Welcome to my kitchen, where we’ll be whipping up a hearty and flavorful chili with potatoes recipe. This dish is perfect for those cold winter nights when you need something to warm you up from the inside out. I love this recipe because it’s so versatile and can be customized to suit your taste preferences. Whether you like it spicy or mild, with or without beans, this chili recipe is sure to satisfy.
Chili is one of those dishes that just about everyone loves. It’s a classic American comfort food that has been enjoyed for generations. And with this recipe, we’re taking it up a notch by adding tender chunks of potatoes to the mix. The potatoes add a wonderful creaminess and texture to the chili that is simply irresistible.
This recipe is also incredibly easy to make. You don’t need any fancy equipment or hard-to-find ingredients. Everything you need can be found at your local grocery store. And with just a few easy steps, you’ll have a pot of delicious chili that will feed a crowd.
So, grab your apron and let’s get cooking! This chili with potatoes recipe is sure to become a staple in your household, and your family and friends will be begging you for the recipe. Get ready to impress them with your culinary skills!
Why You’ll Love This Recipe
If you’re a fan of hearty and comforting meals, then you’re going to love this Chili With Potatoes recipe! This dish is perfect for a cozy night in, a family dinner or even a game day party. Here are some reasons why you should give this recipe a try:
Firstly, the combination of tender potatoes and savory beef chili is simply unbeatable. The potatoes melt in your mouth and add a rich and creamy texture to the chili. They also help to absorb the flavors of the spices and the beef, making every bite even more delicious.
Secondly, this recipe is incredibly easy to make. With just a few simple ingredients and one large pot, you can have a delicious meal on the table in no time. You don’t have to be an experienced cook to make this recipe, and you can even get your kids involved in the cooking process.
Thirdly, this chili is packed with flavor. The spices, including cumin and chili powder, add just the right amount of heat to the dish, while the green chilies and diced tomatoes give it a fresh and tangy taste. The dark red kidney beans provide a meaty texture and make this dish even more satisfying.
Finally, this recipe is very versatile. You can easily make substitutions or variations based on your preferences or what you have on hand. For example, you can use sweet potatoes instead of regular potatoes, or you can add bell peppers for extra crunch and flavor. You can also make this recipe vegetarian by using vegetable broth instead of beef broth and omitting the ground beef.
Overall, this Chili With Potatoes recipe is a must-try for anyone who loves a hearty and flavorful meal. It’s easy to make, versatile, and absolutely delicious. So what are you waiting for? Give this recipe a try and see for yourself why it’s so popular!
Before we begin, let’s gather all the ingredients we’ll need for this hearty chili with potatoes recipe. Here’s what you need:
Meat and Vegetables
- 1 pound of lean ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks of celery, diced
- 1 can (29 ounces) of dark red kidney beans, undrained
- 1 can (4 ounces) of diced green chilies, undrained
- 1 can (6 ounces) of tomato paste
- 1 can (14.5 ounces) of diced tomatoes, undrained
Potatoes and Spices
- 2 potatoes, peeled and chopped into small pieces
- 2 cups of water
- 2 teaspoons of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Optional Toppings and Sides
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Crushed tortilla chips
- Baked potatoes
Now that we have all our ingredients, let’s start cooking!
The Recipe How-To
Now that we’ve covered the basics, let’s get to the good stuff: making the chili with potatoes! Here’s how to do it:
- 1 pound lean ground hamburger
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 2 cups water
- 1 can (29 ounce) diced tomatoes, undrained
- 1 can (15 ounce) dark red kidney beans, undrained
- 2 cans (4 ounce) green chilies, chopped
- 1 can (6 ounce) tomato paste
- 1 tablespoon chili powder
- 1 tablespoon cumin
In a large pot, sauté the chopped onion and bell pepper in 1 tablespoon of vegetable oil until they are soft and translucent.
Add the ground beef to the pot and cook it over medium-high heat until it is browned and cooked through. Be sure to break it up into small pieces as it cooks.
Once the beef is cooked, add the chopped celery, diced tomatoes (with their liquid), and 2 cups of water to the pot. Stir everything together.
Drain the cans of dark red kidney beans and green chilies and add them to the pot along with the tomato paste. Stir everything together.
Add the chili powder and cumin to the pot and stir everything together again.
Bring the chili to a boil and then reduce the heat to low. Let the chili simmer for at least 30 minutes, stirring occasionally.
While the chili is simmering, peel and chop 4 medium-sized potatoes into small pieces. Rinse the potatoes and add them to the pot of chili.
Let the chili and potatoes simmer for an additional 30 minutes, or until the potatoes are tender.
Serve the chili hot, topped with shredded cheese, chopped onions, and a dollop of sour cream if you like. This chili is also delicious served over baked potatoes or roasted sweet potatoes.
- If you like your chili with a little more heat, try adding a pinch of cayenne pepper or some diced jalapeños.
- Leftover chili can be stored in an airtight container in the refrigerator for up to five days or frozen for up to three months.
Substitutions and Variations
One of the great things about chili is that it’s a very versatile dish, and you can customize it to your liking. Here are some substitutions and variations you can try to make this chili with potatoes recipe your own.
– Sweet Potatoes: If you’re looking for a healthier alternative to regular potatoes, try using sweet potatoes instead. They add a nice sweetness to the chili and are packed with nutrients.
– Vegetable Beef Chili: If you want to skip the meat, you can make a vegetable beef chili by substituting the ground beef with extra vegetables like mushrooms, zucchini, and eggplant.
– Honey Chili: For a sweet and spicy twist, add a tablespoon of honey to the chili while it’s cooking. This will balance out the heat and add a nice depth of flavor.
– Crispy Honey Chilli Roasted Potatoes: Another way to use leftover chili is to serve it over crispy honey chili roasted potatoes. Simply toss diced potatoes with olive oil, salt, and pepper, and roast them in the oven until crispy. Then, top with leftover chili and enjoy!
– Bell Peppers: If you like your chili with more vegetables, add some diced bell peppers to the mix. They add a nice crunch and a pop of color to the dish.
– Different Beans: If you’re not a fan of kidney beans, you can use black beans or pinto beans instead. They have a similar texture and will work well in this recipe.
– Spicier Chili: If you like your chili with a little more kick, add more chili powder or some diced jalapeños to the mix. Just be careful not to overdo it!
– Chili Topped Baked Potatoes: For a fun twist on a classic baked potato, top it with chili instead of the usual sour cream and chives. This is a hearty and satisfying meal that’s perfect for a cold winter night.
These are just a few ideas to get you started. Feel free to experiment with different ingredients and spices to find the combination that works best for you.
Serving and Pairing
Once your chili with potatoes is ready, it’s time to think about how to serve and pair it. This hearty and flavorful dish is perfect for a cozy evening at home with family and friends. You can serve it as is or with some toppings to add more texture and flavor to the dish.
For toppings, you can go with classic options such as shredded cheese, sour cream, chopped cilantro, or diced avocado. Or, you can get creative with some crunchy tortilla chips, crumbled bacon, or diced jalapenos. The toppings are really up to your preference and imagination.
As for pairing, chili with potatoes goes well with a variety of sides. Cornbread is a classic option that complements the flavors of the chili perfectly. You can also serve it with some steamed rice or quinoa for a more substantial meal. A side salad with a tangy vinaigrette can help balance out the richness of the chili.
If you’re looking for a beverage to pair with your chili with potatoes, a cold beer or a glass of red wine would be great options. The bitterness of the beer can help cut through the spiciness of the chili, while the acidity of the wine can complement the tomato-based sauce.
Overall, chili with potatoes is a versatile dish that can be customized to your liking. Experiment with toppings and sides to find your perfect combination.
Make-Ahead, Storing and Reheating
This chili with potatoes recipe is perfect for make-ahead meals and can be stored in the fridge or freezer for future use. To make ahead, simply prepare the chili and allow it to cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 3 days, or in the freezer for up to 3 months.
When reheating, you can either do it on the stovetop or in the microwave. To reheat on the stovetop, simply transfer the chili to a large pot and heat over medium heat, stirring occasionally, until heated through. You may need to add a little bit of water or broth to thin out the chili if it has thickened during storage.
To reheat in the microwave, transfer the chili to a microwave-safe container and heat on high for 2-3 minutes, stirring halfway through. Check the temperature and continue heating in 30-second intervals until heated through.
Leftover chili can also be used for other meals, such as chili topped potatoes or chili roasted potatoes. Simply bake potatoes until they are tender, then cut them open and top them with the chili for a hearty meal. For chili roasted potatoes, toss baked potatoes with olive oil, salt, and pepper, then roast in the oven until crispy. Serve with a generous helping of chili on top.
Overall, this chili with potatoes recipe is versatile and perfect for make-ahead meals, and can be easily reheated for a quick and delicious meal anytime.
Tips for Perfect Results
When it comes to making chili with potatoes, there are a few key tips to keep in mind to ensure you end up with a flavorful and satisfying dish. Here are some tips to help you achieve perfect results:
Firstly, make sure to brown the meat properly. Browning the meat adds a depth of flavor to the chili that cannot be achieved through simmering alone. Be sure to use lean ground beef, and cook it over medium-high heat until it is browned all over. This will take around 5-7 minutes.
Secondly, don’t be afraid to adjust the spice levels to your preference. If you like your chili with a little more kick, feel free to add extra chili powder or cumin. On the other hand, if you prefer a milder flavor, you can reduce the amount of spices you add. Just remember to taste the chili as you cook it, and adjust the seasoning as needed.
Thirdly, let the chili simmer for a while. This will allow the flavors to meld together and the potatoes to cook through. I recommend simmering the chili for at least 30 minutes, but you can let it go for longer if you have the time. Just be sure to stir it occasionally to prevent any sticking or burning.
Fourthly, if you want to make the chili ahead of time, it will taste even better the next day after the flavors have had time to develop. Simply store it in the refrigerator overnight, and reheat it on the stove or in the microwave when you’re ready to serve.
Lastly, don’t be afraid to get creative with your toppings and sides. Chili with potatoes is a versatile dish that pairs well with a variety of toppings, such as shredded cheese, sour cream, green onions, or even a dollop of guacamole. You can also serve it with a side of cornbread, rice, or a baked potato for a heartier meal.
By following these tips, you’ll be well on your way to making a delicious batch of chili with potatoes that is sure to please your taste buds.
Before we move on to the FAQ section, let me remind you of the deliciousness that awaits. This hearty chili with potatoes recipe is a crowd-pleaser that will warm your soul and satisfy your hunger. The combination of tender potatoes, juicy ground beef, and flavorful spices makes this dish a winner. So let’s dive into some frequently asked questions to help make your cooking experience as smooth as possible.
What is the secret to the best chili?
When it comes to adding some extra flavor to your dishes, there are some unconventional ingredients that can take your meals to the next level. For instance, cocoa powder might not be the initial thought that comes to your mind when preparing chili, but it can perfectly complement the peppery taste. Another interesting addition is beer, which can replace the typical water or stock as the base liquid in your recipes. Additionally, coffee and cinnamon can also enhance the flavor profile of your meals in unique ways.
What can I add to chili to make it better?
Adding fresh herbs such as cilantro, basil, or parsley can significantly improve the taste of your chili recipe. To take it up a notch, consider incorporating additional flavors such as cocoa powder, bacon, cinnamon, ground coffee, or tomato paste. These ingredients will bring a delightful blend of sweetness and saltiness that will definitely impress your taste buds.
Why are beans not allowed in chili?
Chili, as it was originally conceived in the 1800s, did not have beans in it. Despite this, beans have been added to many recipes over the years. Therefore, if you want to stay true to tradition, it is important to exclude beans from your chili recipe.
What gives chili a rich flavor?
When it comes to making a delicious pot of chili, there are a few key spices that are essential for creating a well-rounded and flavorful dish. Cumin, chili powders, and paprika are among the most commonly used spices in chili, and when combined with garlic, onion, coriander, Mexican oregano, and bay leaves, they create a savory and satisfying meal that is sure to please. So if you’re looking to make a top-notch pot of comfort food, be sure to stock up on these essential chili spices.
Now that you’ve read through the recipe, I hope you’re feeling inspired to give it a try. This chili with potatoes recipe is perfect for a cozy night in or for serving at a gathering with friends and family.
With its hearty and flavorful ingredients, this dish is sure to be a crowd-pleaser. And, with the addition of potatoes, it’s a unique twist on a classic chili recipe.
Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and can be adapted to suit your personal preferences. So don’t be afraid to experiment with different spice combinations and ingredient substitutions.
So go ahead and whip up a batch of this delicious chili with potatoes. I promise it will become a go-to recipe in your collection. Serve it with some crunchy baked potatoes, or try it with crispy honey chilli roasted potatoes for an extra special touch. Your taste buds and guests will thank you!
Chili With Potatoes Recipe
- 2 lbs hamburger
- 1 large onion, chopped
- 2 (15 ounce) cans tomatoes, crushed
- 1 (6 ounce) can tomato paste
- 1 (29 ounce) can dark red kidney beans
- 1 (29 ounce) can light kidney beans
- 1 stalk celery, chopped
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 (3 ounce) can minced green chilies
- 2 cups water
- 2 large potatoes, peeled and diced
- Brown hamburger and onions. Salt and pepper to taste. Put into large stew pot.
- Add in all remaining ingredients and stir well. Cook over medium heat about an hour or until potatoes are tender. Add water occansionally if needed.
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Lucy is a mom who loves to cook up a storm. She enjoys discovering, collecting, and experimenting with delicious, healthy recipes for her blog. With her passion for cooking, Lucy is always coming up with her own unique creations to share with the world.