Hearty Hillbilly Chili with Slow-Simmered Beans: A Comforting Classic

Dive into a bowl of pure comfort with this Hearty Hillbilly Chili, a robust and flavorful recipe designed for those who appreciate a slow-simmered, deeply satisfying meal. Featuring savory ground beef, tender beans, and a carefully balanced blend of spices, this chili is perfect for chilly evenings or gathering with loved ones.

Ingredients

• 1 tablespoon olive oil, good quality
• 1.5 pounds (680g) ground beef, 80/20 blend
• 1 large onion, finely diced (about 1.5 cups/220g)
• 1 green bell pepper, diced (about 1 cup/150g)
• 3-4 cloves garlic, freshly minced (about 1 tablespoon/15g)
• 2 tablespoons chili powder, robust blend
• 1 tablespoon ground cumin, aromatic
• 1 teaspoon smoked paprika, for depth
• 1 (28 ounce/794g) can crushed tomatoes, quality brand
• 1 (14.5 ounce/411g) can diced tomatoes, undrained
• 2 cups (480ml) beef broth or vegetable broth, low sodium
• 2 (15 ounce/425g) cans pinto or kidney beans, rinsed and drained (or 3 cups/450g home-cooked slow simmered beans)
• 1 teaspoon salt, fine sea salt, or to taste
• 1/2 teaspoon black pepper, freshly ground, or to taste

Instructions

1. Sear the Beef: In a heavy-bottomed Dutch oven or large pot, heat the olive oil over medium-high heat until shimmering. Add the ground beef, breaking it apart with a sturdy spoon or meat chopper. Cook thoroughly for 8-10 minutes, stirring occasionally, until it’s deeply browned and no pink remains. This browning develops rich flavor. Carefully drain off any accumulated excess fat to prevent a greasy chili.
2. Soften Aromatics: Return the pot to medium heat. Add the finely diced onion and bell pepper to the beef drippings (if any remained after draining). Sauté, stirring frequently, for 5-7 minutes until the vegetables soften and become translucent, releasing their sweet aromas. Avoid browning them.
3. Toast Spices: Stir in the freshly minced garlic, robust chili powder, aromatic ground cumin, and smoked paprika. Cook for just 1 minute more, stirring constantly to prevent burning, until the spices become intensely fragrant. This crucial step, known as blooming, maximizes their flavor.
4. Combine & Season: Pour in the crushed tomatoes and the undrained diced tomatoes, followed by the beef or vegetable broth. Add the rinsed and drained pinto or kidney beans (or your slow-simmered beans). Stir everything together well. Season generously with fine sea salt and freshly ground black pepper, starting with the recommended amounts and adjusting later.
5. Slow Simmer: Bring the chili mixture to a gentle simmer, just a few bubbles breaking the surface. Reduce the heat to the lowest setting, cover the pot tightly, and let it slowly cook for at least 1 hour 45 minutes, up to 2 hours. Stir occasionally, every 20-30 minutes, to prevent sticking and ensure even cooking. This extended simmer allows the flavors to meld beautifully and the beans to become incredibly tender. Taste and adjust seasonings as needed before serving.

Chef’s Insight

This Hillbilly Chili truly shines with a long, slow simmer. The extended cooking time isn’t just about tenderness for the beans; it’s about allowing all the diverse flavors from the beef, vegetables, tomatoes, and spices to fully marry and deepen into a cohesive, rich broth. Don’t rush this step—it’s where the magic happens and transforms good chili into truly great chili.

Cook’s Notes

• For an even richer flavor, consider using fire-roasted crushed tomatoes.
• If you prefer a thicker chili, leave the lid slightly ajar during the last 30 minutes of simmering to allow some moisture to evaporate.
• Always taste and adjust seasonings at the end of cooking. The flavors will have concentrated, so you might need a final pinch of salt or a dash more pepper.

How To Serve

• Serve bowls of hot chili with a variety of toppings like shredded sharp cheddar cheese, a dollop of cool sour cream or plain Greek yogurt, and a sprinkle of chopped fresh cilantro or green onions.
• Accompany your chili with cornbread, saltine crackers, or tortilla chips for dipping.
• For a heartier meal, serve over rice, pasta, or even baked potatoes.

Prep time: 18 minutes. Cook time: 1 hour 45 minutes. Total time: 2 hours 3 minutes. Yields: 8 servings.

FAQs

Can I adjust the spice level of this chili?

Absolutely. For less heat, reduce the chili powder or omit the smoked paprika if sensitive. For more heat, add a pinch of cayenne pepper or a diced jalapeño alongside the bell pepper.

What’s the best way to store leftover Hillbilly Chili?

Allow the chili to cool completely, then transfer it to airtight containers. It will keep well in the refrigerator for up to 3-4 days. For best flavor, reheat gently on the stovetop.

Can I freeze this chili for later?

Yes, chili freezes exceptionally well. Once cooled, portion it into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

What if I don’t have pinto or kidney beans?

You can easily substitute with other hearty beans like black beans, cannellini beans, or even a mix of bean types. Just ensure they are rinsed and drained if using canned.

How do I know when the chili is done simmering?

The chili is ready when the flavors have deepened and melded significantly, and the beans are very tender. The sauce should also have thickened slightly. Taste it around the 1.5-hour mark and cook longer if desired.

Can I make this Hillbilly Chili in a slow cooker?

Yes, after browning the beef and sautéing the aromatics and spices on the stovetop (Steps 1-3), transfer everything to a slow cooker. Add the remaining ingredients, stir well, and cook on low for 6-8 hours or on high for 3-4 hours.

What are some good topping suggestions for this chili?

Classic toppings include shredded cheddar cheese, a dollop of sour cream or Greek yogurt, chopped green onions, fresh cilantro, or crushed corn chips for added crunch.

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