Chilis Chili Recipe

Craving the bold flavors and comforting warmth of a classic chili recipe? Look no further! Today, I’m taking you on a culinary journey filled with spice and everything nice, inspired by the iconic Chili’s restaurant chain. As much as I adore indulging in their mouthwatering Chili at the restaurant, I often yearn for that same rich, hearty experience from the comfort of my own kitchen. After experimenting with a myriad of spices and ingredients, I’ve concocted a version that satisfies that Chili’s craving and adds my unique twist – making it a personal favorite for those cozy nights in or for wowing guests at a casual dinner gathering.

Join me as I unravel the secrets to creating that perfect bowl of ‘Chili’s Chili’ with a recipe that promises to evoke the essence of the original, while giving you the flexibility to customize it according to your palate’s preference.

How to make Chilis Chili

Chili’s Chili refers to the chili con carne dish served at the restaurant chain Chili’s Grill & Bar. It’s a hearty, spicy stew made primarily with ground beef, tomatoes, beans (typically kidney beans), onions, and various spices such as chili powder, cumin, and paprika. It’s often served with toppings like shredded cheese, sour cream, and chopped green onions, sometimes accompanied by cornbread or tortilla chips.

Ingredients:

• 2 lbs ground beef (80/20 or 85/15)
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1 (15 oz) can of tomato sauce
• 1 (10 oz) can of diced tomatoes with green chilies (such as Ro-Tel)
• 1 (14.5 oz) can of beef broth
• 1 (15 oz) can of kidney beans, drained and rinsed
• 1 (15 oz) can of black beans, drained and rinsed
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional for extra spice)
• 2 tablespoons masa harina (cornmeal) or regular cornmeal for thickening
• 1/4 cup warm water
• Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, or any favorite toppings of your choice.

Instructions:

1. Add the ground beef in a large pot or Dutch oven over medium heat, breaking it apart as it browns. Cook until no longer pink, then drain the excess fat.
2. Add the finely chopped onions and minced garlic to the pot with the beef. Cook for 5-6 minutes, stirring occasionally, until the onions become translucent and tender.
3. Stir in the tomato sauce, diced tomatoes with green chilies, beef broth, kidney beans, and black beans. Mix well.
4. Add in the chili powder, cumin, paprika, salt, black pepper, and cayenne pepper (if using). Stir well so that the spices are evenly distributed.
5. Bring the mixture to a boil. Once boiling, reduce the heat to low and let the Chili simmer for about 30 minutes, stirring occasionally. This will help all the flavors meld together.
6. In a small bowl, whisk together the masa harina (or regular cornmeal) and warm water to create a paste. Stir the mixture into the Chili, combining well, to thicken the Chili to your desired consistency.
7. Let the Chili simmer for an additional 10-15 minutes to allow the masa harina to cook through and further thicken the Chili.
8. Taste and adjust the seasonings as needed.
9. Serve the Chili in bowls, topped with your choice of optional toppings, such as shredded cheddar cheese, sour cream, and chopped green onions.

Tips

• Use a leaner ground beef if you prefer a less fatty chili.
• If you prefer a spicier chili, increase the cayenne pepper or add some freshly chopped jalapeños.
• For a vegetarian version, substitute the ground beef with a combination of additional beans or crumbled veggie burger patties.
• Feel free to customize the toppings based on your preferences. Some other options include thinly sliced avocado, crushed tortilla chips, or fresh cilantro.
• This chili recipe can easily be doubled to serve a larger crowd or to have leftovers for the next day.
• Leftover Chili can be kept in the fridge for up to four days or frozen for up to two months. Just be sure to cool it and store it in an airtight container.

What to serve with

A bowl of Chili’s Chili is delicious and satisfying all on its own, but pairing it with complementary side dishes and accompaniments can elevate the experience to a whole new level. From classic choices to unique twists, here’s a detailed guide to serving up your Chili’s Chili experience with an array of delightful sides:

1. Cornbread: A classic choice, homemade cornbread is the perfect companion to your Chili, allowing you to mop up any remaining chili goodness. Add jalapeños, cheddar cheese, or even kernels of corn to your cornbread for extra flavor and texture.
2. Tortilla Chips: Serve your Chili with a side of crispy tortilla chips for some added crunch. You can either use store-bought chips or make them from scratch by cutting corn tortillas into wedges and baking or frying them until golden brown.
3. Rice: A serving of cooked white, brown, or Spanish rice provides a mild base that complements the bold flavors of the Chili. Serve the Chili on top of the rice or mix in the rice directly, depending on your preference.
4. Baked Potatoes: Top fluffy, baked potatoes with a generous ladle of Chili, grated cheese, sour cream, and green onions for a filling, comfort-food-style dinner.
5. Loaded Nachos: Spread tortilla chips on a baking sheet and top them with Chili and grated cheese. Bake until the cheese is melted, then add your favorite toppings such as sour cream, guacamole, jalapeños, and diced tomatoes.
6. Grilled Cheese Sandwiches: A crispy, ooey-gooey grilled cheese sandwich pairs wonderfully with a hot bowl of Chili. For a more gourmet twist, consider sourdough bread and a blend of cheeses like cheddar, Monterey Jack, or Gouda.
7. Salad: A refreshing green salad with ingredients like chopped romaine, tomatoes, cucumbers, avocado, and a zesty dressing provides a light and contrasting side to the hearty Chili.
8. Quesadillas: Made with flour or corn tortillas filled with cheese, shredded chicken, or sautéed vegetables, quesadillas provide a filling and complementary side. Serve them with sour cream, salsa, or guacamole for dipping.
9. Corn on the Cob: Grilled or boiled corn on the cob topped with butter and a dash of salt adds a natural sweetness to your meal. For an added kick, sprinkle some cayenne pepper or chili powder on top.
10. Roasted Vegetables: A medley of your favorite oven-roasted vegetables, such as bell peppers, zucchini, and onions, adds color and balanced nutrition to the plate—season with your preferred herbs and spices for an aromatic side dish.
11. Coleslaw: A creamy or vinegar-based coleslaw with a tangy kick complements the rich, spiciness of the Chili. Experiment with various mix-ins like apples or raisins for a unique spin on traditional coleslaw.

Ingredient Substitutes

Whether you’re looking to adapt the Chili’s Chili recipe due to dietary restrictions, taste preferences, or simple ingredients availability, you can consider plenty of substitute options. Let’s delve into the details:

Ground Beef Substitute:

• For a healthier option, you can use ground turkey or ground chicken.
• Try lentils, crumbled tempeh, or a plant-based ground meat substitute for vegetarians or vegans.

Onion Substitute:

• If you’re out of onions, you can use a tablespoon of onion powder as a quick fix.
• For a milder flavor, shallots or green onions can be used.

Garlic Substitute:

• Garlic powder can replace fresh garlic at a ratio of 1/8 teaspoon per clove.
• If you have an aversion to garlic, try a pinch of asafoetida powder for a similar flavor profile without the spice.

Tomato Sauce Substitute:

• If tomato sauce is unavailable, you can blend canned tomatoes until smooth.
• For a lower carbohydrate option, use pureed roasted red peppers mixed with a little vinegar and seasonings for a sauce-like consistency.

Diced Tomatoes with Green Chilies Substitute:

• Puree a combination of fresh tomatoes and mild green chilies or jalapeños in a pinch.
• Canned diced tomatoes and a can of diced green chilies used separately can mimic the Ro-Tel mixture.

Beef Broth Substitute:

• Chicken or vegetable broth can work if you don’t have beef broth.
• As a last resort, dissolve a bouillon cube in the appropriate amount of water.

Bean Substitute:

• Any kind of beans can be used in Chili. Try pinto beans, great northern beans, or even chickpeas.
• For those avoiding legumes, consider using quinoa or extra vegetables like diced mushrooms for a similar texture.

Chili Powder Substitute:

• A DIY mix of paprika, cumin, and a bit of cayenne pepper can stand in for chili powder.
• For a different taste profile, consider smoked paprika or chipotle powder.

Cumin Substitute:

• Ground coriander provides a similar earthy taste if you find yourself without cumin.
• Caraway seeds are another possible substitute, though they have a stronger flavor.

Paprika Substitute:

• A bit of red pepper powder or more chili powder can replace paprika, albeit with a spicier kick.
• A pinch of smoked salt or chipotle powder can do the trick for the smoky flavor of certain paprika varieties.

Masa Harina Substitute:

• If you don’t have masa harina, regular cornmeal or cornstarch mixed with water to make a slurry can be used to thicken your Chili.
• All-purpose flour is another thickener, though it will not impart the same subtle corn flavor as masa harina.

Cayenne Pepper Substitute (if desired for extra spice):

• Red pepper flakes can provide a similar heat to cayenne pepper.
• Hot sauce can also adjust the Chili’s spice level, added slowly to taste.

Final Thoughts

Now that you have the full guide to concocting the perfect Chili’s Chili experience, dig in and enjoy the warm flavors wrapped in savory goodness. Bon appétit!

More Recipes From The Chef:

• Applebee’s French Onion Soup
• Easy Bourbon Mash Recipe
• Fleming’s Potatoes Recipe
• Berries and Cream Recipe
• Outback Steakhouse Coconut Shrimp
• Ciambotta Recipe