Name: Hamburger Meat Chili recipe
Ingredients: 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.

Ingredients

- 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.

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Instructions

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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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

Serving Size: one normal portion
Calories: 400-450 kcal
Sugar: 8-10g
Sodium: 700-800mg
Fat: 20-25g
Saturated Fat: 8-10g
Carbohydrates: 30-35g 8-10g
Fiber: 8-10g
Protein: 30-35g
Cholesterol: 80-90mg