DinnerMain Course

Clarice's Chili

Name: Clarice's Chili
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 6 servings
Cuisine: american
Ingredients: 900 g ground beef; 1 tbsp unsalted butter; 1 pcs yellow onion chopped; 2 clove garlic minced; 3 tbsp chili powder; 1 tbsp ground cumin; 1 tsp dried oregano; 0.5 tsp cayenne pepper (optional); 400 g diced tomatoes canned, undrained; 425 g Canned stewed tomatoes canned, drained; 115 g diced green chiles canned, undrained; 225 g tomato sauce; 425 g kidney beans canned, rinsed and drained; 425 g pinto beans canned, rinsed and drained; 240 ml beef broth; 1 tsp salt; 0.5 tsp black pepper freshly ground

A straightforward and hearty chili made with ground beef, two kinds of beans, tomatoes, and a simple blend of spices. This one-pot meal simmers on the stove to let the flavors meld into a rich and savory classic.

An original recipe by Forkin

Total time: 2 hr
Serves: 6
Difficulty: Easy
Per serving: 674 kcal

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gground beef
1 tbspunsalted butter
1 pcsyellow onion, chopped
2 clovegarlic, minced
3 tbspchili powder
1 tbspground cumin
1 tspdried oregano
0.5 tspcayenne pepper(optional)
400 gdiced tomatoes, canned, undrained
425 gCanned stewed tomatoes, canned, drained
115 gdiced green chiles, canned, undrained
225 gtomato sauce
425 gkidney beans, canned, rinsed and drained
425 gpinto beans, canned, rinsed and drained
240 mlbeef broth
1 tspsalt
0.5 tspblack pepper, freshly ground

Equipment

spoon · large pot · dutch oven · can opener · cutting board · knife

The method

Step by step

1
In a large pot or Dutch oven, melt the butter over medium heat.
About 1 min
2
Add the chopped onion and sauté for 5-7 minutes, until it becomes soft and translucent.
About 7 min
3
Add the ground beef to the pot.
About 1 min
4
Cook the beef, breaking it apart with a spoon, until it is fully browned, about 8-10 minutes.
About 10 min
Cook’s note: If there's a lot of rendered fat, carefully drain most of it from the pot.
5
Stir in the minced garlic, chili powder, ground cumin, dried oregano, salt, black pepper, and optional cayenne pepper.
About 1 min
6
Cook for about one minute, stirring constantly, until the spices are fragrant.
About 1 min
Cook’s note: Toasting the spices briefly deepens their flavor.
7
Add the undrained diced tomatoes, drained stewed tomatoes, undrained diced green chiles, and the tomato sauce to the pot.
About 2 min
8
Stir in the rinsed and drained kidney beans and pinto beans, followed by the beef broth.
About 2 min
9
Bring the mixture to a gentle boil, then reduce the heat to low to maintain a simmer.
About 5 min
10
Cover the pot and let the chili simmer for at least 90 minutes, stirring occasionally.
About 1 hr 15 min
Cook’s note: A longer simmer time will result in a richer flavor and more tender meat.
11
Taste and adjust seasoning with more salt or pepper if needed before serving.
About 1 min

Per serving

Nutrition

56%Score

Calories: 674.2kcal
Protein: 42.3g
Carbs: 51g
Fat: 34.9g
Fibre: 16.5g
Sugar: 9.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chili in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until warmed through.