It seems that every region of the United States interprets the chili recipe in its own way. As evidenced by the popularity of the culinary challenges that are organized throughout the territory, every amateur chef has their own favorite chili recipe. Regardless of which version you love to make more often - classic with beans and ground beef, vegetarian, Texan without tomatoes and beans, that of white chili with chicken and cannellini beans - is always a great dish that you can prepare for dinner with ease. The chili must cook for a long time, but it does not require special cooking skills, you just need to know how to cut and mix the ingredients to become an expert on the subject.
Ingrediants
Classic Chili with Ground Beef
- 1 green pepper, chopped
- 2 medium onions, chopped
- 115 g celery, chopped
- 1 tablespoon (15 ml) of seed oil
- 900 g of ground beef
- 800 g of canned tomato pulp
- 225 g of tomato puree
- 240 ml of water
- 30ml Worcestershire sauce
- 1-2 tablespoons (8-16 g) of chili powder
- 1 teaspoon of garlic powder
- 1 teaspoon of dried oregano
- 1 teaspoon of cumin powder
- 1 teaspoon of salt
- 1 pinch of pepper
- 450g canned red kidney beans, rinsed and drained
For 10-12 people
Vegetarian Chili
- 3 tablespoons (45 ml) of extra virgin olive oil
- 1 large onion, coarsely chopped
- 6 large garlic cloves, finely chopped
- 400 g of canned tomato pulp
- 115 g of green chillies in a jar
- 3 tablespoons (24 g) of chili powder
- 1 tablespoon of cumin powder
- 1 tablespoon of dried oregano
- 450g canned red kidney beans, rinsed and drained
- 450g canned black beans, rinsed and drained
- 1 green pepper, chopped
- 1 yellow pepper, chopped
- 300 g of frozen corn
For 6 people
Chili Texan
- 6-8 whole dried chillies, New Mexico variety
- 1 and a half teaspoons of cumin powder
- 1/2 teaspoon freshly ground black pepper
- salt
- 5 tablespoons (75 ml) of seed oil
- 1.1kg boneless beef shoulder, fat removed and cut into 2cm cubes
- 50 g onion, finely chopped
- 3 large garlic cloves, finely chopped
- 475 ml of beef broth
- 600 ml of water
- 2 tablespoons (14 g) of corn flour
- 1 level tablespoon (13 g) of whole brown sugar
- 1 and a half tablespoons of white wine vinegar
For 4 people
White Chili
- 1 tablespoon (15 ml) of extra virgin olive oil
- 1 medium onion, chopped
- 1 clove of garlic, finely chopped
- 1 small pinch of cayenne pepper
- A teaspoon tip of clove powder
- 2 teaspoons of cumin powder
- 115 g of green chillies in a jar
- 1 and a half teaspoons of dried oregano
- 1 jalapeño pepper, finely chopped
- 375 g of cooked chicken, cut into cubes
- 700 ml of chicken broth
- 440 g of canned cannellini beans, drained
- Monterey Jack grated cheese
For 4-5 people
Steps
Method 1 of 4: Classic Chili with Ground Beef
Step 1. Fry the celery, onions and bell pepper
Pour a tablespoon (15 ml) of seed oil into a large saucepan, preferably a cast iron one. Let it heat over medium heat for a few minutes, then add a green pepper, 2 onions and 115 g of chopped celery. Let the sauce cook until the ingredients have softened, it will take about 5 minutes. Stir frequently to prevent them from sticking to the bottom of the pot.
If you prefer, you can use extra virgin olive oil
Step 2. Add the ground beef and brown it
When the veggies have softened, pour 2 ounces of ground beef into the pot. Let it cook until it is evenly browned, this will take about 5-10 minutes. When the meat is cooked, drain the excess fat.
- Use ground beef from a lean cut of beef for the best possible result.
- It is not mandatory to use beef, if you prefer you can replace it with chicken, turkey or a different type of meat. Simply make sure the mince is fully cooked before continuing.
Step 3. Add the tomatoes, puree, water, Worcestershire sauce and spices
After browning the meat and draining it of fat, add 800 g of canned tomato pulp, 225 g of tomato puree, 240 ml of water, 2 tablespoons (30 ml) of Worcestershire sauce, 1-2 tablespoons (8- 16 g) of chili powder, a teaspoon of garlic powder, a teaspoon of dried oregano, a teaspoon of cumin powder, a teaspoon of salt and a pinch of pepper. Stir the ingredients until they are well blended.
- Feel free to dose the chili according to your personal tastes.
- For convenience, you can buy a ready-made chili spice blend. It will most likely contain chili, garlic powder, oregano, cumin, and other spices.
Step 4. Bring the ingredients to a boil
When everything is well blended, raise the heat and wait for the liquid to boil, it will take about 5-10 minutes.
- Leave the pot uncovered while you wait for the liquid to boil.
- While you wait for the chili to come to a boil, stir the meat and other ingredients from time to time to make sure they don't stick to the bottom or sides of the pot.
Step 5. Cover the pot and let the chili simmer for an hour and a half
When the liquid has reached a boil, reduce the heat. Put the lid on the pot and let the chili cook over low heat for an hour and a half.
- If you don't have a suitable lid to cover the pot, you can use a baking sheet or aluminum foil.
- Stir the chili occasionally to allow all ingredients to cook evenly.
Step 6. Add the red beans and let the chili simmer slowly for another ten minutes
When an hour and a half has passed, pour 450 g of red beans into the pot, after having rinsed them from the storage water and drained. Stir to distribute them evenly and let the chili simmer for another 10 minutes.
Leave the pot uncovered for the last 10 minutes of cooking
Step 7. Serve the chili
When 10 minutes are up, turn off the stove and divide the chili into plates using a ladle.
- According to the traditional recipe, at this point you can garnish the chili with a sprinkle of grated cheddar type cheese, sour cream, chopped spring onion and accompany it with classic Mexican cornmeal chips.
- If the chili is left over, you can store it in the refrigerator. Transfer it to an airtight container and eat it within 2-3 days.
- Alternatively, you can freeze it. Let it cool completely and then transfer it to an airtight container (you can divide it into individual portions if you want). This way it will last up to 4-6 months in the freezer.
Method 2 of 4: Vegetarian Chili
Step 1. Heat the oil
Pour 3 tablespoons (45 ml) of extra virgin olive oil into a large sturdy saucepan, preferably cast iron. Let it heat up for a few minutes over medium-high heat before continuing.
If you prefer, you can use seed oil, such as sunflower or peanut oil
Step 2. Saute the garlic and onion until they are wilted and fragrant
When the oil is hot, add a large, coarsely chopped onion and 6 large, finely chopped cloves of garlic. Let the sauce cook until the onion and garlic are wilted and fragrant, it will take about 5 minutes. Stir often to keep them from sticking to the bottom of the pot.
If you wish, you can also add chopped celery
Step 3. Add the tomatoes, green chillies, and spices to the pot
After allowing the onion and garlic to wilt for a few minutes, add 400 g of canned tomato pulp, 115 g of canned green chillies, 3 tablespoons (24 g) of chili powder, 1 tablespoon of cumin powder and a tablespoon of dried oregano. Mix the ingredients carefully until they are well blended, then let them cook for 10 minutes so that the flavors have time to blend.
You can adjust the amount of chili powder to your taste
Step 4. Add the peppers, corn and beans
After 10 minutes of cooking, add 450 g of canned red beans (rinsed and drained from the storage water), 450 g of black beans (rinsed and drained from the storage water), a green and a yellow chopped pepper, finally 300 g of frozen corn. Pour the ingredients into the pot and then mix until well blended.
You can combine green and yellow peppers as you wish. If you want, you can replace one with a red pepper
Step 5. Reduce the heat and let the chili simmer until it thickens
When all the ingredients are well blended, adjust the heat to medium-low. Let the chili simmer slowly for about 35 minutes or until it has thickened. Let it cook with the pot uncovered to make it thicken faster.
From time to time, stir the chili to get evenly cooked
Step 6. Season the chili with salt, pepper and then serve
After you let it simmer for about half an hour, it's time to taste it. Add salt and black pepper to taste, then divide it into individual soup plates. If you wish, you can add a tablespoon of sour cream and a sprinkle of grated cheddar type cheese. You can also serve it on a bed of white rice.
- If the chili is left over, you can store it in the refrigerator. Transfer it to an airtight container and eat it within 2-3 days.
- If you prefer to freeze it, let it cool completely and then transfer it to an airtight container (you can divide it into individual portions if you want). This way, it will last up to 4-6 months in the freezer.
Method 3 of 4: Texan chili
Step 1. Toast the peppers in a pan
Place 6-8 whole dried New Mexico chillies in a large pan with vertical sides. Heat the peppers over medium-low heat for 2-3 minutes on each side. As they toast they will release their scent.
- You can also use guajillo or pasilla peppers or a combination of the 3 varieties.
- Be careful not to let the peppers burn, otherwise they will acquire a bitter taste.
Step 2. Soak the roasted peppers in water
After toasting them in a pan, transfer them to a bowl. Submerge them with hot water and let them soak for 15-45 minutes or until softened.
The water doesn't have to be boiling. Simply let the hot tap water run and wait for it to reach maximum heat
Step 3. Drain the peppers, then remove the seeds and stalk
When they have softened, remove them from the water. Remove the stalk with a sharp knife, then cut the peppers in half to remove the seeds.
- The capsaicin contained in chillies is highly irritating to the skin and eyes, so it is advisable to wear rubber gloves when it is time to open them.
- You can use running water to get rid of the seeds more easily, but be careful not to lose parts of the pulp as well.
Step 4. Blend the peppers with a little water and spices
After removing the seeds and stalk, transfer the peppers to the blender and add one and a half teaspoons of ground cumin, half a teaspoon of freshly ground black pepper, one tablespoon of sea salt and 60 ml of water. Blend the ingredients until you get a smooth, slightly pasty puree. Once ready, set it aside.
- If the puree is too thick, you can gradually add more water.
- You may need to scrape the sides of the blender with a spatula to make sure all the ingredients are well blended.
Step 5. Heat the oil and brown the beef twice
Heat 2 tablespoons (30 ml) of seed oil in a skillet over medium-high heat. Add 1.1 kg of beef shoulder stripped of fat and cut into 2 cm cubes. Brown the meat in the pan on at least two sides, it should take about 3 minutes on each side. Transfer the cooked meat to a bowl and repeat the process with another 2 tablespoons (30 ml) of oil and the rest of the meat. Finally, pour it into the bowl along with the one you browned earlier.
- Swirl the pan to distribute the oil across the bottom.
- Be careful not to burn the meat. Reduce the heat if you notice it is browning too quickly.
Step 6. Fry the garlic and onion
Let the pan cool for 5-10 minutes before putting it back on the stove. Add the tablespoon (15 ml) of remaining oil and fry 3 large cloves of garlic and 50 g of finely chopped onion over medium-low heat for 3-4 minutes.
Stir the sauté periodically to obtain an even cooking
Step 7. Add the broth, water and cornmeal
When the garlic and onion are well fried, add 475 ml of beef broth, 475 ml of water and 2 tablespoons (14 g) of cornmeal to the pan. Mix the ingredients with the whisk to remove any lumps.
The traditional recipe involves using the "masa", which is a dough obtained with white corn flour that is used to prepare the tortilla. You can find it in shops that sell ethnic food products. Alternatively, you can use yellow cornmeal
Step 8. Add the pepper and spice puree, the cooked meat and allow the chili to simmer over low heat
Once you have incorporated the broth, water, and cornmeal, add the chilli puree and browned beef. At this point, turn up the heat to bring the liquid to a boil.
- If the juices from the meat have accumulated in the bowl, pour them into the pot.
- Stir to evenly distribute the chilli puree and meat. Scrape the sides and bottom of the pan with the wooden spoon to incorporate any browning residue.
Step 9. Reduce the heat and let the chili simmer for 2 hours
When the liquid starts to boil, turn the heat down to low. Let the chili simmer slowly for a couple of hours or until the meat is tender but still quite firm. The pan must remain uncovered to allow the water to evaporate so that the chili thickens.
Stir the chili periodically for even cooking
Step 10. Add the brown sugar, vinegar and salt to taste, then continue cooking with the pan uncovered
After letting the chili simmer gently for a couple of hours, add a level tablespoon (13 g) of brown sugar, a tablespoon and a half of white wine vinegar and salt. Let the chili simmer for another 10 minutes.
At this point it is normal for the amount of sauce to seem disproportionate to the meat. In the next phase, it will be partially absorbed
Step 11. Remove the pot from the heat and let the chili rest
After simmering more than 2 hours, turn off the stove and let the chili rest for about 30 minutes or until the meat has absorbed more or less half of the sauce in the pan.
Step 12. Adjust the density and taste of the chili if necessary
After letting it sit for half an hour, mix it to see if it has the right consistency. Also, taste it to know if the amount of salt and spices is correct.
- If the chili feels too dry in texture, add more water or broth.
- If it seems too liquid, put it back on the heat and let it simmer until it reaches the desired density.
- If necessary, add more salt, sugar or vinegar, depending on your taste.
Step 13. Reheat the chili and divide it into individual plates
Return the pot to the stove and slowly heat the chili over medium-low heat. When it is evenly heated, pour it into the soup plates and decorate as you like, for example with a lime wedge and a tablespoon of sour cream.
- If the chili is left over, you can store it in the refrigerator. Transfer it to an airtight container and eat it within 2-3 days.
- If you prefer to freeze it, let it cool completely and then transfer it to an airtight container (you can divide it into individual portions if you want). This way it will last up to 4-6 months in the freezer.
Method 4 of 4: Chili Bianco
Step 1. Fry the onion in a pan until it is wilted
Pour a tablespoon (15 ml) of extra virgin olive oil into a large pot with a thick bottom and heat it over medium-high heat. Add a chopped onion and let it cook until softened, this will take about 4-5 minutes. Stir frequently to prevent it from sticking to the bottom of the pot.
If you prefer, you can use seed oil, such as sunflower or peanut oil
Step 2. Add the garlic, cumin, cayenne pepper, and ground cloves
After frying the onion, add a finely chopped clove of garlic, 2 teaspoons of cumin powder, a small pinch of cayenne pepper, and a teaspoon of ground cloves. Let the garlic and spices sauté for 2 minutes.
If you are a spice lover, you can increase the amount of cayenne pepper
Step 3. Add the green peppers, dried oregano, and jalapeño pepper
After allowing the garlic and spices to sauté along with the onion, add 115 g of canned green chillies, one and a half teaspoons of dried oregano and a finely chopped jalapeño pepper. Stir to distribute the ingredients in the pot.
If you prefer, you can use a serrano pepper
Step 4. Add the chicken, stock and bring it to a boil
When the ingredients are well blended, pour 375 g of diced cooked meat and 700 ml of chicken broth into the saucepan. At this point, turn up the heat and wait for the broth to come to a boil.
If you don't want to waste time cooking chicken, you can buy it ready-made in the rotisserie. Separate the meat from the bones and shred or cut into cubes
Step 5. Reduce the heat and let the ingredients simmer for another 5 minutes
When the broth starts to boil, reduce the heat and cover the pot with the lid. Let the chili simmer slowly for another 5-10 minutes or until the chicken has heated evenly.
Step 6. Add the beans and let the chili cook for another 15 minutes
When the meat is also hot, add 440g of canned cannellini beans after draining them from the preserving liquid. Let the chili simmer for another 15 minutes.
During the last 15 minutes of cooking, you can leave the pot uncovered
Step 7. Adjust the taste of the chili, add the cheese and serve
When the beans are evenly hot, taste the chili. If necessary, add more salt or pepper, according to your taste. Serve the chili on individual plates with a sprinkle of grated Monterey Jack cheese.
- You can also garnish it with diced tomatoes, chopped shallots, fresh cilantro, guacamole, and traditional Mexican corn chips if you want.
- If the chili is left over, you can store it in the refrigerator. Transfer it to an airtight container and eat it within 2-3 days.
- If you prefer to freeze it, let it cool completely and then transfer it to an airtight container (you can divide it into individual portions if you want). This way it will last up to 4-6 months in the freezer.
Advice
- Make sure the leftover chili is completely cold before putting it in the refrigerator or freezer.
- If you want, you can serve the grated cheese, chopped shallot, diced tomatoes, sour cream and corn chips separately in separate bowls, so that each diner can garnish their own chili to taste.
