Description
Grandma’s classic homestyle chili delivers hearty comfort straight from her cherished kitchen recipe. Simmering beef, rich beans, and secret spices create a soul-warming bowl that connects generations with pure, unpretentious flavor you’ll crave again and again.
Ingredients
Scale
Meat:
- 2 pounds (0.9 kg) ground beef or turkey
Vegetables:
- 2 small green peppers, about 2 cups (473 ml) diced
- 1 small yellow onion, about 1.5 cups (355 ml) diced
- 2 cans (15-ounce/443 ml each) diced tomatoes
- 15 ounces (443 ml) tomato sauce
- 6 ounces (177 ml) tomato paste
- 15 ounces (443 ml) water
- 2 cans (15-ounce/443 ml each) kidney beans, drained and rinsed
Spices and Seasonings:
- 3 tablespoons chili powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 3 tablespoons cumin
- 1 tablespoon paprika
- 1 teaspoon chipotle powder
- 0.5 teaspoon cayenne pepper
- 0.5 tablespoon salt
- 1 teaspoon white pepper
- 0.5 teaspoon baking soda (optional)
Instructions
- Heat a large dutch oven over medium-high temperature, creating a sizzling environment for aromatic vegetables.
- Gently sweat diced bell peppers and onions until they become translucent and develop golden caramelized edges.
- Sprinkle in dried seasonings, excluding baking soda, and toast for 60-90 seconds while stirring to enhance their robust flavors.
- Introduce ground meat to the pan, breaking it into crumbly fragments and searing until barely browned with subtle pink undertones.
- Pour tomato sauce, diced tomatoes, water, and tomato paste into the mixture, creating a rich, vibrant base.
- Allow the liquid to reach a gentle simmer, reducing heat to medium-low and letting the flavors meld for approximately 15 minutes.
- Fold in kidney beans, incorporating them seamlessly into the developing chili.
- Sprinkle baking soda across the surface, stirring vigorously as the mixture effervesces and transforms.
- Reduce heat to low, permitting the chili to thicken and develop a luxurious, velvety consistency.
- Remove from heat and ladle into warm serving bowls, ready to be enjoyed immediately.
Notes
- Caramelizing vegetables first unlocks deeper, richer flavor profiles that create a robust chili foundation.
- Using ground meat with some pink remaining ensures juicy, tender texture and prevents overcooking.
- Baking soda acts as a secret tenderizing agent, helping break down meat proteins and neutralizing acidic tomato components.
- Simmering slowly allows spices to bloom and meld together, developing complex and layered taste sensations.
- Kidney beans contribute hearty protein and creamy texture, making this chili satisfyingly filling and nutritionally balanced.
- Medium-low heat maintains consistent cooking temperature, preventing scorching and promoting even ingredient integration.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 28 g
- Cholesterol: 80 mg