This5-Ingredient Beef Chili Recipe is perfect for Halloween or any chiliparty–double, triple, or quadruple the batch for a large crowd!
Hospitality is all about comfort. No matter what.
Being hospitable on Halloween or when celebrating the harvest is about making people feel welcome, warm, and serving them delicious comfort food, such as my 5-Ingredient Beef Chili recipe today!
My favorite part of planning a chili party is setting the table and figuring out the menu! And then, thinking about the details, making sure that the guests are nice and comfy.
You know when it’s been a successful dinner party when the food is devoured and the guests linger, wanting to hang around! I love both of those so much! I think as women–because to many food is our love language–it feels so good to know that our guests have enjoyed the meal and had a good time.
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Two for one.
I’m excited to share with you a very simple chili recipe today that we recently made for our guests, and which I also doubled to surprise another family with a “fall” dinner, as a thank you from our family.
Two for one.
Cooking “two for one” is easy when you have a simple recipe. I figure as long as I’m cooking one batch, I might as well double it and share it with others!
New chili beans.
Bush’s Beans has 3 new beans that have recently launched, packed in chili sauce {delicious flavor} and today I’m combining their kidney and black chili beans together into a very easy chili recipe.
Halloween is the perfect day to serve chili to your guests, don’t you agree?
Do not strain.
What I love about the {new} BUSH’S Chili Beans is that they are slow-simmered in a sauce with a special blend of chilies, spices, garlic and onions. Which means they should not be strained.
Most people crave chili when the weather gets cold, even though we do eat chili year round.
I love doubling batches and then freezing it for my college son. There’s nothing quite like mom’s homemade chili, made from scratch.
The other thing that my family prefers is a meat chili over a vegetarian recipe, although I often make both. Beans are high in fiber and protein and rich in vitamins, minerals and antioxidants They’re naturally cholesterol-free, gluten-free, and virtually fat-free – so healthy for my family and guests.
Which brings me to this recipe today.
5-Ingredient Beef Chili recipe.
5 easy ingredients is all you need – no added spice!
Kidney Chili Beans – Dark red kidney beans simmered in a hearty chili sauce with the robust flavors of ripe tomatoes, chili, peppers and cumin.
Black Chili Beans – Tender black beans simmered in a bold chili sauce made with chili peppers, sweet tomatoes and onion for a southwestern kick.
And then salsa, beef, and onion.
The recipe is below. If youdon’t have plans for dinner tonight – this should be on your menu!
What kind of beans do you put into your favorite chili recipe?
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5-Ingredient Beef Chili Recipe
When cooking with beef, I like to soak up the fat by laying a paper towel over the meat and pressing. You may need to do this a couple times. When using Bush’s chili beans, do not strain the beans–mix in the juices and spices.
Lightly spray a frying pan with cooking spray. Cook the beef on medium-high for about 3 minutes, breaking into small pieces. Add the onion and continue to cook for another 2-3 minutes until lightly browned. Drain off any fat or soak up with a paper towel by laying it over the meat and pressing. You may need to do this a couple times.
Add the 4 cans of chili beans (do not strain), green salsa, and salt and pepper to taste. Bring to a boil and simmer for about 15 minutes. Optional to serve with sour cream, cheese, red onion, cilantro, chips or corn bread.
One added tip and recipe: Using the {new} Great Northbean Chili Bean, you can make this queso dip. Combine cream cheese + canned tomatoes + chopped white onions with BUSH’S Great Northern Chili Beans.
That’s it, folks! Happy Halloween!
This post is sponsored by Bush’s Beans, but as always, all opinions are my own.
Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.
If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.
To enhance the flavor of your chili, brown the meat before adding it to the pot. This step not only caramelizes the meat, but gives your chili more texture, adding a depth that cannot be achieved by simply simmering it in the chili.
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
"Adding fresh ingredients — like diced onions, cilantro, and jalapenos — will take any canned chili to another level," Dunleavy said. "The fresh burst of flavor will brighten and elevate the chili while also adding great texture and crunch."
Chili, also referred to as chili con carne is a hearty beef stew made with spices, peppers, meat, tomatoes, and beans (in some cases). Most homemade chili recipes are made up of the same basic ingredients like ground beef, onion, spices, beans, and some type of tomato product.
As purists would have it, traditional red (chili con carne) hasn't changed much over the years. It still consists of meat, red chili peppers, and spices—no beans, rice, pasta, or other fillers, aside from vegetables, according to ICS criteria.
Tomato paste may come in a small can (or tube), but it packs a powerful punch and is an essential flavor building block for dishes like chili and beef stew.
In a large pot over medium heat, heat the oil. Add the onions, garlic, and red pepper; cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high; cook, stirring with wooden spoon to break the meat into ¼-inch pieces, until the beef is browned, 10 to 12 minutes.
Cinnamon adds a different spice profile than chili powder or red or cayenne pepper would. It is a common savory spice in Indian food and I believe it's also used in savory dishes in Chinese cooking. It's a very versatile spice :).
Although canned chili will already have some seasonings, fresh herbs and spices will add bolder flavor. You can upgrade your chili using ingredients you likely already have on your spice rack, such as chili powder, ground cumin, onion powder, garlic powder, smoked paprika, and cayenne pepper.
Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.
Add garlic, cumin, and probably more salt. Chipotle chili powder is really nice in chili. Just add a little at a time until it tastes the way you want it too.
Diet is one of the most influential factors that impacts beef flavor and aroma. This is because the dietary nutrients cattle consume directly impact the fatty acid profile and nutrient profile of their fat. One of the most-common mantras in the meat industry is that fat is flavor.
Now for the piece de resistance: 1-2 heaping Tablespoons brown sugar. The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you've just got to go for it! Trust me, it will not make your chili taste like candy.
With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.
A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili. Yes, a quick chili is most welcome on weeknights, but it won't have quite the same results. A slow cooker works wonders, but if you're short on time, try a pressure cooker.
Spicier chili: to make chili even spicier, don't remove the ribs or seeds from the jalapeño. You can also add hot sauce, cayenne pepper, crushed red pepper flakes or dice up another hot chili pepper. I recommend trying the recipe as stated and letting the flavors sit for a few hours before adding additional spice.
Introduction: My name is Arielle Torp, I am a comfortable, kind, zealous, lovely, jolly, colorful, adventurous person who loves writing and wants to share my knowledge and understanding with you.
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