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easy homemade chili recipe
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Easy Homemade Chili Recipe

Learn how to make this easy homemade chili recipe with flank steak that is perfect for this cool fall and winter months!
Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 20 servings
Calories 129kcal

Ingredients

  • 1 tablespoon of olive oil
  • 2 pounds of finely minced flank steak
  • 5 finely minced cloves of garlic
  • 2 peeled and small diced yellow onions
  • 2 seeded and small diced red bell peppers
  • 2 seed and small diced poblano peppers
  • 1 seeded and small diced jalapeño pepper
  • 1 finely minced chipotle pepper in adobo sauce
  • 3 28- ounce cans of Hunt's Diced Tomatoes
  • 6 15- ounce cans of BUSH'S Pinto and Kidney Chili Beans
  • 1 8- ounce can of tomato paste
  • 1/3 cup of chili powder
  • 1/4 cup of cumin
  • 3 tablespoons of paprika
  • Lea & Perrins to taste
  • Tabasco to taste
  • ½ teaspoon of ground cinnamon
  • 2 ounces of dark semi-sweet chocolate
  • sea salt and fresh cracked pepper to taste

Instructions

  • In a large hot pot on high heat with olive oil add in the minced flank steak and cook until browned and cooked through.
  • Once browned, set aside and then add in the onions, peppers (minus the chipotles) and garlic and caramelize. Once brown add in the meat.
  • Next add in the chipotle peppers, tomatoes, and beans and bring to a boil.
  • If the chili is too thick and a few cups of beef stock or water, or if it is too thin add in the tomato paste and stir.
  • Add in all seasonings, except for the cinnamon and chocolate and simmer on low heat for 1 hour.
  • Before serving, stir in the cinnamon and chocolate until combined.
  • Serve with sour cream, sliced jalapeños, diced avocado, shredded cheddar, and sliced green onions.

Notes

Chef Notes:
  • How to Reheat: To reheat it simply add your desired portion to a small saucepot and heat over low heat until hot.   You can also simply add your desired portion to a microwave-safe bowl and heat for 2:30 stirring after 1:15.
 
  • Storing and Freezing: It will hold well in the refrigerator covered up for up to 5 days.  It will also freeze well covered for up to 3 months.  Simply pull it out as you need it and reheat following the directions above.
 
  • If you ensure to follow all these steps I can guarantee you that you are going to have 1 dang good homemade chili that is easy to make and beyond delicious.
 
  • Be sure to scale it to fit your needs and try serving it up with some polenta, you won't regret it.

Nutrition

Calories: 129kcal | Carbohydrates: 13g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 166mg | Potassium: 493mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1020IU | Vitamin C: 28.2mg | Calcium: 38mg | Iron: 2.4mg