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Chili

Prep 30 min
Total 1 hr 50 min
Servings 4

This bean-rich, ground beef chili will not only be delicious today, but it might even taste better tomorrow. Adjust the red pepper sauce to your own preferences, and be sure to serve this easy chili recipe with plenty of optional toppings, including chopped ripe olives, fresh limes, guacamole, shredded cheese, salsa, shredded lettuce and sour cream. MORE+ LESS-

By Betty Crocker Kitchens

Updated February 18, 2019

Ingredients

lb ground beef (at least 80% lean)

cup chopped onions

cloves garlic, finely chopped, or 1/4 teaspoon garlic powder

tablespoon chili powder

teaspoons chopped fresh or 1 teaspoon dried oregano leaves

teaspoon ground cumin

1/2

teaspoon salt

1/2

teaspoon red pepper sauce

can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

can (19 oz) Progresso™ red kidney beans, undrained

Steps

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1

In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2

Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
3

Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
4

Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

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Expert Tips

Lighten up your chili by browning up ground turkey, chicken or bison instead of ground beef.
Look for other ways to enhance the basic chili powder—add a healthy shake of chipotle chili powder (smoked ripe jalapeños); for a smokier edge, try a generous pinch of ground coriander, cinnamon or allspice.
Use this chili recipe to make Chili Macaroni: Spoon the chili over hot cooked macaroni or fusilli. Top with lots of finely chopped red onion, shredded Colby-Jack cheese and fresh cilantro leaves.
Spoon the hot chili over baked russet or sweet potatoes for a big one-dish meal. Sour cream, chopped chives and crumbled bacon all add up to a loaded chili-baked potato supper.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 120

% Daily Value

Total Fat: 13g; 20%
Saturated Fat 5g 24% Trans Fat 1/2g
Cholesterol: 70mg; 23%
Sodium: 910mg; 38%
Potassium: 540mg; 15%
Total Carbohydrate: 30g; 10%
Dietary Fiber 8g 33% Sugars 6g
Protein: 29g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 4%; 4%
Calcium: 15%; 15%
Iron: 30%; 30%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Most food historians agree that the dish we know as chili probably originated around the Texas region. But from there, as with many things about Texas, the lore, legends and tall tales begin to take over. One story puts forth the theory that immigrants from the Canary Islands brought a chili recipe with them when they settled in San Antonio in the early 1700s. Chili became the official state dish of Texas on May 11, 1977, when the state legislature declared, “the only real ‘bowl of red’ is that prepared by Texans.” Even if you aren’t from Texas, you can learn the basics of a perfect bowl of homemade chili in this handy How to Make Chili guide. It includes a step-by-step photo spread on chili-making basics, a time-tested recipe for cornbread to serve as a side dish and even tips on how to turn leftover chili into a next-day dish. If making this chili recipe has you interested in trying more types and variations, our best chili recipe collection includes many more ideas.