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In my cuisine research for this homemade chili post, I learned that chili has a Tex-Mex origin. And that chili in Texas is traditionally made without beans. I am delighted by this new-to-me info. Let me share why.
I have avoided beans for as long as I can remember. Which meant I avoided chili. I didn’t even care to eat around them. Fast forward to my trying to accept beans in recent years mainly in chilis. I learned that I have a sensitivity to them. Or possibly to canned bean sodium content. Or both. Even if I eat around them. If they are in a dish, it’s a no-go for me.
I do enjoy chili otherwise so I started making it at home and omitting the beans. Is it still considered chili without beans? I now know that the answer is yes! And maybe even more so! But my husband understandably missed chili with beans. So I found a way to make both of us happy. This recipe.
Jump to:
- Getting Started
- Ingredient Recommendations
- Ingredient Alternatives
- Finishing Touches
- Pairings
- Leftovers
- Recipe
Getting Started
I start the recipe by dicing my onion. Then I prepare the homemade chili spice mix. I measure out the chili powder, cumin, sugar, garlic powder, salt, pepper and cayenne. I mix them in a small ramekin and set aside until I need them.
Next, I get out either a stockpot and a medium saucepan or a medium saucepan and a small saucepan. I use the larger of the two pans for steps 1 through 4.
When you split the soup in Step 5, you can split it 50/50, 60/40 or however you’d like. I just eyeball it. For me, I usually try for 50/50 or 60/40 and I use the larger pot for my bean chili and the smaller for the bean-less. Then, I even go so far as to use separate utensils for stirring and serving.
Homemade Chili Ingredient Recommendations
Ground Beef
I always recommend fresh, locally sourced ground beef when possible. For this dish, you can use fresh or frozen ground beef. Frozen ground beef can be thawed in the fridge or defrosted in the microwave.
Tomato Ingredients and Broth
I use the store brand when possible for the canned tomato paste, petite diced tomatoes, tomato sauce and boxed beef broth. Also for the broth, I prefer the low-sodium option.
Beans
For the beans, I grab a 16 oz can of store-brand red kidney beans. This recipe only calls for 8 oz. You can use more if you’d like or use the whole can if you decide not to split the batch into two. If you’re like me and end up with a half can of beans left over, I freeze the extra beans. Here are tips from Bush’s Best on how to store leftover canned beans.
Of course, you can also skip the beans entirely and not split the batch. In that case, you would only use one pot the whole time, don’t split and proceed with the recipe.
Homemade Chili Ingredient Alternatives
No Red Meat Option
Ground turkey can easily be swapped in for ground beef. For the beef broth, a delicious substitute that I recommend is tomato juice. All substitutes here are 1:1.
Vegetarian
I have had a delicious vegetarian chili that first and foremost has quinoa subbed in as the protein to replace the meat. Then it also had diced carrots and celery. If I were going to add those to this chili recipe, which I might try someday, I’d saute them with the onion.
Finishing Touches
Serve in a warmed soup bowl. Top with as many of our topping suggestions as you’d like:
- shredded cheddar cheese
- sour cream
- chives – fresh or freeze dried
- crackers – saltine or oyster
- Fritos or other corn chips
Do you have a favorite chili topping we didn’t list? Let us know in the comments!
Homemade Chili Pairings
The ultimate pairing for chili, in my opinion, is cornbread. My local grocer usually has some pre-made in the bakery. That is my go-to. Someday I hope to try making cornbread from scratch or a box mix. If you have any recommendations for homemade cornbread, let us know in the comments!
Homemade Chili Leftovers
After serving 2 people, we end up with 2 to 4 servings of homemade chili leftovers.
Leftovers can be refrigerated and used within a few days. Leftovers can also be frozen. I recommend freezing chili in a Souper Cubes. Each cube holds a cup which is a serving.
A couple more things with leftovers. First, for either storage method, be sure your containers are labeled with which has beans and which doesn’t. Then, whether refrigerated or frozen, leftovers are best reheated (separately) in a small saucepan on the stove. And don’t forget your toppings!
Homemade Chili Two Ways
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 lb ground beef
- 2 tbsp tomato paste or 1 oz tomato paste
- 1½ c beef broth
- 14.5 oz petitie diced tomatoes
- 8 oz red kidney beans, drained & rinsed
- 8 oz tomato sauce
Chili Spice Mix
- 2½ tbsp chili powder
- 2 tbsp ground cumin
- 2 tbsp granulated sugar
- 1 tbsp garlic powder
- 1½ tsp kosher salt
- ½ tsp ground black pepper
- ¼ tsp ground cayenne pepper
Instructions
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon to help it crumble. Cook for 6-7 minutes, until the beef is browned, stirring occassionally.
- Add the chili spices – chili powder, cumin, sugar, garlic powder, salt, pepper, and cayenne – and tomato paste. Stir until well combined.
- Add the broth, diced tomatoes (with their juice), and tomato sauce. Stir well.
- Divide between two pots and add the drained beans to one of the pots.
- Going forward, the instructions apply to both pots. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pots from heat. Let the chili rest for 5-10 minutes before serving.