Easy Homemade Chili Recipe
This easy Homemade Chili Recipe with flank steak, peppers, caramelized onions, and chili will become your new family favorite.
Ingredients
- 1 tablespoon olive oil
- 2 pounds finely minced flank steak
- 2 peeled and small diced yellow onions
- 5 finely minced cloves of garlic
- 2 seeded and small diced red bell peppers
- 2 seed and small diced poblano peppers
- 1 seeded and small diced jalapeño pepper
- 1 finely minced chipotle pepper in adobo sauce
- 3 28- ounce canned diced tomatoes
- 3 15- ounce cans pinto beans
- 3 15- ounce cans dark kidney beans
- 1 8- ounce can tomato paste
- 1/3 cup chili powder
- 1/4 cup cumin
- 3 tablespoons paprika
- Worcestershire to taste
- Tabasco to taste
- coarse salt and fresh cracked pepper to taste
Instructions
- In a large hot pot on high heat with olive oil add in the minced flank steak and cook until browned and cooked through.
- Once browned, set aside it aside on a plate. In the rendered meat fat and oil add the onions and turn the heat down to medium. Sprinkle with a light season of salt and saute for 4 to 5 minutes or until they turn light brown.
- Turn the heat down to low medium and cook for a further 10 minutes to caramelize while occasionally stirring.
- Next, stir in the peppers (minus the chipotles) and garlic and cook for 5 to 7 minutes.
- Add in the cooked flank steak, chipotle peppers, tomatoes, and beans, and bring to a boil.
- If the chili is too thick, add 1 to 2 cups of beef stock or water, or if it is too thin, add in the tomato paste and stir.
- Add in the cumin, chili powder, and paprika and simmer on low heat for 1 hour.
- Adjust the seasonings with salt, pepper, Worcestershire, and Tabasco sauce.
- Serve with optional sour cream, sliced jalapeños, diced avocado, shredded cheddar, and sliced green onions.
Notes
Make-Ahead: You can make this recipe up to 2 days ahead for freshness.
How to Store: It will hold well in the refrigerator, covered, for up to 5 days. It will also freeze well, covered, for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
How to Reheat: To reheat it, add your desired portion to a small saucepot and heat over low heat until hot.
Salt and pepper can make your soup more flavorful. Worcestershire sauce and Tabasco sauce are other ingredients that can help elevate it.
Be sure to scale the recipe to fit your needs.
Chili, like all soups, is usually better the next day. Since it contains so many complex flavors, from caramelized onions to beef to peppers to spices, they need time to infuse, and that can only happen with time.
The longer your chili simmers over low heat, the more time the ingredients can infuse flavors, and the meat can break down to be tender. This is hands-down the secret to the best chili.
Nutrition
Calories: 384kcalCarbohydrates: 46gProtein: 33gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 54mgSodium: 520mgPotassium: 1602mgFiber: 16gSugar: 9gVitamin A: 4789IUVitamin C: 69mgCalcium: 191mgIron: 12mg