Classic Beef Chili Recipe: Ultimate Comfort Food!

Watch our video to learn how to make our mouthwatering Beef Chili! Made with tender beef, aromatic spices, and topped with creamy sour cream, tangy cheddar cheese, and fresh cilantro. Perfect for cozy nights or entertaining guests!

Find the Written Recipe at https://yellowchilis.com/classic-beef-chili-recipe/

About:
Chili, a staple of Tex-Mex cuisine, originated in Northern Mexico and was popularized by Texas cattle drivers in the 19th century. They made it with ingredients like beef, spices, and chili peppers, which were readily available on their trails.

The dish has gained global popularity for its simplicity and robust flavors. While stories about the invention of chili vary, its appeal is universal. Today, chili can range from mild to very spicy, tailored to local tastes and preferences.

Ingredients:

For Chili:
1.5 lbs Lean Ground Beef
1 medium Onion, chopped
5 cloves Garlic, minced
2 tbsp Chili Seasoning Powder (homemade or store-bought)
1 tsp Cumin Powder
1 medium Green Bell Pepper, diced
14.5 oz Fire Roasted Diced Tomatoes
14.5 oz Diced Tomatoes
15 oz Kidney Beans
2 cups Beef Broth
1 tbsp Tomato Paste
7 oz Fire Roasted Green Chiles (reduce to half or skip for less heat)
3 tbsp Olive Oil
Black Pepper, to taste
Salt, to taste

Toppings:
Sour cream
Cheddar cheese
Jalapeno peppers
Tortilla chips
Cilantro leaves
Lime wedges, or lime juice to squeeze before serving

Recipe notes:
Saute Aromatics Thoroughly: It’s crucial to sauté your aromatics (like onions, garlic, and bell peppers) on medium heat until they’re well-cooked. This step releases their natural flavors, enriching your chili with a more intense profile.

Deglaze the Pan: After browning the meat, there might be bits stuck to the bottom of the pan. Don’t let these go to waste! Add a little beef broth or even beer to the pan and scrape these bits off. This technique, called deglazing, adds an extra layer of flavor to your chili.

Spice Check: For the base spices, I use chili powder, cumin, and black pepper. The chili powder should be a blend that includes cayenne, cumin, Mexican oregano, paprika, garlic powder, onion powder, and salt, which are generally available in stores. Avoid using pure chili or chile powders, as these are much spicier and can overpower your dish.

Tailor to Taste: While I add canned roasted green chiles for a bit of heat, you can reduce the amount or omit them altogether if you prefer a milder chili.

Don’t Skip Simmering: Let your chili simmer for the suggested time to allow the flavors to meld properly. If time allows, simmering it longer (up to an hour on low heat) will deepen the flavors even more, creating an intensely flavorful chili.

Tone Down the Heat: If your chili turns out too spicy, you can easily moderate the heat. Adding a tablespoon of brown sugar, a small block of cream cheese, and a few dollops of sour cream can soften the spiciness while adding a creamy, rich texture and flavor.

Thicken with Masa Harina: If you like your chili with a thicker texture, consider using masa harina (a type of corn flour used in Mexican cooking) as a natural thickener. Stir a small amount into the chili towards the end of cooking to achieve the desired consistency.

Rest the Chili: Once cooked, let your chili rest for at least half an hour before serving. This resting period allows the flavors to meld together even more, enhancing the overall taste.

Consider Other Add-ins: Although I’ve kept the recipe simple, feel free to experiment with other ingredients like chopped celery, brewed coffee, or a couple of squares of dark chocolate. These can enhance the complexity and richness of your beef chili.

What to expect?
0:00 Introduction
0:16 Prep Chili
2:52 Final Output
2:57 Recipe Notes

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