Wednesday, February 15, 2012

Homemade Beef Chili with Beans

A ground beef chili, made with ground chuck, onion, peppers, basic chili seasonings, and beans.

Homemade Beef Chili with Beans

Chili, like gumbo, is a recipe that I am always playing around with, and this past weekend with the temporary winter chill that visited The Deep South was no exception. Since The Cajun and I are empty-nesters and no longer celebrate Valentine's Day beyond a love you hug and Happy Valentine's Day greeting, and... since no matter whether I post a chili recipe with beans, or without, I will always get somebody who says it is wrong and either shouldn't have beans or that it should, so... I figured it'd be a good time to sneak in another chili recipe while a lot of folks are hung over from all those sweet and chocolatey Valentine's Day indulgences.

By the way, don't you just love the crock bowl up there? Some of you know I used some of my fun money to treat myself to a few things on the mid-January QVC Cooking on Q show, and these were one of those treats. Next to Amazon, QVC is one of my other guilty pleasures, and before you ask, I have no affiliation with QVC - they don't even have any idea who I am.

Okay soapbox moment... while I confess on frugality 99% of the time, I also insist that every woman, no matter her stage of life, must also have a fun money account. Start small but set aside a couple of dollars every payday in an account that is just for you to spend on things you love - purses, shoes, jewelry or if you're like me, kitchen stuff. We gals work hard, and yes, harder than our male counterparts very often, and many times at less (and for some of us, no) pay, and, frankly we don't treat ourselves very well sometimes.

Every day of our lives, we earn a little fun money, just for ourselves, and we certainly deserve it. Now... don't go overboard with gadgets and things you know you have no room for and will end up collecting dust on a shelf either! I've seen some gals fall into some kind of an obsessive, borderline hoarding category of collecting fun kitchen stuff like Pyrex for instance, because it's so vintage and pretty. I guess it's okay if you have the room for it. Frankly my "collection" of Pyrex is small, but most of it I've had since I was a young bride and every piece of it gets used, so I don't feel a bit guilty about what I've gathered over the years and neither should you, so long as it's used and it makes you happy, the latter being more important. {tucking away soapbox}

Anyway... those crocks are part of the Temp-tations ceramic products in the yellow Old World pattern, and I especially love this purchase. I bought them with French onion soup and individual pot pies in mind, but besides cooking in them, I discovered they sure are handy for heating up individual portions of soups, stews, gumbo and chili in the microwave, plus they have a cover too.

Y'all probably don't really need a step by step on a chili recipe, but this gives me a chance to also show off one of my pieces from the brand new set of Cook's Essentials non-stick that I bought at the same time as those crocks. This is the 5 quart Dutch oven - ain't it purrrrteee?


While I have my well used stainless, all my cast iron, and my regularly used Calphalon skillets, this is actually the first full set of non-stick I've owned probably since the 70s. Goodness it is so neat to have brand new technology in non-stick cookware, and I have literally used this set every single day since it arrived at my doorstep. It beats the heck out of my Calphalon skillets y'all and if you're in the market for non-stick cookware you might want to check these out. I absolutely love this set!

Okay - enough with the shopping already - let's make some chili!

Mix together the chili seasonings - 1/2 tablespoon of ground cumin, 1/2 tablespoon of dried oregano, 1 tablespoon chili powder and 1/2 teaspoon of Cajun seasoning; set aside. Heat 2 tablespoons of oil in a large heavy bottomed soup pot over medium high heat. Add 1-1/2 cups of chopped yellow onion, 1 cup chopped green bell pepper, and a 7 ounce can of chopped green chiles. If you prefer you can use up to 1/4 cup of jalapenos or whatever your favorite hot chile peppers are. Saute the veggies until tender, about 5 minutes.


Add 2 pounds of ground chuck and cook for about 10 minutes or until meat is no longer pink. You can also use a more lean beef or even turkey of course, but the fat from the chuck is really flavorful and I love it for chili. Add 3 cloves of minced garlic and cook another minute. Drain off excess fat.


Add the chili seasonings and 1 tablespoon of granulated sugar.


Stir in 2 tablespoons of Worcestershire sauce, 2 teaspoons of hot sauce, a large 28 ounce can of whole tomatoes, undrained but chopped - I just use my kitchen shears to do that right in the can - add a 14.5-ounce can of undrained diced tomatoes, 2 cups of beef broth and 2 bay leaves; bring to a boil. Reduce heat and simmer, uncovered, for about 40 minutes or until liquid is significantly reduced.


Add 3 cans of rinsed and drained beans, but... I want you to mash one of those cans up first. Drain, rinse then mash one can of the beans, but do a rough mash, leaving some chunky pieces. Add those to the chili along with the other two cans of drained and rinsed beans.


How this came about was that I forgot to pick up canned beans when I made a grocery run the other day, and I didn't have enough canned kidney beans in the pantry, but, I did have this large can of Creole cream style red beans that I use for my shortcut red beans and rice, so I thought, why not give it a try!

You do not have to use this kind of bean! Just mash one can of regular kidney beans, leaving some larger chunks.

The creamed beans gave this such a, well, nice and creamy consistency that I thought it was special enough to write the mashed beans into the recipe. You don't have to use the creole cream style, just mash up one can of the regular kidney beans instead. If you try this recipe with the mashed beans, let me know what you think.

Taste the chili, season with salt and pepper and continue cooking on a low simmer, uncovered, about 20 minutes longer. Before serving, stir, taste and adjust seasonings, as needed.


Recipe: Homemade Beef Chili with Beans

©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 1 hour | Yield: About 6 to 8 servings

Ingredients

Chili Seasoning:
  • 1/2 tablespoon of ground cumin
  • 1/2 tablespoon of dried oregano
  • 1 tablespoon chili powder
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
Chili:
  • 2 tablespoons olive oil
  • 1-1/2 cups of chopped yellow onion
  • 1 cup chopped green bell pepper
  • 1 (7 ounce) can of chopped green chiles or up to 1/4 cup of jalapeno peppers, or to taste
  • 2 pounds ground chuck
  • 3 garlic cloves, minced
  • 1 tablespoon of granulated sugar
  • 2 tablespoons of Worcestershire sauce
  • 2 teaspoons of hot sauce, or to taste
  • 1 (28 ounce) can of whole tomatoes, undrained, chopped
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 cups beef stock or broth
  • 2 bay leaves
  • 3 (15 ounce) cans of light kidney beans, drained and rinsed, divided
  • Kosher salt and freshly cracked black pepper, to taste
Instructions

Mix together the chili seasonings; set aside. Heat the oil in a large heavy bottomed soup pot over medium high heat. Add the onion, bell pepper, and green chilies or jalapenos; saute until tender, about 5 minutes. Add the ground beef and cook for about 10 minutes or until meat is no longer pink. Add the garlic and cook another minute. Drain off excess fat.

Add the chili seasonings, sugar, Worcestershire, hot sauce, tomatoes, beef stock and bay leaves; bring to a boil. Reduce heat and simmer, uncovered, for about 40 minutes or until liquid is significantly reduced. Drain one can of the kidney beans, mash and add to the chili. Drain and rinse the remaining two cans of beans, add to the chili, taste, season with salt and pepper and continue cooking on a low simmer, about 20 minutes longer. Stir, taste and adjust seasonings, as needed.

Cook's Notes: Chili is by nature spicy, but may be adjusted to a milder flavor by eliminating any seasonings containing hot pepper (Cajun, Creole, hot sauces), reducing dried chili powder and substituting canned mild green chilies for any hot peppers. Always start with a lesser amount of any seasonings, taste and adjust. May also substitute a combination of 1 pound ground chuck and 1 pound of raw sausage, such as Italian sausage or Mexican chorizo, if desired. Can also use a leaner ground beef or ground turkey, but understand that some of the flavor will be lost due to the fat loss. Substitute habanero, scotch bonnet, or serrano peppers, or your own favorite hot chile pepper, depending on heat level desired.

Serving suggestions: Serve as is with saltine crackers or tortilla chips, or add garnishes of grated cheese, a dollop of sour cream, sliced green onion, raw yellow or sweet chopped onion, raw chopped garlic, or other toppings as desired. Also good served over pasta noodles, hot, cooked rice or cornbread.

Crockpot: Brown veggies and ground beef in skillet as above and drain. Transfer to slow cooker and add the remaining ingredients. Stir well, cover and cook on high for 4 to 5 hours, low 7 to 8 hours.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Crockpot Beef Chili with Beans
Stovetop No Bean Beef Chili
Crockpot Chicken and White Bean Chili
Posted by on February 15, 2012

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

Bookmark and Share

40 comments:

  1. Looks like you put your fun money to good use!

    ReplyDelete
  2. I did Pam! And there's even more. :) But, I've been cooking out of old vintage Pyrex for so long, I figured I've earned it. I might however need a new (bigger) house LOL!! ;)

    ReplyDelete
  3. Like you, I don't think I've ever made chili with beans the exact same way twice. It's kind of like spaghetti in that way.

    Yours looks good, Mary. The substitutions seemed to work out.

    ReplyDelete
  4. Mary, I love your Homemade Beef Chili with Beans. It reminds me so much of my Mom's recipe. She always had to serve hers over rice, cause she had to stretch it..and we all loved her chili with Saltines. I'm gonna have to do this one real soon. Thanks for sharing.

    ReplyDelete
  5. OMG. I am only at the simmer stage (no beans yet)and this is already divine! I can't stop taste testing. lol This one is sure to be a winner!
    Just found you while searching chili recipes. i can see that I def. need to stick around. :)

    ReplyDelete
    Replies
    1. Thanks Renee - I hope you enjoyed the chili & that you stop back by to visit again soon!

      Delete
    2. This is such a great recipe, Mary. Full flavored and in perfect proportion. As a matter of fact, I added just a pinch of salt at the end and was kicking myself because it took away that hint of sweet that's built into it. It won over some pretty harsh critics over here.(The Little Miss never withholds an opinion. lol) It's on the stove again today. No salt this time. Can't wait. :)

      Delete
    3. Winning over the critics is quite impressive Renee!

      Delete
  6. OMG. I'm only at the simmer stage (no beans yet) and this is already devine! I can't stop taste testing. lol Sure to be a winner with the hubster and kids!

    Just found you while looking for chili recipes. Will be hanging around if you don't mind. :)

    ReplyDelete
  7. I notice that you always say to use a large can of whole tomatoes and cut them up...what is the difference between that and just using a can of diced tomatoes? The recipe looks delish!! Thanks!

    ReplyDelete
    Replies
    1. Thanks - I think it's a pretty good one! On the tomatoes, flavor for one but also it's another level of processing between whole canned tomatoes and already diced, or crushed. Whole are more flavorful to me though I actually use them all - just depends on what I'm using them for. I keep whole tomatoes, crushed, stewed, diced, sauce and paste in my pantry at all times!

      Delete
  8. This looks very similar to the recipe that I use except for a few of the additions. I also use brown sugar instead of sugar. I think I will try your recipe - it sounds very good! I have never been disappointed with your recipes!

    ReplyDelete
    Replies
    1. Hey you can't have too many chili recipes if you ask me!

      Delete
  9. I just love reading your comments before getting to the meal. Some of it I don't understand but it's great reading. My partner Sheila does not like food that's too hot so I modify a little.......keep them coming for this guy over the pond
    Ivor

    ReplyDelete
    Replies
    1. Hi Ivor! Thanks so much. I do tend to get wordy I guess & I can only imagine how it must come off at time to those from other countries. Those of us from the southern U.S. states are a breed all our own from the rest of the U.S. Hang around awhile & we're liable to "southernize" you too LOL!! I'm glad that you're enjoying everything & thanks so much for stopping by!

      Delete
  10. Pretty close to my recipe except I switch one pound of the beef for 1 pound of hot italian sausage with the casing removed.

    ReplyDelete
    Replies
    1. Oh I love adding in sausage sometimes too - plain raw, breakfast sausage, Italian sausage or Mexican chorizo even - all good!

      Delete
  11. I'm making this right now,,,the cans of beans,small cans?

    ReplyDelete
    Replies
    1. I use the average sized cans - usually around 15 ounces.

      Delete
  12. WE LIKE TO SERVE OUR BEANS ON THE SIDE, AS SOME ONLY WANT THE CHILI. I LL FILL IT WITH MY CHILI FLODER. THANKS

    ReplyDelete
  13. In reference to your saving money to use on yourself - I started collecting all of my change. When paying for something I never use change, I just round up to nearest dollar and the change I get back will go into a jar at home. Then when I see something I really want or if I want to get away for a weekend I head for one e of those coin counting machines. It is amazing how quickly this change will add up.

    ReplyDelete
    Replies
    1. That's a great tip Robin - it really does add up quickly!

      Delete
  14. This is a wonderful site I've stumbled upon this morning! Was craving a new chili bean recipe and decided on yours. My mouth is watering just reading the comments lol! I think I'll be coming back here often, Mary. :)

    ReplyDelete
  15. I did try it without the beans and it was great! Will try it with the beans next time.

    ReplyDelete
  16. Mary, I have never made chili before. I choose your recipe online because I liked the ingredients and the ease. I have recently retired and live on a boat 24/7. We are usually in the Florida Keys during Winter but didn't make it this year for several reasons. Anyway, it is now cool here in North Florida and my better half has been bugging me for chili. I made it, following your recipe, including somewhat mashing one can of the kidney beans. I loved the creamy consistency. The only thing I did different was to add a pound of hot ground sausage to the two pounds of chuck and no jalapeños because I'm not a spicy eater. It was fantastic! My husband added red pepper for his preferred heat level and he loved it. I froze the extra and it tastes even better reheated. Thank you so much!

    ReplyDelete
    Replies
    1. Oh how amazing that y'all get to spend time down in the Keys for the winter. I haven't been in years, but I just love that area! I love this with the sausage & ground beef combo too - I'm so glad that y'all enjoyed the recipe & thank you so much for taking the time to stop by and let me know. I do appreciate that!

      Delete
  17. I've made this once before and really enjoyed it. I followed the recipe entirely but added some tomato paste because I'm used to my Mom's and hers is more tomato based than broth. I'm going to make it again next week since the weather is getting colder here (I live in Alabama). I think I will make it in the Crockpot this time; thanks for the recipe! P.S. I also love QVC & Amazon. I get teased about it because I'm in my late 20's and everyone says that shopping off the TV is for "old people ", but the same people are always complementing me on all the things I buy!

    ReplyDelete
    Replies
    1. You're very welcome & you sound like my kinda gal April!!

      Delete
  18. I've made this once before and really enjoyed it. I followed the recipe entirely but added some tomato paste because I'm used to my Mom's and hers is more tomato based than broth. I'm going to make it again next week since the weather is getting colder here (I live in Alabama). I think I will make it in the Crockpot this time; thanks for the recipe! P.S. I also love QVC & Amazon. I get teased about it because I'm in my late 20's and everyone says that shopping off the TV is for "old people ", but the same people are always complementing me on all the things I buy!

    ReplyDelete
  19. It turned out very good thank you. Is there a way to tone down the spicy taste a little after it has been cooked?

    ReplyDelete
    Replies
    1. Not really - it's much easier to add to than to take back. You can add a dollop of sour cream to individual servings though which will help with that!

      Delete
  20. very similar to my Mom-in-Laws recipe. Except at the end she would put a T vinegar and the sugar. Not sure why she added the vinegar except maybe to tone down the acid from the tomatoes. What do you think. I am making yours tomorrow and will see if there is much of a difference. Thanks for taking the time to put this all down.

    ReplyDelete
  21. Mom in Law gave me a recipe years ago similar to this but added 1 T vinegar. Would this be to tone down the acid in the sauce from the tomatoes? Will try yours tomorrow and see if there is a difference. Thanks.

    ReplyDelete
  22. I just made this for my family for dinner. I always thought chili was difficult to make. It was so easy and didn't take half a day to make. I really suprised myself! It was SO good and everyone loved it! Definitely keeping this one on file! Great recipe.

    ReplyDelete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails