A delicious chili recipe that's easy to make!
- 1 tablespoon sugar
- 2 lbs ground chuck
- 1 can black beans drained
- 2 large onions chopped
- 3 green bell pepper chopped
- 1 can hot chili beans do not drain
- 1 can red kidney beans drained
- 3 cans tomatoes stewed, sliced or diced. do not drain
- 2 packages mccormicks chili seasoning mild
- 2 tablespoons ketchup or to your taste. i just squirt some in!
- Carbohydrate 12.0807158811724 g
- Cholesterol 32.20505827 mg
- Fat 9.37267083723626 g
- Fiber 3.21333667460488 g
- Protein 10.661929037762 g
- Saturated Fat 3.54091911308567 g
- Serving Size 1 1 Serving (217g)
- Sodium 218.684723780391 mg
- Sugar 8.86737920656753 g
- Trans Fat 1.4646703181434 g
- Calories 172 calories
Step-by-step
- Saute chopped onion and bell pepper with a little garlic powder and salt and pepper until tender.
- Add ground beef and cook until meat is done.
- Drain if desired.
- Transfer meat to stock pot.
- Add remaining ingredients.
- Bring to boil.
- Once chili is boiling, turn down heat, cover and simmer for about 30 minutes.
Chili actually improves structurally after twenty-four hours in refrigeration as starches in the beans continue to absorb moisture and the free amino acids meld. Ground chuck releases significant quantities of intramuscular fat during the initial browning phase, which requires careful management when preparing large batches for storage. Retaining too much of this rendered fat before the simmering stage creates a slick, greasy surface layer once the mixture cools below thirty-eight degrees Fahrenheit. Draining excess grease prior to combining the ingredients prevents the fats from solidifying into an unpalatable film during refrigeration.
Freezing cooked legumes and ground beef requires strict temperature control to maintain cellular integrity. Transferring the stock pot into an ice-water bath reduces the internal temperature below forty degrees Fahrenheit within two hours, satisfying food safety windows before sealing the portions in airtight containers. Stored properly at zero degrees Fahrenheit, this chili remains chemically stable for up to three months. Reheating frozen portions demands a gradual transition on the stovetop over medium-low heat with a splash of water to compensate for moisture lost during sublimation in the freezer.
Preparing this recipe for smaller gatherings requires proportional adjustments rather than linear scaling. Doubling aromatics like onions and bell peppers does not require doubling the salt or spice seasoning packets, because volatile aromatics concentrate differently in restricted air volumes. Taste the reduced mixture after fifteen minutes of simmering before adding more seasoning packets.
