|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 18g||65%|
|Total Sugars 9g|
|Vitamin C 23mg||117%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There's nothing better on a cold winter day than sitting down to a bowl of hot and spicy chili. And although many of us have gotten used to making our chili in the slow cooker, there is something nice about a simmering pot of comforting chili on the stovetop. You also have a bit more control over the dish, giving it a stir once in a while and checking the meat isn't sticking to the bottom of the pan, as well as tasting it to make sure the seasoning is just right. In addition, stovetop chili comes to the rescue when you haven't planned dinner hours in advance.
In this simple recipe for stovetop beef chili, the onions and ground beef are cooked together creating a tasty base for the dish; the beef absorbs some of the onion flavors, and the liquid from the onions helps keep the beef moist and tender. Garlic, tomatoes, taco sauce, and herbs and spices help round out this chili, while kidney beans add a nice texture.
This easy version is hearty and filling, and nourishing too. It is also economical as it stretches a pound of ground beef to feed six people. Add a crisp green salad and some warm cornbread or homemade cheese crackers for a complete meal.
1 pound ground beef
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 (14-ounce) cans diced tomatoes, undrained
1 cup water, or beef stock
1 (8-ounce) can tomato sauce
1 (8-ounce) can taco sauce
1 to 2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 or 3 (15-ounce) cans red kidney beans, rinsed and drained
Gather the ingredients.
In a heavy stockpot, sauté the ground beef with the onion and garlic until the beef is no longer pink and the vegetables are tender, stirring frequently to break the meat into small pieces.
Sprinkle the flour over the beef mixture; cook, stirring, for 2 to 3 minutes.
Add the diced tomatoes, water or beef stock, tomato sauce, taco sauce, chili powder, ground cumin, dried oregano, and red kidney beans. Bring to a boil.
Reduce the heat to low, cover, and simmer for 15 to 20 minutes, stirring frequently until the flavors are blended and the chili is slightly thickened.
Serve immediately with your choice of toppings. Enjoy.
Best Chili Toppings
What Other Ways Can I Serve Chili?
Chili doesn't need to only be eaten in a bowl—consider using chili as a filling for tacos, burritos, and enchiladas, or as an ingredient for loaded nachos. Set up a baked potato bar with a variety of toppings including cheeses, sour cream or yogurt, chives, bacon, and, of course, chili. At your next barbecue, offer chili as a condiment for hot dogs or place a spoonful on a plate of crispy French fries. You can even turn your chili into a comforting casserole, topped with biscuit batter and baked until golden.
- If you like spicy food, add a can of diced green chiles or diced jalapeños along with the tomatoes. You can also include some cayenne pepper or crushed red pepper flakes.
- If you are trying to cut down on red meat, use ground chicken or turkey, or even ground pork sausage in place of the ground beef.
- Substitute canned black beans in place of the red kidney beans—or use a mixture of both.
- For extra vegetables, add diced bell pepper, mushrooms, and corn.