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Best Thick Chili
This thick chili recipe is a hearty dish that's easy to make and perfect for serving at potlucks or buffet-style parties.
Course
Main Course
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
5
minutes
minutes
Servings
8
bowls
Calories
352
kcal
Author
Wanda Simone
Equipment
Chopping knife
dutch oven or other large pot
Ingredients
1
Tablespoon
vegetable oil
1
cooking onion
diced
1
green bell pepper
chopped
1
pound
ground beef
1½
Tablespoons
chili powder
1½
teaspoons
garlic salt
1
teaspoon
onion powder
3
15-ounce cans
red kidney beans, undrained
1
28-ounce can
crushed tomatoes, undrained
1
6-ounce can
tomato paste
½
cup
beef broth
Optional toppings: Sour cream, sliced jalapeno, minced parsley, tortilla strips, shredded cheese
Instructions
In a dutch oven or large pot over medium high heat, heat 1 Tablespoon vegetable oil.
Add chopped onion and green bell pepper, and cook. stirring occasionally, until the onions are soft, about 2 minutes.
Add the ground beef and cook for 5 to 7 minutes until longer pink.
Drain any excess grease.
Then season the beef with chili powder, garlic salt, and onion powder.
Lower the heat to medium and cook for another 2 minutes.
Add in the red beans, crushed tomatoes, tomato paste, and beef broth.
Stir everything together until well mixed.
Bring to a boil.
Then turn the heat down to low and cook for at least 30 minutes or up to 2 hours, stirring occasionally.
Serve warm with optional toppings such as sour cream, sliced jalapeno, minced parsley, tortilla strips, and/or shredded cheese.
Notes
Substitute ground turkey or ground chicken for the beef if preferred.
Similarly, you can use vegetable broth or chicken broth instead of the beef broth.
The longer you let the chili simmer, the more the flavors meld and the thicker it will get.
Store covered in the refrigerator for up to 5 days. Or in an airtight container in the freezer for up to 3 months.
Nutrition
Serving:
1
bowl
|
Calories:
352
kcal
|
Carbohydrates:
38
g
|
Protein:
21
g
|
Fat:
14
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
40
mg
|
Sodium:
1263
mg
|
Potassium:
1160
mg
|
Fiber:
12
g
|
Sugar:
11
g
|
Vitamin A:
1038
IU
|
Vitamin C:
28
mg
|
Calcium:
110
mg
|
Iron:
5
mg