Simple Homemade Classic Chili Recipe

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Garlic Parmesan Chicken Pasta Recipe, we’re confident you’ll adore the comforting embrace of this chili.

Why You’ll Love This Recipe

• A Genuine One-Pot Meal: The entire dish is prepared in one pot, which not only deepens the flavour but also means far less washing up. It’s the ideal no-fuss dinner for a hectic evening.
• Rich and Complex Flavour: We go beyond just chili powder. A thoughtful blend of spices, including smoked paprika and cumin, simmered slowly, creates a deep, smoky, and layered taste that is truly exceptional.
• Wonderfully Adaptable: This recipe serves as a brilliant base. Feel free to adjust the spice level, add extra vegetables like sweetcorn or courgettes, or even use different beans to cater to your family’s preferences.
• Tastes Even More Delicious Later: As with any great stew, the flavours of this chili meld and intensify overnight. This makes it an excellent choice for meal prepping, ensuring you have delicious, ready-to-go meals for the days ahead.

Ingredients

• olive oil
• red bell pepper
• beef mince
• chili powder
• ground cumin
• smoked paprika
• dried oregano
• cayenne pepper
• tomato purée
• beef stock
• chopped tomatoes
• red kidney beans
• black beans
• brown sugar or maple syrup
• sea salt
• black pepper

Step-by-Step Guide to the Perfect Homemade Chili

Crafting a fantastic chili is all about following the right process. These simple steps will help you build layers of flavour, leading to a perfectly balanced and delicious meal. Let’s grab a large pot or Dutch oven and begin.

1. Sauté the Aromatics: Warm the olive oil in your pot over a medium heat. Add the chopped onion and red pepper, cooking for 5–7 minutes until they soften. Stir in the minced garlic and cook for one more minute until fragrant, making sure it doesn’t burn.
2. Brown the Mince: Increase the heat to medium-high and add the beef mince. Use a wooden spoon to break it apart as it cooks. Continue until the beef is browned throughout. If there is significant excess fat, you can carefully drain it away.
3. Toast the Spices: Lower the heat to medium. Add the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper directly to the beef. Stir well and cook for one minute. This technique, called ‘blooming’, releases the full aroma and flavour of the spices. Next, stir in the tomato purée and cook for a further minute.
4. Simmer for Depth: Pour in the beef stock and both tins of chopped tomatoes. Scrape any flavourful browned bits from the bottom of the pot with your spoon. Bring the chili to a gentle boil, then reduce the heat to low, cover, and allow it to simmer for at least an hour. For the richest possible flavour, we suggest letting it simmer for 1.5 to 2 hours.
5. Add Beans and Thicken: Once the initial simmering time is complete, stir in the rinsed and drained kidney beans and black beans, plus the brown sugar. Remove the lid and let the chili continue to simmer for another 20–30 minutes. This will help it thicken to the perfect consistency while the beans become lovely and tender.
6. Final Seasoning: Give your chili one last stir and taste it. Season with salt and black pepper until the flavours are perfectly balanced. Your wonderful #ChiliRecipe is now ready to be enjoyed!

Our Top Tips for Chili Success

Although our recipe is quite simple, these additional tips will help take your chili from very good to truly unforgettable.

Don’t Rush the Simmer

The most crucial component of this recipe is patience. A slow, lengthy simmer is what allows all the individual flavours to beautifully meld together, creating a rich and harmonious sauce. If you can, letting it bubble gently for two hours will yield a noticeably superior result.

Choose the Right Beef

To create the finest Beef Chili, we suggest choosing beef mince with a decent fat content, like an 80/20 mix. The fat contributes immense flavour and moisture, keeping the meat tender and juicy through the long simmer. Opting for quality beef is a small change that makes a big impact. For further details on meat safety, you can refer to reliable sources such as the UK Food Standards Agency.

Serving and Topping Ideas

A huge part of the joy of chili is adding your own toppings! We love setting up a ‘chili bar’ so everyone can personalise their bowl. It’s what makes this such an excellent #OnePotMeal for feeding a group. Some of our preferred toppings include:

• Grated mature cheddar cheese
• A dollop of sour cream or Greek yoghurt
• Freshly chopped coriander
• Sliced spring onions or chives
• Pickled or fresh jalapeño slices for a kick

– Crushed tortilla chips for crunch

We love serving this chili with fluffy rice, alongside a piece of cornbread, or ladled over a baked potato. For another incredibly simple and tasty meal inspiration, do take a look at our Sticky Chicken Rice Bowls.

Storing and Freezing Your Chili

This recipe is wonderfully suited to making in a large quantity. To store leftovers, let the chili cool down completely before placing it in an airtight container. It will stay fresh in the fridge for up to four days.

For freezing, divide the cooled chili into freezer-safe containers or bags. It freezes brilliantly for up to three months. To reheat, simply thaw overnight in the refrigerator and warm it gently on the hob or in the microwave until it is piping hot.

FAQ

Conclusion: Your New Favourite Comfort Food

And there we have it—a wonderfully rich, hearty, and profoundly satisfying #BeefChili that is sure to become a regular feature in your kitchen. This recipe is proof that you don’t require an extensive list of complex ingredients to produce a meal that’s bursting with flavour. It’s the ideal choice for a cosy evening, a relaxed gathering with friends, or for preparing a week of delicious, hassle-free meals.

We genuinely feel this is the ultimate classic chili, and we hope you agree. Now it’s over to you to get cooking and create this comforting classic. We would be absolutely delighted to hear your thoughts on the recipe! Please feel free to leave a rating and a comment below to let us know how you got on. And remember to snap a picture and tag us on social media—we always love seeing your fantastic creations!

Recipe Card

Prep: 15 mins
Cook: 1 hr 30 mins
Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 500g beef mince
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper (or to taste)
• 2 tbsp tomato purée
• 400ml beef stock
• 2 x 400g tins chopped tomatoes
• 1 x 400g tin red kidney beans, rinsed
• 1 x 400g tin black beans, rinsed
• 1 tbsp brown sugar
• Sea salt and black pepper, to taste

Instructions

1. Heat the olive oil in a large pot or Dutch oven over a medium heat. Sauté the chopped onion and red pepper for 5-7 minutes until softened. Stir in the minced garlic and cook for one more minute until fragrant.
2. Increase the heat to medium-high, add the beef mince, and cook until browned, breaking it up with a spoon. Drain any significant excess fat.
3. Reduce the heat to medium. Stir in the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for one minute to bloom the spices, then stir in the tomato purée and cook for a further minute.
4. Pour in the beef stock and chopped tomatoes, scraping any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour (or up to 2 for deeper flavour).
5. Stir in the rinsed kidney beans, black beans, and brown sugar. Simmer uncovered for another 20-30 minutes, allowing the chili to thicken.
6. Taste and season with salt and black pepper as needed. Serve hot with your favourite toppings like sour cream, grated cheese, and fresh coriander.

Nutrition (per serving):
Calories: 560,
Carbs: 40 g,
Protein: 34 g,
Fat: 29 g

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