Chili Recipe – Eats Now

Name: Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 pounds ground beef or turkey; 2 pounds round beef cut in thumbnail-size pieces; 3 cloves minced garlic; 1 tablespoon paprika; 1 teaspoon oregano; 3/4 teaspoon cumin; 1 tablespoon salt; 3/4 teaspoon pepper; 1/4 teaspoon cayenne; 6 tablespoons chili powder (ancho, pasilla, or other); 1 can beef broth; 1 can water; 6 cups canned tomatoes, smashed, with their juice; 1 cup tomato paste; 2 cans beans (pinto, kidney, or black--or mixture)

Servings: persons

2 pounds ground beef or turkey
2 pounds round beef cut in thumbnail-size pieces
3 cloves minced garlic
1 tablespoon paprika
1 teaspoon oregano
3/4 teaspoon cumin
1 tablespoon salt
3/4 teaspoon pepper
1/4 teaspoon cayenne
6 tablespoons chili powder (ancho, pasilla, or other)
1 can beef broth
1 can water
6 cups canned tomatoes, smashed, with their juice
1 cup tomato paste
2 cans beans (pinto, kidney, or black--or mixture)

1
Brown meat in a kettle with a little oil
2
Add garlic and cook slightly
3
Add paprika, oregano, cumin, salt, pepper, cayenne, chili powder (6-9 tablespoons or to taste)
4
Cook for three minutes
5
Add broth, water, tomatoes, tomato paste
6
Cover and simmer for 1.5 hours
7
Uncover and cook down for half an hour
8
Rinse beans and add
9
Cook till hot
10
May serve with scallions, sour cream, monterrey jack cheese, hot sauce on the side

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds ground beef or turkey, 2 pounds round beef cut in thumbnail-size pieces, 3 cloves minced garlic, 1 tablespoon paprika, and more.

Yes, Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili

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