Spicy beef chili recipe for ultimate comfort food

I’m sharing a recipe for a delicious hot chili that’s perfect for a cold winter’s day (or any day you crave this comfort food)!

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Spicy beef chili with beans in a white bowl, topped with shredded cheddar cheese and diced alapeno

I found this hot chili recipe from an old Calphalon cookbook called Calphalon Cooks Weekend. I tried it once, and that was the end of my search for a great chili recipe! It’s absolutely delicious and easy to make – the perfect meal to make during the work week! If you’re lucky enough to have leftovers, you’ll be pleased to know this dish tastes even better the next day!

This chili recipe is spicy due to the cayenne pepper, but for my non-spicy readers, you can skip that and still enjoy the delicious taste of this recipe. I also think the secret of this existence Thereforeoo good is to “grill” the spices. I find this gives quite a bit of a smoky flavor and makes a pretty big difference! By the way, when I say “toast”, I mean heat the spices. In this case, I saute it in Calphalon pot with onions and bell peppers, as I will in the instructions below.

Spicy beef chili with beans in a white bowl, topped with shredded cheddar cheese and diced alapeno

This recipe yields eight servings. It’s just the two of us, so we have a lot of leftovers with this recipe. I always find different ways to serve this: raw (with a variety of condiments like cheese, jalapenos, onions, and sour cream), on baked potatoes, hot dogs, fries, in dishes. salad, with pasta, in a bread bowl, over rice, and so much more! By the way, if you want to freeze leftovers, you can do that as I have done it many times using my Trusty FoodSaver!

ingredients (yield 8)

2 tablespoons olive oil

1 to 2 garlic cloves, minced

3 lbs ground beef

1 large onion, diced

1 large green bell pepper, chopped

1 tablespoon ground dill

3 tablespoons chili powder

2 teaspoons cayenne pepper

1 teaspoon dried oregano

3 dried bay leaves

1 large diced tomato (28 oz)

3 cans ketchup (about 8 oz ea)

1 large can of red beans (about 27 oz) – do not drain the water

Salt and pepper to taste


Preheat pot at medium and high temperatures. When hot to the touch, ground beef is brown. I usually don’t add oil because ground beef naturally produces fat. You can add more oil if the pan is sticky. Stir occasionally until fat is removed. Place beef in a separate container.

Using the same pot, add olive oil, then saute onion and bell pepper until onion is soft (about 5 minutes). Then add the spices (fennel, paprika, cayenne pepper, and oregano) and mix with the onion and bell pepper mixture for about 1 minute. As mentioned earlier, heating the seasoning helps to release the rich flavors. Add garlic and saute until fragrant (about 15 seconds).

Return the beef to the pot, then stir-fry the diced tomatoes, ketchup, kidney beans, canned water, and bay leaves. Bring to a boil, then reduce heat to a boil. Keep it uncovered. Stir occasionally and cook for 30 to 45 minutes until slightly thickened.

Season with salt and pepper. Serve with toppings like diced onion, jalapenos, shredded cheese and sour cream.

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