This hearty and warming chili is packed with meat, beans, and tasty spices. It’s perfect for chilly days and great for batch cooking!
Honestly, I love how easy it is to make and freeze the leftovers. Just pop it in a bowl and enjoy a cozy meal anytime! Plus, it fills the house with a yummy smell.
Key Ingredients & Substitutions
Ground Beef: Ground turkey is a great leaner alternative if you’re looking for a lighter option. I personally like using half beef and half turkey for a good balance of flavor and less grease.
Beans: Kidney beans are classic, but you can swap them for black beans or pinto beans based on your preference or what you have in the pantry. They all work great in chili!
Spices: Chili powder is essential, but if you want to kick up the heat, add cayenne pepper or diced jalapeños. Adjust to your taste – I like a little warmth without overpowering the other flavors.
Tomato Paste: If you’re out of tomato paste, you can use tomato sauce, but reduce the amount of beef broth slightly to avoid making the chili too watery.
How Do I Make Sure My Chili is Thick and Hearty?
To get that perfect thickness in your chili, focus on simmering and the right balance of ingredients. Here’s a simple guide:
- Cook the chili longer on low heat. This allows ingredients to meld and the liquid to reduce.
- If you want to thicken it more, you can mash some beans against the pot’s side with a spoon to create a creamier texture.
- To add thickness without changing the flavor, consider mixing in a tablespoon of cornstarch with a bit of water and adding it toward the end of cooking.
Following these tips will help you create the perfect chili every time! Enjoy!
Freezer-Friendly Chili
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 lb ground beef (or ground turkey)
- 1 large carrot, diced
- 1 (14 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef broth (or water)
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped fresh cilantro
How Much Time Will You Need?
This delicious chili takes about 15 minutes to prepare and around 40 minutes to cook. If you’re freezing it, just allow some extra time for cooling. In total, you’re looking at about 1 hour for a hearty meal that you can stock away for future cravings!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes or until it’s softened. Then, toss in the minced garlic and sauté for another minute until it becomes fragrant. Yum!
2. Brown the Meat:
Add the ground beef (or turkey) and cook, using a spoon to break it into smaller pieces. Cook until the meat is browned and no longer pink, which should take about 7-10 minutes. This step adds a ton of flavor!
3. Add Your Veggies:
Next, stir in the diced carrot and cook for an additional 2-3 minutes to let it soften a bit. You can already smell how good this chili is going to be!
4. Mix in the Tomato!
Time to add the diced tomatoes, tomato paste, and beef broth. Stir everything together until well combined. This is where your chili starts to take shape!
5. Spice it Up:
Now, mix in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Give it a good stir to blend all those wonderful spices, bringing the chili to a simmer.
6. Let it Cook:
Reduce the heat to low and cover the pot. Let it cook for at least 30 minutes, stirring occasionally. This helps the flavors deepen and develop. Remember, patience is key!
7. Final Touches:
After 30 minutes, stir in the kidney beans. Let the chili cook uncovered for another 10 minutes, which will help it thicken to that perfect consistency. Check the taste and adjust the seasoning if you’d like.
8. Serve and Enjoy!
Serve your chili hot, topped with a dollop of sour cream, shredded cheese, and fresh cilantro if desired. It’s comfort food at its best!
9. Freeze for Later:
If you have leftovers (or want to prepare ahead), let the chili cool completely. Portion it into airtight containers or freezer bags, and store it in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating on the stove or in the microwave!
This chili is thick, hearty, and perfect for making ahead and freezing for busy days! Enjoy every spoonful!
Can I Use Different Types of Meat?
Absolutely! Ground turkey is a great leaner alternative to ground beef. You can also try using ground chicken or leave the meat out entirely for a vegetarian version by adding more beans or lentils!
How Can I Make This Chili Spicier?
If you like some heat, consider adding diced jalapeños, crushed red pepper flakes, or even a splash of hot sauce. Start with small amounts, then add more to taste as the chili cooks.
Can I Freeze This Chili?
Yes! Let the chili cool completely before transferring it to airtight containers or freezer bags. It’ll last for up to 3 months in the freezer. Thaw it overnight in the fridge before reheating!
What Toppings Go Well with This Chili?
Some tasty toppings include shredded cheese, sour cream, chopped fresh cilantro, green onions, or even crushed tortilla chips for a nice crunch. Get creative with what you love!