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    A Not-Soupy Beef Chili (AKA, My Favorite Chili!)

    Jan 24, 2023 · Leave a Comment

    Jump to Recipe

    A chili for people who like their chili thick and hearty!

    bowl of chili topped with sour cream and green onion

    Usually I feel like I cycle through chilis pretty quickly and have a new favorite every winter, but this one has been my mainstay for the past few years, so it's high time I share it here!

    I describe this as a really good, basic chili. No surprise ingredients! Sometimes, you just want the classic, you know?

    It's got it all: the flavor we know and love, the PERFECT texture, all with ingredients that are easy to find and a recipe that can be scaled up for big batches.

    One food topic we feel especially passionate about at my house is the texture of chili. We don't want it too soupy, we want it HEARTY. And this chili delivers. It's been described as having the perfect ratio of beans : meat.

    spoonful of chili

    Two things that make this chili:

    Using the food processor to chop the onions and peppers. The bell pepper, onion, and jalapeño all go into the food processor to get chopped. You want it to be somewhere between a dice and a puree.

    Not only does this save a TON of time, but it also is part of what gives this chili the most perfect soupiness level. The veggies cook down to be thick and rich, and you have a little bit of everything in every bite. YUM.

    • peppers and onion to go in the food processor
    • almost-pureed pepper and onion in the food processor

    Not adding extra liquid. The key to getting a thick chili is to not add extra liquid apart from the canned tomatoes and their juices! I've been making chilis for years calling for tomato sauce, broth, and other liquids and then wondering "why is this so soupy?" while eating it. Once, I tried adding no additional liquids and it was a game changer.

    The perfect, thick and hearty texture.

    Fair warning that when you add everything together in the pot you will probably think it needs some liquid. But don't add any! Once it has simmered for about an hour and the veggies and beef have released their liquid, it will be perfect!

    Substitutions

    Customize this by swapping out different bell pepper colors, using different chili peppers, or using fire roasted tomatoes. It is a really flexible recipe!

    Want to make this ahead?

    It's a perfect make-ahead meal in so many ways!

    You can:

    • Make it and freeze it. You can keep this in the freezer for up to 3 months in an airtight container. We had approximately 12 containers of this in our freezer before our youngest was born!
    • Make it in the slow cooker. Start it on the stove and then transfer to the slow cooker just before adding the canned ingredients. Perfect to start in the morning and have ready for lunch/dinner on a busy day. I love doing this for Sunday post-church lunch in the winter!
    • Make it and refrigerate. Like most soups, chili gets better the next day. This is a great option for meal prep! It'll keep for up to 5 days in an airtight container.
    steamy bowl of chili with toppings

    Serve this with

    • Toppings! Toppings are a must for chili. Sour cream, shredded cheddar, minced onion, sliced green onion, diced jalapeño, saltines... the sky is the limit!
    • Noodles. This chili is thick enough to be PERFECT for a Cincinnati chili!
    • Baked potatoes.
    • Biscuits or rolls.
    bowl of chili topped with sour cream and green onion
    Print Recipe Pin Recipe
    5 from 2 votes

    My Favorite Beef Chili! (Thick + Hearty)

    A chili for people who love a hefty chili! It's got beef, beans, and just the right blend of pepper and onion. It's an ultra-delicious classic.
    You can easily scale this recipe up for a big batch!
    Prep Time30 mins
    Cook Time1 hr
    Total Time1 hr 30 mins
    Course: Dinner, Lunch, Main Course, Soup
    Cuisine: American
    Servings: 6
    Author: Mandy Jackson

    Ingredients

    • 1 pound ground beef (see note)
    • 1 medium yellow onion
    • 1 bell pepper (whatever color you like!)
    • 1 jalapeño, seeds and stems removed if you want it less spicy
    • 2 garlic cloves, minced
    • 2 tablespoons chili powder
    • 2 teaspoons cumin
    • 1 teaspoon dried oregano
    • 2 1/2 teaspoons kosher salt
    • 2 (14.5 ounce) cans diced tomato
    • 2 (15 ounce) cans kidney beans, drained (see note)

    Directions

    • Brown the ground beef in a large pot over medium-high heat, breaking it apart as it cooks.
      Meanwhile, cut the onion and peppers into large chunks and place in the bowl of a food processor fitted with the blade attachment. Pulse until very finely minced. It will be liquidy and somewhere between a dice and a puree.
      Once no pink remains on the beef, add the pepper and onion mixture and cook until softened, about 5 minutes. If you come across any larger hunks of pepper or onion, just break them up with a wooden spoon. Add the garlic, chili powder, cumin, oregano, and salt and cook 1 minute more.
      Add the canned tomatoes along with their juices, and the drained beans. Bring to a soft boil.
      Reduce the heat to a simmer, cover, and simmer 1 hour. Serve topped with your favorite chili toppings!

    Notes

    Ground beef - If you're using less than 90% lean, you may want to drain off some of the fat after browning the beef. 
    Kidney beans - I like to use a mix of dark and light here.
    Diced tomatoes - I like to use fire roasted if I can find them, but any diced tomatoes will be delicious. 
    If you're making more than a double batch, you'll want to do the peppers and onions in batches in the food processor so it's not overly full.
    To make in the slow cooker, transfer the beef mixture to a slow cooker after adding in the spices. Stir in the tomatoes and beans and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
     
    Did you make this recipe?Mention @itsmandyjackson on instagram so I can admire + share it!

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    Mandy Jackson

    hi, i'm mandy.

    A regular Midwest homebody. Here, I share recipes we love, and how we're thoughtfully renovating our 100-year-old American foursquare.

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