This hearty chili is easy to make and perfect for a cold winter day.
- 1 clove garlic minced
- 1 pound ground beef
- salt and pepper to taste
- 1 bay leaf
- 1 cup chopped onion
- 1/2 teaspoon ground cumin
- 1/2 cup chopped green bell pepper
- 2 1/2 tablespoons chili powder
- 4 teaspoons finely chopped jalapeno chile peppers
- 1 (29 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (16 ounce) can chili beans undrained
- Carbohydrate 25.6535095234453 g
- Cholesterol 308.4428116 mg
- Fat 70.2132915034506 g
- Fiber 7.46470518796906 g
- Protein 88.385690086913 g
- Saturated Fat 27.0246664248409 g
- Serving Size 1 1 recipe (699g)
- Sodium 482.641087321867 mg
- Sugar 18.1888043354763 g
- Trans Fat 10.1274561844868 g
- Calories 1095 calories
Step-by-step
- In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.
- Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.
Replacing ground beef with ground turkey alters moisture retention significantly because lean poultry lacks the internal fat required to prevent dryness during a 90-minute simmer. Compensating for this deficit requires adding two tablespoons of neutral oil to the pan before browning the meat, ensuring the final consistency does not turn chalky. Ground pork or finely diced chuck can also serve as alternative bases, each shifting the final profile according to their native fat content.
The Impact of Timing on Texture
Adding beans at the beginning of a long simmer causes the starches to rupture and disintegrate completely into the liquid, turning the pot into a thick purée rather than a stew of distinct components. Delaying the addition of canned chili beans until the final ten minutes protects their structural integrity, keeping individual legumes intact while allowing them to absorb surrounding flavors.
- Drain rendered beef fat thoroughly after the initial five-minute sauté to prevent a greasy film from forming on the surface during simmering.
- Maintain a low heat setting after the initial boil; rapid bubbling causes the tomato solids to scorch against the bottom of the saucepan.
- Store leftovers in airtight glass containers for up to four days in the refrigerator, or freeze for three months.
