Table of Contents
Recipe Information:
Chili Recipe
Prep Time:
20 Min
Cook Time:
8 Hour 30 Min
8 Hr 50 Min
Equipment For Chili Recipe
Equipment Suggestions
Ingredients For Chili Recipe
- 2 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 28 oz can diced tomatoes, not drained
- 15 oz can tomato sauce
- 2 tablespoons chili powder
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 16 oz can kidney beans, drained, rinsed
Directions For Chili Recipe
- In 12-inch skillet, cook beef over medium heat 10 minutes, stirring occasionally, until thoroughly cooked; drain.
- Spray 3-1/2 to 6-quart slow cooker with cooking spray. In slow cooker, mix beef and remaining ingredients except beans and cheese. Cover; cook on Low heat setting 8 hours.
- Stir in beans. If using Low heat setting, increase to High. Cover; cook 20 minutes longer or until slightly thickened.
- Sprinkle individual servings with cheese.
Nutrition Facts From This Chili Recipe
Energy
425
kcal
Water
295.31
g
Ash
5.59
g
Alcohol
0
g
Caffeine
0
mg
Theobromine
0
mg
Carbohydrate
28.62
g
Fiber
7.8
g
Sugars, Total
10.47
g
Glucose
3.92
g
Fructose
4.03
g
Galactose
0
g
Sucrose
2.49
g
Lactose
0
g
Maltose
0
g
Starch
0
g
Total Lipid
16.02
g
Total Polyunsaturated
1.047
g
Omega 3
0.022
g
Omega 6
0.368
g
Total Monounsaturated
6.291
g
Total Saturated
5.931
g
Total Trans
0.483
g
Cholesterol
114
mg
Phytosterols
5
mg
Stigmasterol
0
mg
Campesterol
0
mg
Beta-Sitosterol
0
mg
Protein
42.89
g
Tryptophan
0.261
g
Threonine
1.606
g
Isoleucine
1.84
g
Leucine
3.238
g
Lysine
3.325
g
Methionine
0.978
g
Cystine
0.44
g
Phenylalanine
1.735
g
Tyrosine
1.233
g
Valine
2.073
g
Arginine
2.623
g
Histidine
1.309
g
Alanine
2.485
g
Aspartic Acid
4.179
g
Glutamic Acid
7.125
g
Glycine
2.631
g
Proline
2.135
g
Serine
1.786
g
Hydroxyproline
0
g
Vitamin C
16.3
mg
Folate, Total
50
µg
Folate, DFE
50
µg
Folate, Food
50
µg
Folic Acid
0
µg
Vitamin B1 (Thiamin)
0.209
mg
Vitamin B2 (Riboflavin)
0.359
mg
Vitamin B3 (Niacin)
9.374
mg
Vitamin B5 (Pantothenic Acid)
1.361
mg
Vitamin B6
0.759
mg
Vitamin B12 (Cobalamin)
3.23
µg
Vitamin A
1205
IU
Retinol
4
µg
Carotene, Beta
651
µg
Carotene, Alpha
48
µg
Cryptoxanthin, Beta
82
µg
Lycopene
14233
µg
Lutein + Zeaxanthin
204
µg
Vitamin E
3.34
mg
Vitamin E, Added
0
mg
Tocotrienol, Alpha
0.08
mg
Tocotrienol, Beta
0
mg
Tocotrienol, Gamma
0.07
mg
Tocotrienol, Delta
0
mg
Vitamin D
3
IU
Vitamin D3
0
µg
Vitamin K
11.9
µg
Choline
134.3
mg
Betaine
11.1
mg
Isoflavones, Total
0
mg
Daidzein
0
mg
Genistein
0
mg
Glycitein
0
mg
Calcium, Ca
119
mg
Magnesium, Mg
86
mg
Phosphorus, P
397
mg
Iron, Fe
7.54
mg
Potassium, K
1162
mg
Sodium, Na
961
mg
Zinc, Zn
9.7
mg
Copper, Cu
0.594
mg
Selenium, Se
30.8
µg
Manganese, Mn
0.649
mg
Fluoride, F
21.4
µg
Story Related To Chili Recipe
Chili Story
Once upon a time, in a cozy little town, there lived a mischievous pot of chili named Chuck. Chuck wasn’t like any ordinary chili—he had a personality all his own. He was spicy, full of flavor, and always bubbling with excitement. But most of all, Chuck loved to make people smile.
One chilly winter day, the town’s annual soup festival was just around the corner, and Chuck was determined to win the Golden Ladle Trophy. He’d been practicing his recipe for weeks, carefully adding just the right amount of ground beef, beans, tomatoes, and chili peppers. But there was one secret ingredient he hadn’t quite figured out—something that would make him stand out from all the other soups.
As the festival day arrived, Chuck was placed on a table alongside the other contestants—thick, creamy soups, hearty stews, and brothy broths. He was nervous. What if his spicy personality wasn’t enough?
Just then, a little girl named Lily came up to his table. She sniffed the air, her eyes lighting up. “Mmm, you smell amazing!” she said. “I think you’re gonna win!”
Chuck bubbled happily, though no one could hear it. Lily smiled and took a tiny spoonful. She paused for a second, and then her eyes grew wide with delight. “You’re perfect!” she exclaimed, “But… I think you need a little something extra.”
Lily darted over to the nearby herb garden and plucked a small handful of fresh cilantro. She stirred it into Chuck’s warm, swirling broth. The pot felt a little tingly, like a sneeze waiting to happen. It was just the magic touch he needed.
The judges came around, tasting soups left and right. When they reached Chuck, they hesitated, a little unsure of his bold flavor. But then they took a bite, and suddenly, their faces lit up. “This!” one of them exclaimed. “It’s got so much personality!”
Chuck had won them over—not just with his spices, but with his warmth and unexpected charm. When the Golden Ladle Trophy was announced, Chuck was declared the winner, and Lily couldn’t stop smiling.
From that day on, Chuck became the town’s favorite chili, always adding a little extra spice and a lot of love to every meal. And Lily, his secret ingredient, was there to cheer him on, spoon in hand, every time.
And so, Chuck the chili learned that sometimes, the best ingredient for success is a little kindness—and a dash of cilantro!
FAQ For Chile Recipe
What kind of meat should I use for chili?
Traditional chili is often made with ground beef, but you can also use ground turkey, chicken, or even pork. For a heartier version, you could use stew meat (like beef chuck) and let it cook low and slow. Some people also go meatless and use beans or a variety of vegetables to make a vegetarian or vegan chili.
What beans are best for chili?
The most commonly used beans in chili are kidney beans, black beans, and pinto beans. However, you can mix and match based on your preference. Some people prefer to leave out beans altogether, especially in Texas-style chili, which focuses more on meat and spices.
How do I make chili spicier?
To add more heat, you can increase the amount of chili powder, or add fresh or dried hot peppers like jalapeños, serranos, or chipotles. You can also add cayenne pepper, hot sauce, or even a pinch of red pepper flakes to kick up the spice level. Be sure to taste as you go!
How long should chili cook?
Chili tastes better the longer it cooks! A minimum of 30 minutes to an hour on the stovetop allows the flavors to meld together. For a slow-cooked version, you can simmer it for 2-3 hours. If you’re using a slow cooker, you can cook it on low for 6-8 hours. The longer it sits, the deeper the flavors become.
Can I freeze leftover chili?
Yes! Chili freezes really well. Just let it cool completely, then store it in an airtight container or freezer-safe bag. It can last for up to 3 months in the freezer. To reheat, simply thaw in the fridge overnight and heat on the stovetop or in the microwave until warmed through.
