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Beef Chili Five Ways

Rated as 4.56 out of 5 Stars
29

"A classically easy chili recipe with four additional variations ranging from Cincinnati to Morocco."
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Ingredients

40 m servings 299
Original recipe yields 4 servings

Directions

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  1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
  2. Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with toppings, as desired.

Footnotes

  • Moroccan Variation: Prepare recipe as directed above, adding 1/4 teaspoon pumpkin pie spice and 1/4 cup chopped pitted dates or golden raisins with ingredients in step 2. Serve over hot cooked couscous. Garnish with toasted sliced almonds, chopped fresh mint and Greek yogurt, as desired.
  • Mexican Variation: Prepare recipe as directed above, adding 1 tablespoon cocoa powder with ingredients in step 2. Garnish with chopped fresh cilantro, pepitas (pumpkin seeds) and corn tortilla chips, as desired. Serve with corn tortillas.
  • Italian Variation: Prepare recipe as directed above, adding 1-1/2 teaspoons fennel seed with ingredients in step 2. Before removing from heat, stir in 3 cups fresh baby spinach. Cover; turn off heat and let stand 3 to 5 minutes or until spinach is just wilted. Serve over hot cooked orecchiette or cavatappi, if desired. Garnish with grated Parmesan cheese and pine nuts, as desired.
  • Cincinnati Variation: Prepare recipe as directed above, adding 3 tablespoons white vinegar and 1 teaspoon ground cinnamon with ingredients in step 2. Serve over hot cooked elbow macaroni. Garnish with chopped white onion, sour cream and shredded Cheddar cheese, as desired.
  • Cook's Tip:  One can (14-1/2 ounces) diced tomatoes combined with 2 tablespoons diced canned chiles may be substituted for diced tomatoes with green chiles.
  • Cook's Tip:  Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of ground beef doneness.
  • Cook's Tip:  For a thicker consistency, prepare as directed, adding 1 tablespoon cornmeal with ingredients in step 2.
  • This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.

Nutrition Facts


Per Serving: 299 calories; 7.3 24.4 34.1 70 973 Full nutrition

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Reviews

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Moroccan Variation:Prepare recipe as directed above, adding 1/4 teaspoon pumpkin pie spice and 1/4 cup chopped pitted dates or golden raisins with ingredients in step 2.Serve over hot cooked cou...

So I'm not a big bean fan but in the interest of following the recipe, I left them. To my surprise, you couldn't taste them. The chili itself was AMAZING though. It was really tasty and the chil...

Too much spice for me, so I reduced the amount of chili powder significantly. Otherwise, it was really good with some saltines on top!

The beauty of this recipe is that it does not require any prep. Every ingredient comes from a can or box. No chopping onions or tomatoes. I used 2 cans of black beans for 1 pound of beef, and ad...

I was interested in finding a chili recipe that both my kids and my husband would enjoy. This was pretty good but like other reviews I found something missing. I added a can of rinsed red kidn...

I liked this, but my kids didn't. I didn't use chili powder or broth. I would make it again. Super easy!

So simple, easy and tasty. I am living in Europe and sometimes have trouble finding the ingredients that I need to make some of my favorite comfort foods.I also do not have access to all of the...

Quick and easy, this was a tasty chili. I added red kidney beans to the mix and it was perfect for us.

This was good stuff, but I do tend to like *boring* chili like my mom used to make. I used kidney beans in place of black beans because that's what chili is in my world and had to call an audib...