Try this Classic Beef and Bean Chili recipe, or contribute your own.
- Carbohydrate 20.9164891987179 g
- Cholesterol 589.670081 mg
- Fat 91.8977673974359 g
- Fiber 5.69650749157636 g
- Protein 184.707904442308 g
- Saturated Fat 37.0272290312513 g
- Serving Size 1 1 recipe (1666g)
- Sodium 743.60571046731 mg
- Sugar 15.2199817071416 g
- Trans Fat 11.4863919104359 g
- Calories 1695 calories
Step-by-step
- Cook hamburger in stock pot and drain
- Add onions and celery to hamburger, cook 5 minutes or until tender
- Add the rest of the ingredients and allow to simmer for 1 hour
The Danger of Rushing the Simmer
Many cooks ruin chili by rushing the reduction phase, leaving excess water unevaporated and raw spices sharp on the palate. Ground beef releases significant moisture into the pot, especially when combined with canned tomato sauce and water. Simmering the mixture uncovered for a full hour allows the liquid to reduce by roughly thirty percent. This evaporation concentrates the beef proteins and softens the aromatics. Stir the pot every ten minutes to prevent the thick tomato solids from scorching on the bottom of the stock pot.
Why Tomorrow Tastes Better
Chili always tastes better on the second day due to prolonged molecular binding among spices, aromatics, and meat proteins. Store the cooled chili in an airtight glass container within two hours of cooking. Keep it refrigerated for up to four days, or freeze portions for up to three months. When reheating refrigerated chili, add two tablespoons of water per quart to restore the original consistency. Warm the batch over medium-low heat until the center reaches 165 degrees Fahrenheit.
Professional Finishing Techniques
Serving temperature dictates how toppings interact with the base. Ensure the chili is piping hot before adding cold garnishes like shredded cheese or diced onions. If the fat content feels heavy on the palate, counteract the richness immediately with fresh lime juice or tomatillo avocado dressing. Acid brightens heavy stews by cutting through the saturated fat rendered from lean ground beef. Always taste the chili five minutes before serving to check if additional salt is required after the final reduction.
