Devil’s Chili

The rich, hearty, and spicy notes of Devil’s Chili whisk you away to a world where flavor meets warmth, making it the perfect comfort food. This dish brings together a delightful mix of beans, spices, and ground beef, creating an indulgent meal that satisfies your hunger and warms your soul. Whether you’re hosting friends for a game night, preparing for a cozy family dinner, or looking for a filling meal to enjoy on a chilly evening, this Devil’s Chili will hit the spot and leave everyone asking for seconds.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 370
• Protein: 25 grams
• Carbohydrates: 40 grams
• Fat: 15 grams
• Fiber: 10 grams
• Sugar: 5 grams
• Sodium: 700 mg

Why Make This Devil’s Chili

Devil’s Chili is not just another chili recipe; it’s a soul-soothing dish packed with a savory punch of flavors. The combination of ground beef with kidney and black beans provides a fulfilling protein boost, while the blend of spices adds depth and warmth. It’s easy to prepare, uses affordable ingredients, and can be customized to suit your taste preferences. Plus, it’s a fantastic dish to make ahead of time, allowing the flavors to meld beautifully!

How to Make Devil’s Chili

Creating Devil’s Chili is a straightforward process that anyone can master. Let’s dive into the details of crafting this delightful dish.

Ingredients:

• 1 pound ground beef
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 tablespoons olive oil

Directions:

Step 1: Preparation

In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion, minced garlic, and chopped bell pepper. Sauté these aromatic vegetables until they soften, about 5 minutes. This step sets a flavorful foundation for your chili.

Step 2: Mixing

Next, add the ground beef into the pot. Crumble it as you cook, stirring occasionally to ensure all the meat browns evenly. Cook the beef until it’s thoroughly browned and no longer pink, about 7-10 minutes.

Step 3: Cooking

Once the beef is cooked, it’s time to add the spices. Stir in the chili powder, cumin, paprika, cayenne pepper, salt, and pepper, mixing well to coat the meat and vegetables evenly with the spices. Then, pour in the diced tomatoes along with their juices and add both types of beans. Stir everything together and bring the mixture to a gentle boil.

Step 4: Finishing

Reduce the heat to low, cover the pot, and allow the chili to simmer for about 20 minutes. This simmering time lets the flavors meld beautifully. Stir occasionally and taste to adjust the seasoning if needed.

How to Serve Devil’s Chili

Serve your Devil’s Chili with warm cornbread or over a bed of rice for a hearty meal. Garnish with fresh cilantro, a squeeze of lime, or shredded cheese for extra flavor. It pairs wonderfully with tortilla chips for some crunch, making it an ideal make-ahead dish for gatherings or potlucks.

How to Store Devil’s Chili

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze Chili portions in freezer-safe bags for up to 3 months. Make sure to let it cool completely before freezing to maintain the best flavor.

Expert Tips for Perfect Devil’s Chili

• Custom Spice Levels: If you enjoy extra heat, feel free to add more cayenne pepper or a diced jalapeño when sautéing your vegetables. Conversely, reduce cayenne for a milder flavor.
• Beans Alternative: Swap black beans for pinto beans or chickpeas for a variation in taste and texture.
• Cooking Method: Consider making it in a slow cooker. Simply sauté the vegetables and beef as directed, then transfer everything to your slow cooker and cook on low for 6-7 hours or high for 3-4 hours.
• Make Ahead: Chili often tastes better the next day, making it a great dish for meal prep or leftovers!

Delicious Variations

• Vegetarian Chili: Swap the ground beef with textured vegetable protein (TVP) or a mix of your favorite veggies and legumes.
• Spicy Sausage Chili: Use ground spicy sausage instead of beef for a different flavor profile that packs a punch.
• Pumpkin Chili: Add a cup of pureed pumpkin for a seasonal twist that adds creaminess and extra nutrients.

Frequently Asked Questions

• Can I use fresh beans instead of canned?
  Yes! However, make sure to soak and cook them beforehand, as canned beans are already cooked for convenience.

• What can I serve with Devil’s Chili?
  It pairs wonderfully with cornbread, rice, nachos, or a simple green salad.

• How can I make this dish gluten-free?
  All ingredients in this recipe are gluten-free. Just ensure your chili powder isn’t mixed with any gluten-containing ingredients.

• Can I add more vegetables?
  Absolutely! Chopped zucchini, carrots, or even corn can add color and texture to your chili. Just add them with the other veggies at the start.

• Is Devil’s Chili good for meal prep?
  Yes! It stores well in the fridge or freezer, making it a convenient option for meal prep.

Conclusion

Devil’s Chili is a wholesome, flavorful dish that brings warmth to any table. It’s simple to prepare and can be adapted to your tastes, making it a perfect meal for various occasions. Whether you enjoy it on a cold winter night or share it during a family gathering, this chili promises satisfaction in every bowl. So grab your ingredients, gather your loved ones, and get ready to enjoy a delightful chili experience!

Devil’s Chili

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• Author: lydia
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Omnivore

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Description

A rich and hearty chili packed with a savory blend of beans, spices, and ground beef, perfect for comfort food.

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Ingredients

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• 1 pound ground beef
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 tablespoons olive oil

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Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and chopped bell pepper, and sauté until softened, about 5 minutes.
2. Add the ground beef to the pot, cooking and crumbling until browned and no longer pink, about 7-10 minutes.
3. Stir in the chili powder, cumin, paprika, cayenne pepper, salt, and pepper, mixing well. Pour in the diced tomatoes with their juices and add the kidney and black beans. Stir to combine and bring to a gentle boil.
4. Reduce heat to low, cover, and let the chili simmer for about 20 minutes, stirring occasionally, to allow the flavors to meld.

Notes

Serve with warm cornbread or over rice. Garnish with cilantro, lime, or cheese, and enjoy with tortilla chips.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 370
• Sugar: 5g
• Sodium: 700mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 25g
• Cholesterol: 70mg