Hamburger Meat Chili recipe

It’s chili night at our house – and that’s always a reason to celebrate! There’s something undeniably comforting and satisfying about a big bowl of hearty chili, especially when the weather turns cool. This Hamburger Meat Chili recipe has become a family staple for us, and for good reason. It’s incredibly easy to throw together, packed with flavor, and always a crowd-pleaser. Even my picky eaters devour it, and my husband raves about the depth of flavor. Whether it’s a casual weeknight dinner or a potluck gathering, this chili is a guaranteed hit. The aroma that fills the kitchen while it simmers is simply irresistible, and the taste? Pure chili perfection. Trust me, once you try this recipe, it will become your go-to chili for years to come. Get ready to experience chili that’s not just good, but truly exceptional!

Ingredients: The Heart of Hearty Hamburger Meat Chili

To create a truly unforgettable Hamburger Meat Chili, you need the right ingredients. This recipe focuses on building layers of flavor, starting with quality components. Here’s what you’ll need to gather:

• Ground Beef: 2 lbs (approximately 900g) of ground beef. For the best flavor and texture, I recommend using ground beef that is 80/20 blend (80% lean, 20% fat). The fat content is crucial for richness and prevents the chili from becoming dry. You can use leaner ground beef if preferred, but you might need to add a tablespoon of olive oil during browning to maintain moisture. Ground chuck or ground sirloin are excellent choices.
• Onion: 1 large yellow onion, diced. Yellow onions offer a balanced flavor that sweetens as they cook, providing a foundational aromatic base for the chili. You can substitute with white or sweet onions, but yellow is generally considered the best all-purpose onion for chili.
• Bell Peppers: 2 bell peppers, diced (choose your colors!). I personally love using a combination of red and green bell peppers for visual appeal and a nuanced flavor profile. Red bell peppers are sweeter, while green bell peppers have a slightly more bitter and earthy taste. You can also incorporate orange or yellow bell peppers for added sweetness and color diversity.
• Garlic: 4 cloves of garlic, minced. Fresh garlic is essential for a robust chili flavor. Mince it finely to release its aromatic oils during sautéing. If you are short on time, you can use pre-minced garlic, but fresh is always superior in taste. For a milder garlic flavor, you can roast the garlic cloves before mincing and adding them to the chili.
• Canned Diced Tomatoes: 2 (14.5 oz or 411g) cans of diced tomatoes, undrained. Undrained tomatoes contribute to the liquid base of the chili and add a tangy tomato flavor. You can use fire-roasted diced tomatoes for a smoky depth or diced tomatoes with added chilies for extra heat.
• Tomato Paste: 6 oz (approximately 170g) can of tomato paste. Tomato paste is a flavor powerhouse in chili. It provides concentrated tomato flavor, richness, and helps to thicken the chili to the perfect consistency. Look for a high-quality tomato paste for the best results.
• Kidney Beans: 2 (15 oz or 425g) cans of kidney beans, drained and rinsed. Kidney beans are a classic chili bean, known for their meaty texture and mild, slightly sweet flavor. Draining and rinsing them removes excess sodium and any starchy liquid. You can use dark red or light red kidney beans based on your preference.
• Black Beans: 1 (15 oz or 425g) can of black beans, drained and rinsed. Black beans add another layer of texture and flavor to the chili. They have a slightly sweeter and earthier taste compared to kidney beans. Feel free to adjust the ratio of kidney beans to black beans or use only one type if you prefer.
• Chili Powder: 3 tablespoons of chili powder. Chili powder is the cornerstone of chili flavor. It’s a blend of spices, typically including dried chilies, cumin, oregano, and garlic powder. Adjust the amount to your preferred spice level. For a milder chili, start with 2 tablespoons and taste as you go. For a spicier chili, you can add up to 4 tablespoons or use a spicier chili powder blend.
• Cumin: 2 teaspoons of ground cumin. Cumin is a warm and earthy spice that is essential in chili. It adds depth and complexity to the flavor profile. Freshly ground cumin seeds, toasted lightly before grinding, will offer an even more intense aroma and taste.
• Dried Oregano: 1 teaspoon of dried oregano. Oregano adds a slightly peppery and herbaceous note to the chili, complementing the other spices beautifully. Mexican oregano is a great choice if you can find it, as it has a slightly stronger and more citrusy flavor compared to Mediterranean oregano.
• Smoked Paprika: 1 teaspoon of smoked paprika. Smoked paprika brings a subtle smoky depth to the chili, enhancing its overall richness and complexity. It adds a wonderful layer of flavor that elevates the chili beyond basic chili powder. You can use sweet or hot smoked paprika depending on your preference for heat.
• Cayenne Pepper: ½ teaspoon of cayenne pepper (optional, adjust to taste). Cayenne pepper adds a kick of heat to the chili. Start with ½ teaspoon and adjust to your spice preference. If you are sensitive to spice, you can omit it entirely or use a pinch of red pepper flakes instead.
• Beef Broth: 4 cups (approximately 950ml) of beef broth. Beef broth provides the liquid base for the chili and adds depth of flavor. Use low-sodium beef broth to control the salt content. You can also use chicken broth or vegetable broth as substitutes, but beef broth is recommended for the most authentic chili flavor.
• Salt and Black Pepper: To taste. Season the chili generously with salt and black pepper to enhance all the flavors. It’s best to season in stages, tasting and adjusting as you go.
• Optional Ingredients for extra flavor and customization:
  • Jalapeño: 1-2 jalapeños, finely diced (for extra heat). Remove seeds and membranes for less heat.
  • Chipotle Peppers in Adobo Sauce: 1-2 chipotle peppers in adobo sauce, minced (for smoky heat and flavor). Start with one and add more to taste.
  • Cocoa Powder: 1 tablespoon of unsweetened cocoa powder (for depth and richness). This sounds unusual, but it adds a subtle richness that complements the chili spices beautifully.
  • Coffee: ½ cup of strong brewed coffee (for depth and complexity). Similar to cocoa powder, coffee adds a depth of flavor that enhances the chili.
  • Masa Harina: 1-2 tablespoons of masa harina (for thickening and authentic flavor). Masa harina is finely ground corn flour used to make tortillas and tamales. It adds a subtle corn flavor and helps to thicken the chili naturally.
  • Bay Leaf: 1-2 bay leaves (for aromatic depth, remove before serving). Bay leaves infuse a subtle herbal aroma into the chili as it simmers.

Instructions: Crafting Your Perfect Pot of Hamburger Meat Chili

Now that you have all your ingredients ready, let’s get cooking! Follow these step-by-step instructions to create a delicious and satisfying Hamburger Meat Chili:

1. Brown the Ground Beef: In a large, heavy-bottomed pot or Dutch oven, heat over medium-high heat. Add the ground beef and cook, breaking it up with a spoon or spatula, until it is browned and no longer pink. Drain off any excess grease. Browning the beef is crucial for developing rich, savory flavors. Don’t skip this step! Ensure the beef is cooked through and evenly browned for optimal texture and taste.
2. Sauté Aromatics: Add the diced onion and bell peppers to the pot with the browned ground beef. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. The onions should become translucent and the bell peppers slightly tender. Sautéing the vegetables releases their natural sugars and aromas, building a flavorful base for the chili.
3. Add Garlic and Spices: Stir in the minced garlic, chili powder, cumin, dried oregano, smoked paprika, and cayenne pepper (if using). Cook for another minute, stirring constantly, until fragrant. This step is called “blooming” the spices. Cooking the spices in the hot oil releases their aromatic oils and intensifies their flavor. Be careful not to burn the garlic or spices; stir constantly and reduce heat if needed.
4. Incorporate Tomato Paste: Add the tomato paste to the pot and cook, stirring constantly, for 1-2 minutes. This step is also crucial for developing flavor. Cooking the tomato paste caramelizes its sugars and deepens its flavor, adding richness to the chili. Stir it in thoroughly and ensure it coats the beef and vegetables evenly.
5. Add Tomatoes and Broth: Pour in the canned diced tomatoes (undrained) and beef broth. Stir well to combine all the ingredients. Bring the mixture to a simmer, then reduce the heat to low.
6. Simmer and Develop Flavor: Cover the pot and let the chili simmer gently for at least 1 hour, or up to 2-3 hours for even deeper flavor. The longer it simmers, the more the flavors will meld and develop. Stir occasionally to prevent sticking to the bottom of the pot. If you are using optional ingredients like cocoa powder, coffee, chipotle peppers, jalapeño, or bay leaf, add them during the simmering process.
7. Add Beans and Thicken (Optional): In the last 30 minutes of simmering, stir in the drained and rinsed kidney beans and black beans. If you want to thicken the chili further, you can mix 1-2 tablespoons of masa harina with a little bit of the chili liquid to form a slurry, then stir it back into the pot. Simmer for another 15-20 minutes to allow the beans to heat through and the chili to thicken. Taste and adjust seasoning with salt and black pepper as needed. Remember to remove bay leaf(s) if used, before serving.
8. Serve and Enjoy: Once the chili has simmered to your desired consistency and flavor, it’s ready to serve. Ladle into bowls and garnish with your favorite toppings (see “How to Serve” section below for ideas). Enjoy the warmth and deliciousness of your homemade Hamburger Meat Chili!

Nutrition Facts: A Bowl of Goodness (Estimated)

(Please note: Nutritional information is an estimate and can vary based on specific ingredients, brands, and serving sizes. This is an approximate guide.)

Serving Size: Approximately 1.5 cups (350-400ml)

Servings per Recipe: Approximately 8-10 servings

Estimated Nutritional Information per Serving:

• Calories: 400-450 kcal
• Protein: 30-35g
• Fat: 20-25g (depending on ground beef fat content)
• Saturated Fat: 8-10g
• Cholesterol: 80-90mg
• Sodium: 700-800mg (can be lower with low-sodium broth and rinsing beans)
• Carbohydrates: 30-35g
• Fiber: 8-10g
• Sugar: 8-10g

Key Nutritional Highlights:

• High in Protein: Chili is a great source of protein from the ground beef and beans, contributing to muscle building and satiety.
• Good Source of Fiber: Beans and vegetables provide a significant amount of dietary fiber, promoting digestive health and helping to regulate blood sugar levels.
• Rich in Vitamins and Minerals: Chili contains vitamins and minerals from tomatoes, bell peppers, onions, and spices, including Vitamin C, Vitamin A, potassium, and iron.
• Hearty and Satisfying: The combination of protein, fiber, and complex carbohydrates makes chili a very filling and satisfying meal, keeping you feeling full and energized for longer.

Preparation Time: From Prep to Plate

• Prep Time: 20-25 minutes (chopping vegetables, measuring spices, etc.)
• Cook Time: 1 hour 30 minutes to 3 hours (simmering time, longer for richer flavor)
• Total Time: Approximately 1 hour 50 minutes to 3 hours 25 minutes

Tips for Speeding Up Prep Time:

• Use a food processor: For chopping onions and bell peppers quickly.
• Pre-minced garlic: While fresh is best, pre-minced garlic can save time.
• Organize ingredients beforehand: Having all ingredients measured and prepped before you start cooking streamlines the process.

Make-Ahead Tip: Chili is a fantastic make-ahead dish! The flavors actually deepen and improve after a day or two in the refrigerator. Make it a day in advance for even better flavor and a stress-free meal.

How to Serve: Chili Serving Suggestions

Chili is incredibly versatile and can be served in many delicious ways. Here are some ideas to elevate your chili experience:

Classic Toppings (Must-Haves):

• Shredded Cheese: Cheddar cheese, Monterey Jack, Pepper Jack, Colby Jack, or a blend. A generous sprinkle of cheese adds richness and melty goodness.
• Sour Cream or Greek Yogurt: A dollop of cool sour cream or Greek yogurt provides a creamy contrast to the spicy chili.
• Chopped Green Onions or Chives: Fresh green onions or chives add a mild oniony bite and a pop of color.

Delicious Toppings (Level Up Your Chili):

• Diced Avocado or Guacamole: Creamy avocado or guacamole adds healthy fats and a smooth texture.
• Fresh Cilantro: Chopped fresh cilantro brightens the flavors and adds a fresh, herbaceous note.
• Pickled Jalapeños: For those who like extra heat, pickled jalapeños add a tangy and spicy kick.
• Tortilla Strips or Crumbled Tortilla Chips: Crunchy tortilla strips or chips add texture and a satisfying crunch.
• Hot Sauce: Offer a variety of hot sauces for guests to customize their spice level.
• Lime Wedges: A squeeze of fresh lime juice brightens the flavors and adds a zesty touch.
• Crispy Fried Onions: For a textural contrast and savory onion flavor.

Serving Sides (Complete the Meal):

• Cornbread: Classic cornbread is the perfect companion to chili, soaking up all the delicious juices.
• Crackers: Saltine crackers, oyster crackers, or your favorite crackers for dipping and scooping.
• Tortillas (Corn or Flour): Warm tortillas for wrapping around chili or serving alongside.
• Salad: A simple green salad or a Southwestern-style salad with a light vinaigrette provides a refreshing contrast to the rich chili.
• Baked Potatoes or Sweet Potatoes: Serve chili over baked potatoes or sweet potatoes for a heartier meal.
• Rice: White rice or brown rice can be served as a base for chili.

Creative Serving Ideas:

• Chili Dogs: Top hot dogs with chili and your favorite toppings for a fun and casual meal.
• Chili Cheese Fries: Pour chili over French fries and top with cheese for a decadent treat.
• Chili Nachos: Layer tortilla chips with chili, cheese, beans, and toppings for a crowd-pleasing appetizer or game-day snack.
• Chili Mac and Cheese: Combine chili with macaroni and cheese for an ultimate comfort food dish.

Additional Tips for Chili Perfection

Here are 5 additional tips to take your Hamburger Meat Chili to the next level:

1. Don’t Skimp on Browning the Beef: Browning the ground beef properly is fundamental for developing deep, savory flavors in your chili. Take the time to brown it well in batches if necessary, and don’t overcrowd the pot. The Maillard reaction (the browning process) creates hundreds of flavor compounds that significantly enhance the taste of your chili.
2. Layer Your Spices and Bloom Them: Adding spices at different stages of cooking builds complexity. Blooming the spices in hot oil before adding liquids intensifies their aroma and flavor. This simple step makes a noticeable difference in the overall taste of the chili. Don’t just dump all the spices in at once; layer them for the best results.
3. Simmer Low and Slow: Patience is key when making chili. Simmering it low and slow allows the flavors to meld and deepen over time. A longer simmer time results in a richer, more complex, and more flavorful chili. If you have the time, let it simmer for 2-3 hours for truly exceptional results.
4. Taste and Adjust Seasoning Frequently: Seasoning is crucial for bringing out the best in your chili. Taste it throughout the cooking process and adjust salt, pepper, and spices as needed. Everyone’s taste preferences are different, so don’t be afraid to customize the seasoning to your liking. A little extra salt or a pinch more chili powder can make a big difference.
5. Experiment with Toppings and Variations: Chili is incredibly versatile, so don’t be afraid to experiment with different toppings and ingredient variations. Try adding different types of beans, vegetables, or spices to create your own signature chili. Explore different toppings to find your perfect combination. Get creative and have fun with it!

FAQ: Your Chili Questions Answered

Q1: Can I make this chili in a slow cooker?

A: Yes, absolutely! To make this chili in a slow cooker, brown the ground beef and sauté the onions and bell peppers in a skillet on the stovetop as directed in the recipe. Then, transfer everything to your slow cooker, including the remaining ingredients (garlic, spices, tomato paste, diced tomatoes, broth, and beans). Cook on low for 6-8 hours or on high for 3-4 hours. Slow cooking is a great way to develop even deeper flavors and is perfect for busy days.

Q2: Can I freeze leftover chili?

A: Yes, chili freezes exceptionally well! Let the chili cool completely, then transfer it to freezer-safe containers or freezer bags. For freezer bags, lay them flat to freeze, which saves space. Chili can be frozen for up to 3-4 months. To thaw, you can thaw it overnight in the refrigerator or gently reheat it from frozen on the stovetop or in the microwave. Freezing chili is a great way to have a quick and easy meal on hand whenever you need it.

Q3: How can I make this chili spicier?

A: There are several ways to increase the spice level of this chili:

• Increase Cayenne Pepper: Add more cayenne pepper to taste.
• Add Jalapeños or Serrano Peppers: Finely dice fresh jalapeños or serrano peppers (with seeds and membranes for more heat) and add them when you sauté the onions and bell peppers.
• Use Chipotle Peppers in Adobo Sauce: Add minced chipotle peppers in adobo sauce for smoky heat.
• Add Hot Sauce: Stir in a few dashes of your favorite hot sauce during or after cooking.
• Use Spicy Chili Powder: Look for chili powder blends that are labeled as “spicy” or contain hotter chilies.

Q4: Can I use different types of beans in this chili?

A: Yes, you can definitely customize the beans in your chili! Great substitutes or additions include:

• Pinto Beans: A classic chili bean with a creamy texture.
• Great Northern Beans: Large white beans with a mild flavor and creamy texture.
• Cannellini Beans (White Kidney Beans): Similar to Great Northern beans but slightly smaller.
• Chili Beans: Canned chili beans are already seasoned and can add extra flavor.

Feel free to experiment with different bean combinations to find your favorite blend!

Q5: What if my chili is too thick or too thin?

A:

• If your chili is too thick: Add more beef broth or water, a little at a time, until it reaches your desired consistency. Simmer for a few more minutes to allow the flavors to meld.
• If your chili is too thin: Simmer the chili uncovered for a longer period to allow some of the liquid to evaporate. Alternatively, you can make a slurry of 1-2 tablespoons of masa harina or cornstarch mixed with a little cold water or chili liquid, and stir it into the chili. Simmer for another 10-15 minutes until thickened. You can also mash some of the beans against the side of the pot to help thicken the chili naturally.

Enjoy making this delicious and versatile Hamburger Meat Chili! It’s a recipe that’s sure to become a family favorite for generations to come.

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