Warm, hearty, and packed with flavor, Jessie James Decker’s chili recipe is the epitome of comfort food.
Whether you’re looking for a cozy meal on a chilly evening or a dish to feed a crowd during game day, this chili is sure to satisfy.
With a perfect balance of spices, protein, and veggies, it’s a versatile dish that can be customized to suit your taste preferences.
Follow along to learn how to whip up this delicious comfort food delight in your own kitchen.
Ingredients
1 pound ground beef
1 onion, diced
2 cloves garlic, minced
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) diced tomatoes
1 can (6 ounces) tomato paste
2 cups beef broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
Equipment
Large pot or Dutch oven
Wooden spoon or spatula
Knife and cutting board
Can opener
Instructions
In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked.
Drain any excess fat.
Add the diced onion and minced garlic to the pot with the cooked beef.
Cook until the onion is translucent and fragrant, about 5 minutes.
Stir in the kidney beans, black beans, diced tomatoes, tomato paste, and beef broth.
Season the chili with chili powder, cumin, paprika, salt, and pepper.
Stir well to combine.
Bring the chili to a simmer, then reduce the heat to low.
Let it simmer uncovered for at least 30 minutes, stirring occasionally.
Taste and adjust seasoning as needed. Add more salt and pepper if desired.
Serve the chili hot, topped with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or diced avocado.
Nutritional Facts
(Nutritional information per serving)
Calories: 350
Total Fat: 12g
Saturated Fat: 5g
Cholesterol: 50mg
Sodium: 800mg
Total Carbohydrates: 35g
Dietary Fiber: 10g
Sugars: 5g
Protein: 25g
Health Benefits
This chili recipe offers more than just delicious taste—it’s also packed with health benefits.
The combination of lean ground beef and beans provides a hearty dose of protein, which helps keep you feeling full and satisfied.
Additionally, beans are rich in fiber, which promotes digestive health and helps regulate blood sugar levels.
The array of spices used in this recipe, including chili powder, cumin, and paprika, not only add flavor but also contain antioxidants and anti-inflammatory properties.
Plus, by opting for lean ground beef and incorporating plenty of vegetables, this chili is a nutritious choice for any meal.
FAQs
1. Can I use ground turkey instead of ground beef?
Yes, you can substitute ground turkey for ground beef if you prefer a lighter option.
Just be sure to adjust the cooking time as needed.
2. How can I make this chili vegetarian?
Simply omit the ground beef and use additional beans or diced tofu for protein.
You can also add more vegetables like bell peppers, corn, and zucchini for added flavor and texture.
3. Can I make this chili in a slow cooker?
Absolutely!
Brown the ground beef and sauté the onions and garlic in a skillet first, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
4. How long will leftovers last in the refrigerator?
Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheat it on the stove or in the microwave until heated through before serving.
5. Can I freeze this chili?
Yes, this chili freezes well.
Allow it to cool completely before transferring it to freezer-safe containers or resealable bags.
It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.