Chunky Chili is a savory, hearty main dish loaded with seasoned meat (ground beef or turkey), kidney beans, tomatoes, and diced onions in a scrumptious liquid.
Fairly easy to make with simple ingredients.
IS CHILI A STEW OR SOUP?
Chili recipes usually contain beans, crushed or diced tomatoes, chopped onions, and some type of ground meat. There are thick pieces of food in each spoon full. Since chili is hearty and chunky, and usually contains more solids than liquids, it’s considered a stew. Read more here.
HOW TO MEASURE CHILI POWDER
Store-bought chili powder in a packet or bottle, contains concentrated ingredients. A little goes a long way. If not used sparingly, the chili will be too strong… especially for picky eaters.
To maintain control of the seasoning, start with 1/2 teaspoon full of chili powder. Stir into the chili. Simmer two minutes. Taste a cooled sample.
If you prefer more flavor, add another 1/2 teaspoon. Stir until well combined. Taste a cooled sample. Repeat until satisfied with the taste.
NO THICKENER REQUIRED
I’ve made chili for over 30 years. Never used a thickener. The ingredients are enough. I control the consistency by measuring the tomato sauce. Details below.
I’ve seen chili recipes that call for a thickener like creamed corn, cornmeal, almond flour or all-purpose flour mixed with water and poured into the chili. Thankfully, that is not required in my recipe.
USE TOMATO SAUCE SPARINGLY
Too much tomato sauce will cause the chili’s chunky ingredients to float in a thin liquid.
This recipe calls for a can of diced tomatoes and a cane of whole/peeled tomatoes (coarsely chopped).
This recipe calls for 1/2 cup of tomato sauce instead of using the entire can of both tomatoes.
Drain the diced tomatoes and whole/peeled tomatoes before adding to the chili.
Use only 1/2 cup of the tomato sauce. Save the remainder just in case you need to add more to get the desired consistency.
Experience taught me that adding canned tomatoes and all the tomato sauce into a pot of chili will make thin liquid.
Although it’s seasoned and tasty, the consistency is thin. Many like it that way while others prefer it thick.
CHILI KEEPS WELL IN THE FRIDGE
Store chili in a container with the lid sealed shut. Flavors will marinate overnight. The chili taste even better the next day.
SERVING SUGGESTION
Chunky Chili pairs well with Homemade Self-Rising Cornbread. Consider cutting the cornbread into small squares (similar to croutons) and arranging across the top of each serving.
Serve hot. Enjoy!
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ENJOY!
Chunky Chili
Ingredients
- 1 pound ground beef Or use ground turkey.
- 1/2 teaspoon coarse ground black pepper More or less as preferred
- 1/2 teaspoon salt More or less as preferred.
- 1 tablespoon olive oil
- 1 medium onion (peeled and chopped)
- 1 can (14.5 ounces) diced tomatoes
- 1 can (14.5 ounces) peeled, whole tomatoes
- 1 can (15.5 ounces) dark red kidney beans
- 1/2 teaspoon chili powder (or use taco seasoning mix) Use more if preferred.
Instructions
- In medium bowl, thoroughly combine ground beef (or ground turkey) with salt and coarse ground black pepper. Set aside.
- Drizzle one tablespoon of olive oil in a large skillet. Add peeled/chopped onion. Cook over low-medium heat for 2 to 3 minutes OR until "semi-translucent." TURN HEAT OFF.
- Add seasoned ground beef (or turkey). TURN HEAT ON low-medium. Stir together meat and onions for 3 to 5 minutes OR until meat is brown. TURN HEAT OFF.
- Carefully drain liquid into a heatproof container. Discard.
- MAKE SURE HEAT IS OFF. Fold three paper towels together. Press meat and onions with "thick fold" to absorb remaining greasy liquid. Discard paper towels.
- Pour meat-onion mixture into a medium saucepan.
- Open cans of diced tomatoes, whole/peeled tomatoes and dark red kidney beans.
- Drain diced tomatoes. Save tomato sauce. Pour 1 cup of drained/diced tomatoes into saucepan. Pour in 1/2 cup of the tomato sauce into saucepan. Save remaining tomato sauce to use later.
- Remove whole tomatoes from can. Leave tomato sauce in can. Chop whole tomatoes into medium sized chunks. Pour into saucepan. Use 1/4 of the tomato sauce into saucepan. Save remaining tomato sauce to use later.
- Pour 1 cup of dark red kidney beans AND soup into saucepan. Save remainder to use later.
- Add chili seasoning. Stir until well combined. Set aside.
- Cover with lid. Simmer 3 minutes over low medium heat. Watch closely to prevent burning.
- Taste a cooled sample. If desired, add more salt, coarse ground black pepper and 1/4 teaspoon of chili powder. Stir until well combined. Taste a cooled sample. Repeat until satisfied with taste.
- Simmer 2 more minutes over low-medium heat.
- If liquid is too thick, add 1/4 cup of tomato sauce from each can. If more kidney beans are preferred, pour in what's left in the can.
- Stir until well combined. Simmer 2 more minutes.
- Serve hot.
- Keeps well in fridge. Store chili in a container. Seal tight with a lid or foil. Flavors marinate overnight in fridge. Chunky chili tastes better the next day.