Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
All-American Chili
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- #85633
Classic American chili made with ground beef, beans, tomatoes, and spices. It's simple to prepare, making it a great option for a quick meal.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
ingredients
1 pound lean ground beef
1 cup chopped onion
1 cup chopped green bell pepper
2 cans (15 ounce size) chili beans, undrained
1 can (14.5 ounce size) diced tomatoes, undrained
1 can (6 ounce size) tomato paste
1/2 cup water
1/4 teaspoon black pepper
1 teaspoon salt
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon sugar, optional
shredded cheddar cheese
directions
Heat a large saucepan over medium-high heat. Add the ground beef, onion, and bell pepper. Cook, stirring frequently, until the beef is cooked and the vegetables are soft. Drain off any excess grease.
Add the beans, tomatoes, tomato paste, water, pepper, salt, chili powder, oregano, and sugar. Bring the chili to a boil, then reduce the heat to a low simmer. Cover the pan and let simmer for 20 minutes, or until thick.
Serve the chili hot, topped with shredded cheddar cheese and any other desired toppings.
recipe tips
Cook the chili a day ahead and reheat before serving for more flavor as the spices meld overnight.
If using leaner meat, consider adding a splash of beef broth or Worcestershire sauce for extra flavor.
For a smokier flavor, add a teaspoon of smoked paprika or some diced smoked sausage.
Try different types of chili powders for varying heat and flavor, like ancho or chipotle chili powder.
If you prefer a vegetarian version, use lentils or additional beans instead of meat.
Always taste and adjust seasoning as you go.
For a creamier texture, add a dollop of sour cream or Greek yogurt when serving.
common recipe questions
Can I use regular ground beef or ground chuck?
Lean ground beef (90/10) is recommended because it balances flavor and texture without being too greasy. If you use a fattier beef, make sure to drain it well after browning it.
Can I use turkey or chicken instead of ground beef?
Ground turkey or chicken can be used as a lighter alternative to ground beef, though the flavor and text will differ. You could also use a plant-based alternative.
What if I don't have chili beans?
You can substitute with black beans, kidney beans, or pinto beans. Use what you have on hand or prefer. Chili beans are in a mild sauce so you may need to add some additional liquid or seasonings to replace it.
Can I add other vegetables to the chili?
Bell peppers, corn, mushrooms, or even zucchini can be added if desired.
Can I use fresh tomatoes instead of canned?
Use about 3 cups diced fresh tomatoes in place of the canned. Keep any juices from dicing them and you'll need to add about 1/4 cup of additional water or tomato juice.
How spicy will this chili be?
The spice level will depend on the chili powder used. If you want it spicier, you can add cayenne pepper or diced jalapenos.
How can I thicken the chili more?
Let it simmer uncovered to evaporate excess liquid, or add a small amount of cornmeal or masa harina for a thicker texture.
Can I make the chili ahead of time?
Yes, chili often tastes better the next day as the flavors meld together. Make it ahead and refrigerate or freeze for later.
Can I freeze leftover chili?
Yes, chili freezes well. Allow it to cool completely, then transfer to airtight containers, leaving space for expansion, and store in the freezer for up to 3 months.
How do I reheat leftover chili?
Heat it in a saucepan over medium heat, adding additional liquid if needed. You can also microwave it, stirring occasionally during the cook time so it heats evenly.
What other toppings go well with chili?
Common toppings include shredded cheese, sour cream, green onions, jalapenos, avocado, and tortilla chips.
What is the purpose of sugar in chili?
Sugar helps to balance the acidity from tomatoes and adds to the overall flavor, but it's optional depending on your taste.
How long can I store leftover chili?
Refrigerated in an airtight container, chili can last for about 3-4 days.
Can I adapt this recipe for a slow cooker?
Yes, brown the beef and vegetables first in a skillet, then transfer everything to a slow cooker and cook on low for 4-8 hours (depending on how thick you want it).
Should I include salt if I'm using canned beans?
Canned beans often contain sodium, so taste your chili before adding additional salt to avoid over-seasoning.
Can I substitute fresh herbs for dried ones?
Yes, fresh herbs can be used; typically, use three times the amount of fresh herbs as dried, but add them towards the end of cooking for best flavor.
tools needed
Large Saucepan with Lid: For browning the ground beef, onion, and bell pepper and simmering the remaining ingredients.
Measuring Cups and Spoons: For measuring ingredients such as the onion, water, chili powder, and dried oregano.
Cutting Board: For chopping the onion and green bell pepper.
Knife: For chopping the onion and green bell pepper.
Wooden Spoon or Spatula: For stirring the chili as it cooks.
Can Opener: To open the cans of chili beans, diced tomatoes, and tomato paste if they do not have pull-tabs.
Colander (optional): For draining the excess grease from the browned meat.
Grater (optional): If shredded cheddar cheese is not pre-packaged, a grater will be necessary to grate the cheese.
what goes with it?
Cornbread: A classic pairing with chili, cornbread adds a sweet, buttery note that balances the spice and heartiness of the chili.
Sour Cream: A cool, creamy topping that helps to mellow the heat, adding a rich texture that complements the chili's robust flavors.
Fritos or Tortilla Chips: Crunchy textures contrast well with the thick chili, and their saltiness enhances the dish, creating an appealing texture combo.
Pickled Jalapenos: These add a tangy and spicy kick that can boost the chili without taking over its main flavors.
Avocado: Sliced or diced, avocado adds a fresh, creamy element that works well with the richness of the chili.
Lime Wedges: A squeeze of lime adds acidity, cutting through the richness of the chili.
Hot Dogs: Turn a hot dog into a chili dog. Top a hot dog in a bun with the chili and add your favorite toppings.
Rice: Serving the chili over rice can absorb some of the sauce and add a hearty base.
Salad: A simple green salad with a light vinaigrette can offer a refreshing counterpoint to the heavier chili.
Hot Sauce: For those who enjoy additional heat, a few dashes of your favorite hot sauce can amp up the flavor.
Grated Monterey Jack Cheese: A milder alternative to cheddar. Want it zestier? Use jalapeno Jack cheese.
nutrition data
288 calories, 13 grams fat, 30 grams carbohydrates, 18 grams protein per serving.
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Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments
July 26, 2013
Chili really needs to simmer for a long time to incorporate the flavors so I made this as directed but then put it in my crockpot for 4 hours on low. Serve it with toppings like sour cream, cheese, sliced jalapenos, etc.
July 13, 2013
I make this recipe at least once a week. It's so simple and we all like it.
November 1, 2010
I've made this recipe a handful of instances now. I've had nothing but compliments over it! The first time I made it as is. I've since started adding my own little touches to give it a little kick. It's a great recipe for when you have to feed a large group and not everyone likes their chili spicy! I will be making it again in a few days. I can't get enough of it!
February 15, 2009
Actually quite good, just a little tame I thought. The second time I made it instead of sugar I used some BBQ sauce and I add just a little Franks hot sauce to give it a little heat
December 25, 2008
This is a great recipe. Excellent. I'll make this dish again. Thank-you.