Chili Recipes: Spicy, Bean-Free & Instant Pot Variations

Introduction

Chili stands as a testament to culinary versatility and creativity, a dish that has evolved significantly over the years. Originating from the Tex-Mex frontier, chili has grown into a global comfort food, beloved for its rich flavors, hearty ingredients, and the warmth it brings to any meal. This guide embarks on a culinary journey, exploring the depths of chili recipes, from the traditional to the innovative, ensuring every spoonful is a discovery of taste.

Spicy Chili Recipe

Ingredients:

• 1 lb ground beef (or turkey/chicken for a lighter version)
• 2 cans (15 oz each) beans, drained and rinsed (kidney, black, or pinto beans work well)
• 1 can (28 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 large onion, diced
• 1 bell pepper (color of your choice), diced
• 2-3 cloves garlic, minced
• 2-3 tablespoons chili powder (adjust to taste)
• 1 tablespoon cumin
• 1 teaspoon smoked paprika (optional for a smoky flavor)
• 1-2 teaspoons cayenne pepper (adjust for heat)
• 1 teaspoon sugar (to balance acidity)
• Salt and pepper to taste
• 1-2 cups beef or vegetable broth (adjust for desired consistency)
• 1-2 tablespoons olive oil (for sautéing)
• Fresh cilantro, shredded cheese, sour cream, and/or sliced jalapeños for serving

Instructions:

1. Prep Ingredients: Dice the onion and bell pepper, mince the garlic, and gather your spices.
2. Brown the Meat: Heat the olive oil in a large pot over medium heat. Add the ground meat and cook until browned, breaking it apart with a spoon as it cooks.
3. Sauté Vegetables: Add the diced onion and bell pepper to the pot with the meat. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add Tomatoes and Spices: Stir in the diced tomatoes (with their juice), tomato paste, chili powder, cumin, smoked paprika, cayenne pepper, sugar, salt, and pepper. Mix well to combine all the ingredients.
5. Simmer: Add the beans and broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for at least 30 minutes to an hour. The longer it simmers, the more the flavors will meld together. If the chili becomes too thick, add more broth to reach your desired consistency.
6. Adjust Seasonings: Taste the chili and adjust the seasonings as needed. If you want it spicier, you can add more cayenne pepper or introduce a diced hot pepper like jalapeño or habanero.
7. Serve: Serve the chili hot, garnished with fresh cilantro, shredded cheese, sour cream, and sliced jalapeños if desired.

Tips:

• Experiment with Heat: The cayenne pepper and chili powder will primarily dictate the heat level. Start with the lower end of the recommended amounts and adjust upwards.
• Slow Cooker Option: After browning the meat and sautéing the vegetables, you can transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
• Vegetarian Variation: Skip the meat and add an extra can of beans or some diced mushrooms to maintain a hearty texture.

No Bean Chili Recipe

Ingredients:

• 2 lbs ground beef (or a mix of beef and pork for added flavor)
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1-2 cups beef broth, depending on desired consistency
• 2-4 tablespoons chili powder, adjust to taste
• 1 tablespoon cumin
• 1-2 teaspoons smoked paprika
• 1/2 teaspoon cayenne pepper (or more for extra heat)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Optional for serving: chopped green onions, shredded cheese, sour cream

Instructions:

1. Cook the Meat: Heat the olive oil in a large pot over medium-high heat. Add the ground meat and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
2. Add Aromatics: Reduce the heat to medium. Add the onions to the pot with the meat, cooking until they are translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. Combine with Tomatoes and Spices: Stir in the crushed tomatoes, tomato paste, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix well to ensure all the ingredients are evenly distributed.
4. Simmer: Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let the chili simmer, uncovered, for at least 1 hour. Stir occasionally, and add more broth if the chili becomes too thick for your liking.
5. Final Seasoning: After simmering, taste the chili and adjust the seasoning if needed. If you desire more heat, you can add additional cayenne pepper or a diced hot pepper.
6. Serve: Serve the chili hot with your choice of toppings, such as chopped green onions, shredded cheese, and sour cream.

This no-bean chili is rich and full of flavor, offering a hearty meal that’s especially perfect for those cooler days or when you’re in the mood for something satisfying without the beans.

Instant Pot Chili Recipe

This Instant Pot chili recipe delivers a hearty and delicious meal with minimal fuss, making the most of the pressure cooker’s capability to infuse deep flavors in a short amount of time.

Ingredients:

• 1.5 lbs ground beef
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1/2 cup beef broth
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes (optional for extra heat)
• Optional toppings: diced avocado, lime wedges, chopped cilantro

Instructions:

1. Sauté Meat and Vegetables: Turn the Instant Pot to the sauté setting. Add the ground beef, breaking it apart with a spoon, and cook until it starts to brown. Add the onion, bell pepper, and garlic, sautéing until the vegetables are softened.
2. Add Remaining Ingredients: Turn off the sauté function. Add the diced tomatoes, tomato sauce, beef broth, chili powder, cumin, oregano, salt, black pepper, and red pepper flakes to the pot. Stir well to combine.
3. Pressure Cook: Close the lid of the Instant Pot and set the valve to the sealing position. Select the manual or pressure cook setting and set the timer for 20 minutes on high pressure.
4. Natural Release: Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to venting to release any remaining pressure.
5. Serve: Open the lid carefully, stir the chili, and adjust the seasoning if necessary. Serve hot with your choice of toppings, such as diced avocado, lime wedges, or chopped cilantro.

Storing Chili

Cool Quickly: Allow the chili to cool to room temperature within 2 hours of cooking to prevent bacterial growth. You can speed up this process by placing the pot of chili in a sink filled with ice water.

Refrigerate: Transfer the cooled chili into airtight containers. Refrigerating chili helps slow down bacterial growth. Chili can be safely stored in the refrigerator for 3 to 4 days.

Freeze for Longer Storage: For longer storage, chili freezes well. Place it in airtight, freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Label the containers with the date. Frozen chili can last for 4 to 6 months. Thaw overnight in the refrigerator before reheating.

Reheating Chili

Refrigerated Chili:

• Stovetop: Transfer the chili to a pot and reheat it over medium heat, stirring occasionally, until it’s heated through (at least 165°F or 74°C).
• Microwave: Place the chili in a microwave-safe container, cover loosely, and heat on high, stirring every minute or so, until it’s evenly heated through.

Frozen Chili:

• Thaw First: It’s best to thaw frozen chili in the refrigerator overnight before reheating.
• Follow the above methods once thawed.

Tips for Best Results:

• Add Liquid if Needed: When reheating, you may find that the chili has thickened. Adding a little water, broth, or tomato juice can help bring it back to the desired consistency.
• Reheat Only What You Need: Repeatedly reheating chili can degrade its quality and taste. Try to only reheat the amount you plan to eat.
• Ensure Even Heating: Whether using a microwave or stovetop, stir the chili occasionally to ensure it heats evenly throughout.
• Check Temperature: Use a food thermometer to ensure the chili reaches 165°F (74°C), the safe temperature for reheated leftovers.

Can You Freeze Chili with Beans?

Yes, you can freeze chili with beans. Freezing chili is a great way to extend its shelf life while preserving its taste and nutritional value. When freezing chili with beans, here are some tips to ensure the best quality:

• Cool the Chili: Allow the chili to cool to room temperature before freezing to prevent ice crystal formation, which can affect texture.
• Choose the Right Container: Use airtight, freezer-safe containers or bags. Leave some space at the top of the container as the chili will expand when frozen.
• Label and Date: Mark the container with the freezing date. Properly stored, chili with beans can last in the freezer for 4 to 6 months.
• Thaw Safely: Thaw frozen chili in the refrigerator overnight rather than at room temperature to reduce the risk of bacterial growth.
• Reheat Properly: When ready to eat, reheat the chili on the stove over medium heat until it reaches 165°F (74°C), stirring occasionally. You can also reheat it in the microwave, stirring at regular intervals to ensure even heating.

Pairing Ideas for Chili

1. Eggless Meatloaf: Complement your chili with a robust, egg-free meatloaf. This version retains all the classic flavors without eggs, making it a great option for those with dietary restrictions. Its hearty texture pairs excellently with chili for a satisfying meal.
2. Ginger Chicken: Add a zesty twist to your chili meal with ginger chicken. Its aromatic flavor contrasts nicely with the richness of chili, offering a refreshing balance to your palate.
3. Healthy Chicken Fajitas: Lighten up your chili pairing with easy and healthy chicken fajitas. The vibrant vegetables and lean chicken offer a colorful and nutritious side that enhances your chili without overpowering it.

FAQs

How long is chili good for in the fridge?

Chili stored in an airtight container can last in the refrigerator for up to 4 days. To extend its shelf life and maintain the best quality, make sure it’s cooled down before refrigerating.

Is chili a soup?

Chili is often considered more of a stew than a soup due to its thick consistency and hearty ingredients. While soups generally have a more liquid base, chili is characterized by its rich, robust sauce and substantial components like meat and beans.

Can you freeze chili?

Absolutely! Chili freezes exceptionally well. Cool it completely, then transfer it to freezer-safe bags or containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

What goes with chili?

Chili, with its rich and spicy flavors, pairs wonderfully with a variety of sides. Focusing on classic options, cornbread, baked potatoes, and sweet potatoes stand out for their versatility and ability to complement chili.

Is chili gluten-free?

Chili can be gluten-free, but it depends on the ingredients used. To ensure your chili is gluten-free, avoid adding any ingredients that contain gluten, such as certain thickeners or seasonings, and always check labels if using packaged products.

Conclusion

Chili is not just a dish; it’s a celebration of flavors, textures, and culinary creativity. Whether you’re making a spicy kick to warm up a cold night, a no-bean version for a hearty meal, or exploring low-salt options for a healthier twist, chili offers endless possibilities for customization. Remember, the best chili is the one that suits your taste buds and brings comfort to your table. So, don’t be afraid to experiment and make it your own.