Origin Classic Beef Chili

Rooted in Tex-Mex cuisine, classic beef chili has become a staple comfort food in American kitchens. Originally beanless, modern versions commonly include beans for added texture and nutrition.

What I Love About This Recipe

It’s rich, savory, and packed with bold flavors. The balance of tender beef, simmered spices, and a touch of heat makes it incredibly satisfying — and even better the next day!

Also Read : Pork Dumplings

Classic Beef Chili

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

500

kcal

Ingredients

• 1 tbsp olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 1 lb (450g) ground beef

• 2 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp oregano

• Salt and pepper, to taste

• 1 (14 oz) can diced tomatoes

• 1 (15 oz) can kidney beans, drained and rinsed

• 1 (15 oz) can black beans, drained and rinsed

• 1 cup beef broth (or water)

• Optional toppings: shredded cheese, sour cream, chopped green onions, jalapeños

Directions

• Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened (about 5 minutes).
• Add garlic and cook for 1 minute more.
• Stir in ground beef, breaking it up with a spoon. Cook until browned and no longer pink.
• Add chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1–2 minutes until fragrant.
• Pour in diced tomatoes, beans, and beef broth. Stir to combine.
• Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally.
• Taste and adjust seasoning if needed.
• Serve hot with desired toppings.

Notes

• For a spicier kick, add cayenne pepper or chopped fresh chilies.
• This chili freezes well — great for batch cooking.
• Use lean ground beef to reduce fat content without sacrificing flavor.

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This Chili Recipe is inspired by the traditional recipes from New Mexico and Colorado. However, it’s a quicker version that uses simple, common ingredients. This makes it easier to prepare, especially if you don’t have an entire day to spend cooking.

This chili recipe reminds me of the slow-cooked, traditional pork green chili I enjoyed in New Mexico. But with some smart shortcuts, you can make it much faster.

The History and Origin of Green Chili

Green chili has its roots in the Indigenous cultures of the Southwestern United States, where chiles have been grown for centuries. The Pueblo peoples, who lived in what is now New Mexico and Colorado, used chiles in their cooking long before European settlers arrived. The green chile plant flourishes in the dry, hot climate, and over time, it became a staple of local cuisine.

ALSO READ: Fall Crack Chex Mix Recipe

Green Chili Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: MexicanDifficulty: Easy

Servings

5

servings

Prep time

25

minutes

Cooking time

1

hour 

15

minutes

Calories

522

kcal

The BEST green chili recipe. Inspired by New Mexico and Colorado authentic green chili, this easy version uses healthy everyday ingredients.

Ingredients

• 3 poblano peppers stemmed, seeded, and coarsely chopped into 3/4-inch pieces (about 3 cups)

• 4 medium garlic cloves peels on and left whole

• 2 jalapeño peppers seeds and membranes removed and chopped into 1/4- to 1/2-inch pieces (about 1/2 cup)

• 1 medium yellow onion chopped into 1/4- to 1/2-inch pieces (about 1 cup)

• 3 tablespoons extra-virgin olive oil 

• 1 ½ teaspoons kosher salt 

• ¾ teaspoon ground black pepper 

• 2 pounds pork tenderloin cut into 1 1/2-inch pieces

• ¼ cup fine-grain cornmeal

• 1 can fire-roasted diced tomatoes

• 1 jar prepared tomatillo (green) salsa (16 ounces) about 1 1/2 cups

• 3–4 cups low-sodium chicken broth

• 1 teaspoon dried oregano

• 1 pinch ground cloves

• 1 can white hominy, drained (15 ounces)

• For serving:

• Sliced avocado

• Chopped fresh cilantro

• Plain nonfat Greek yogurt or sour cream

Directions

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with foil or parchment paper and place the poblanos, garlic, jalapeño, and onion in the center. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Roast for 20 to 25 minutes, until the peppers and onions are golden brown and soft. Transfer to a cutting board and let cool. Peel the garlic, then further chop the vegetables into small pieces.
• While the vegetables roast, heat a large dutch oven or similar sturdy-bottomed pot with a lid over medium heat. Once the pan is hot, add the remaining 2 tablespoons of oil. Then once the oil is hot but not yet smoking, add half of the pork and sprinkle with 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir and cook, disturbing the pork as little as possible, until the pork is lightly browned on all sides, about 4 minutes. It will not be cooked all the way through. Remove to a plate and set aside. Repeat with the second half of the pork, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Return all of the pork to the pot.
• Sprinkle in the cornmeal, then stir to coat. Stir in the diced tomatoes in their juices, tomatillo salsa, 3 cups chicken broth, oregano, cloves, and chopped roasted vegetables.
• Bring the chili to a simmer over medium-high heat, then reduce heat to medium-low, partially cover the pot, and simmer for 20 minutes, stirring occasionally.
• With a ladle or large spoon, scoop 2 cups of the chili from the pot and transfer to a blender. Be sure to scoop up some of the roasted vegetables and tomatoes, but be careful that you do not get any pork cubes. (I find it easiest to scoop up big ladlefuls, then use a fork to pick the pork cubes out and put them back into the pot, then transfer the ladle contents to the blender.) Hold down the blender lid with a folded kitchen towel. Pulse it a few times to get the soup moving, then increase the pulse time by a few seconds per pulse, until it purées easily. Purée the mixture until smooth, then pour it back into the pot.
• Stir in the hominy. Continue to simmer partially covered, stirring occasionally, until the pork is very tender, about 15 minutes more. Give the chili one last big stir. If the chili is thicker than you would like, add the additional 1 cup of chicken broth a little at a time, until you reach your desired consistency. Enjoy hot, topped with avocado, cilantro, and/or Greek yogurt as desired.

Notes

• TO STORE: Leftovers of this green chili recipe can be stored in the fridge for up to 5 days.
• TO FREEZE: Green chili may be kept frozen for up to 3 months. Thaw overnight in the refrigerator before warming.

The post Green Chili Recipe appeared first on RecipeWikki.

Why Make Homemade Chili?

Homemade chili offers unparalleled freshness and flavor compared to store-bought or canned options. It allows you to customize the spice level, ingredients, and texture to suit your taste. Plus, it’s a budget-friendly option for feeding a crowd or meal-prepping for the week.

Serving Suggestions

Serve your chili with:

• Shredded cheese
• Sour cream
• Chopped cilantro
• Cornbread or tortilla chips

Why This Chili Recipe Stands Out

This recipe is versatile, easy to follow, and packed with bold flavors. Whether you like your chili mild or fiery, this dish can be adapted to suit your preferences.

ALSO READ: Delicious Banana Bread Recipe In 2025

Easy Homemade Chili Recipe

Recipe by RecipeWikkiCourse: MainCuisine: American, MexicanDifficulty: Chili

Servings

4

servings

Prep time

15

minutes

Cooking time

46

minutes

Calories

340

kcal

Chili is more than just a meal; it’s a tradition that brings people together. Try this recipe, and you’ll see why it’s a favorite in households everywhere. Bookmark this guide, and let us know how your chili turns out!

Ingredients

• Ground beef (or turkey): 1 pound for a rich and meaty base.

• Beans: 2 cups (kidney, black, or pinto beans work great).

• Tomatoes: 1 can of diced tomatoes and 1 small can of tomato paste.

• Vegetables: 1 onion (chopped), 2 garlic cloves (minced), and 1 bell pepper (chopped).

• Spices: 2 tablespoons of chili powder, 1 teaspoon of cumin, and a pinch of cayenne pepper for heat.

• Broth: 1 cup of beef or chicken broth to bring everything together.

• Olive oil: 2 tablespoons for sautéing.

• Salt and pepper: To taste.

Directions

• Prepare Your Ingredients:
  Before you start cooking, chop your vegetables and measure your spices. Having everything ready makes the cooking process seamless.
• Sauté the Vegetables:
  In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
• Cook the Meat:
  Add the ground beef (or turkey) to the pot. Use a wooden spoon to break it up as it cooks. Cook until browned and no longer pink, about 7-10 minutes. Drain any excess fat if necessary.
• Add the Spices:
  Stir in the chili powder, cumin, and cayenne pepper. Let the spices toast for 1 minute to release their full flavor.
• Combine the Ingredients:
  Add the diced tomatoes, tomato paste, beans, and broth to the pot. Stir everything together, ensuring the tomato paste is well incorporated. Season with salt and pepper.
• Simmer:
  Reduce the heat to low and let the chili simmer for 30 minutes to an hour. The longer it simmers, the deeper the flavor becomes. Stir occasionally to prevent sticking.

Notes

• Customize the Heat: Adjust the cayenne pepper or add chopped jalapeños for extra spice.
• Thicken the Chili: For a thicker consistency, mash some of the beans or let the chili simmer uncovered for the last 15 minutes.
• Enhance Flavor: Add a splash of vinegar or a pinch of sugar to balance the acidity of the tomatoes.

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