirl
- Pinch of cayenne pepper (optional), for swirl
- 15 g fresh cilantro (0.5 cup), chopped, for garnish
Instructions
- Brown the Beef and Saute Aromatics: Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned (approximately 5-7 minutes). Drain any excess fat. Add the diced onion and red bell pepper and cook for 5-7 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
- Build the Chili Base: Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices until they become aromatic. Pour in the diced tomatoes, crushed tomatoes, rinsed kidney beans, and beef broth; stir well to combine.
- Simmer the Chili: Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to 1.5 hours, for the flavors to meld. Stir occasionally during simmering to prevent sticking. Season with salt and black pepper to taste after simmering.
- Prepare the Smoked Gouda Swirl: While the chili simmers, prepare the swirl in a separate small saucepan over low heat. Combine the grated smoked Gouda cheese, heavy cream, softened cream cheese, and optional pinch of cayenne pepper. Stir continuously until the cheeses are fully melted and the sauce is smooth and creamy.
- Serve and Garnish: Ladle the hot chili into individual serving bowls. Drizzle a spoonful of the warm Smoked Gouda Swirl over the surface of each bowl. Garnish generously with finely chopped fresh cilantro and serve immediately.
Notes
To control the thickness of the chili, stir in 0.25 cup of water or broth to loosen it slightly before serving if needed. For best results, simmer for at least 30 minutes to allow flavors to develop fully. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (350 g)
- Calories: 536 calories
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 7.5 g
- Protein: 41 g
- Cholesterol: 100 mg