meat church chili recipe
The Best meat church chili recipe
This recipe is also ideal for any occasion. Whether youāre hosting a family gathering or just craving something hearty on a chilly evening, itās a crowd-pleaser that never disappoints. Iāve made it for game nights, holidays, and even just because I wanted something warm and comforting. The slow-cooking process lets the flavors meld together, making each bite taste like home. Plus, itās simple enough to customizeāswap in different spices, add grilled chicken if youāre feeling extra, or even throw in some corn for a little extra sweetness. My family loves it because itās always there when we need it, and honestly, I donāt think Iāve ever made a batch that didnāt get eaten up.
Classic Meat Church Chili
A hearty, slow-cooked chili packed with tender beef and rich tomato flavors, perfect for family gatherings or cozy weeknights. The smoky depth comes from a simple blend of spices and a touch of cumin.
š„Ingredients
- 2 lbs ground beef
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz) can black beans, drained
- 1 cup beef broth
- 1 packet chili seasoning (or 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
šØāš³Directions
-
1
In a large pot, brown the ground beef over medium heat, breaking it up with a wooden spoon. Drain excess fat if needed. -
2
Add crushed tomatoes, kidney beans, black beans, and beef broth. Stir well to combine. -
3
Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally. -
4
Uncover and simmer for another 30 minutes until flavors meld and the chili thickens. -
5
Remove from heat and stir in chili seasoning. Let it sit for 5 minutes to allow flavors to deepen. -
6
Divide chili into bowls. Top each serving with shredded cheese, sour cream, and chopped green onions. Broil for 2ā3 minutes until cheese melts.
š§Equipment
- Large pot
- Wooden spoon
- Measuring cups
- Mixing bowls
šNutrition Facts (per serving)
šNotes
Watch Video Of How Classic Meat Church Chili Works
ā Frequently Asked Questions About Meat Church Chili
How do I adjust the spice level in this meat church chili?
Use the mildest chili powder or add a pinch of smoked paprika for warmth without heat. For extra heat, increase the amount of cayenne pepper by one teaspoon or add a sliced jalapeƱo. Always taste as you cookāadjust gradually to avoid overpowering the dish.
Can I substitute ground turkey for beef in this recipe?
Yes, you can swap ground beef for ground turkey, but expect the chili to be slightly less rich. For the best texture, brown the turkey in batches to avoid clumping, then proceed with the same cooking method. The flavor will differ slightly, but the dish will still hold together well.
What if I donāt have a meaty broth or canned beans?
Skip the meaty broth and use a cup of beef or vegetable broth instead. For beans, opt for a can of pinto beans (drained and rinsed) or white beansājust reduce the water slightly to avoid a watery chili. If youāre short on both, add a splash of tomato paste and a bit more chili powder to deepen the flavor.
How do I make sure the chili doesnāt get too thick?
After cooking the meat, stir in the remaining liquid (including broth, beans, and tomatoes) and reduce on medium heat for 5ā10 minutes to thicken. If itās still too thin, simmer uncovered for another 10 minutes or blend a portion of the chili with a bit of water to thin it further. Avoid over-reducing, or the chili will dry out.
Can I prepare the chili ahead of time and reheat it?
Absolutely. The chili tastes even better the next day, as flavors meld. Store it in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently on low heat, stirring occasionally, until hot through. Adding a splash of water or broth while reheating helps prevent drying.
