Prep: 25 mins
Cook: 2 hrs
Total: 2 hrs 25 mins
Servings: 8 servings
This spicy chili is made with ground beef, beans, and tomatoes, along with chile peppers and seasonings. The recipe makes a big batch of chili, enough for at least 8 people. It's a stovetop recipe, but you can transfer it to the slow cooker to keep warm for serving. It's great for a tailgating crowd!
Jalapeno peppers add a kick to this chili but feel free to use any hot chile pepper you like or have on hand. Serranos, poblano, even a bit of finely minced habanero can be added.
This chili is fantastic with cornbread, but you might prefer biscuits, crusty bread, or crackers.
For a less spicy version, try this Ground Beef and Pinto Beans recipe.
Ingredients
-
2 medium onions, chopped
-
2 tablespoons vegetable oil
-
2 cloves garlic, finely chopped
-
1/2 to 1 hot chile pepper (e.g., jalapeño, serrano, or habanero), seeded and finely minced
-
1 teaspoon ground cumin
-
5 tablespoons pure mild chile powder (e.g., New Mexican chile powder)
-
3 pounds ground beef (coarse grind, if possible)
-
1 teaspoon dried Mexican oregano, or Italian leaf oregano
-
1/2 teaspoon salt
-
1 (14.5-ounce) can diced tomatoes with juice
-
2 cups beef broth
-
1/2 teaspoon cayenne
-
1 leaf bay leaf
-
2 (15-ounce) cans pinto beans, drained and rinsed
-
Shredded cheddar or Monterey Jack cheese, sour cream, sliced green onions, and canned nacho-sliced jalapeno peppers, for optional garnish
Steps to Make It
-
Gather the ingredients.
-
In a large Dutch oven or kettle, cook the onions in the oil, covered, over medium heat.
-
Uncover and continue to cook, stirring occasionally, until the onions are golden, but not browned, about 5 minutes longer.
-
Add the garlic, minced chile peppers, and ground cumin. Cook, stirring frequently, for about 2 minutes.
-
Add the chili powder and cook, stirring constantly, for 2 more minutes.
-
Add the ground beef, oregano, and salt. Cook, stirring frequently, until the ground beef is no longer pink, about 8 to 10 minutes.
-
Add the crushed tomatoes, beef broth, cayenne pepper, and bay leaf.
-
Bring to a boil, reduce the heat to medium-low, and simmer with the cover slightly ajar, for about 1 1/2 hours.
-
Add the pinto beans, crushing some of them against the side of the pot to help thicken the chili. Season with additional salt and cayenne to taste.
-
Simmer, uncovered, for 10 to 15 minutes longer.
Good or better when reheated and freezes well for up to 3 months. Top each serving with shredded cheese, a teaspoon of sour cream, and pickled jalapeno pepper rings or sliced green onions, if desired.
Serve with hot baked cornbread.
Recipe Variation
- If you like, use a can of chili style tomatoes.
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 1665 |
| % Daily Value* | |
| Total Fat 43g | 56% |
| Saturated Fat 12g | 58% |
| Cholesterol 151mg | 50% |
| Sodium 2734mg | 119% |
| Total Carbohydrate 208g | 76% |
| Dietary Fiber 3g | 10% |
| Total Sugars 3g | |
| Protein 116g | |
| Vitamin C 19mg | 95% |
| Calcium 710mg | 55% |
| Iron 19mg | 103% |
| Potassium 3171mg | 67% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
