Hearty Homemade Chili Recipe for Easy Weeknight Meals & Long-Term Storage
As part of the culinary offerings from The Lion Chef, this hearty, flavorful chili recipe is designed to satisfy your craving for comfort food. Whether you’re preparing it for a meal at home or storing it for later, this chili is perfect for both immediate enjoyment and long-term storage. Ideal for those who appreciate bold, comforting flavors, it’s also a hassle-free meal solution for busy days.
This chili is a staple in our kitchen, offering the perfect balance of convenience and taste. You can enjoy it fresh right after cooking, savoring its rich and savory flavors, or store it for later use when time is tight. The recipe can be easily warmed up, tasting just as amazing, if not better, when reheated. For those who prefer longer-lasting meals, pressure canning ensures that your chili can be stored for months, giving you a comforting meal ready to enjoy at any time.
Whether for family meals, quick lunches, or as a make-ahead option, this easy-to-make chili recipe is designed for everyday cooking with the ability to adapt to your busy life. With its bold flavor and flexibility, it’s a must-have in any kitchen.
Serves: 8
Prep Time: 20 minutes
Cook Time: 1.5 hours
Prep Time: 20 minutes
Cook Time: 1.5 hours
Ingredients:
2 pounds lean ground beef
1 large onion, diced
3 jalapeños, seeded and finely sliced
4 cloves garlic, minced
1 tablespoon cayenne pepper (or to taste)
1 teaspoon cumin
1 tablespoon paprika
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
4 cans diced tomatoes with juices (small size)
2 cans red kidney beans, drained and rinsed (small cans)
1 can white beans, drained and rinsed
Salt and black pepper, to taste
Instructions:
Step 1: Brown the Beef
In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat and set aside.
In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat and set aside.
Step 2: Sauté the Aromatics
In a large pot, heat a drizzle of oil and add the diced onion, sliced jalapeños, and minced garlic. Sauté until softened and fragrant, about 5 minutes.
In a large pot, heat a drizzle of oil and add the diced onion, sliced jalapeños, and minced garlic. Sauté until softened and fragrant, about 5 minutes.
Step 3: Combine Ingredients
Add the browned beef to the pot with the aromatics. Stir in the cayenne pepper, cumin, and paprika. Add the diced bell peppers, canned tomatoes with juices, red kidney beans, and white beans. Season with salt and black pepper to taste.
Add the browned beef to the pot with the aromatics. Stir in the cayenne pepper, cumin, and paprika. Add the diced bell peppers, canned tomatoes with juices, red kidney beans, and white beans. Season with salt and black pepper to taste.
Step 4: Simmer the Chili
Bring the chili mixture to a boil, then reduce the heat to low. Simmer uncovered for 1.5 hours, stirring occasionally, until the chili reaches your desired thickness. The long simmer time allows the flavors to meld beautifully.
Bring the chili mixture to a boil, then reduce the heat to low. Simmer uncovered for 1.5 hours, stirring occasionally, until the chili reaches your desired thickness. The long simmer time allows the flavors to meld beautifully.
Step 5: Serve or Store
If serving fresh, top each bowl with shredded cheddar cheese, chopped green onions, and fresh cilantro. For long-term storage, proceed with the pressure canning instructions below to ensure your chili can be enjoyed later.
If serving fresh, top each bowl with shredded cheddar cheese, chopped green onions, and fresh cilantro. For long-term storage, proceed with the pressure canning instructions below to ensure your chili can be enjoyed later.
Pressure Canning Instructions for Long-Term Storage
To preserve this delicious chili for later use, we recommend pressure canning. This method ensures safe storage and allows you to enjoy the chili months after preparation, whether you're storing it for personal use or planning to provide it to guests at Hacienda Eterna Primavera.
Pressure Canning Steps:
Prepare Jars and Lids:
Sterilize pint or quart-sized mason jars, lids, and bands. Keep the jars hot to avoid cracking when filling them with the hot chili.
Sterilize pint or quart-sized mason jars, lids, and bands. Keep the jars hot to avoid cracking when filling them with the hot chili.
Fill the Jars:
Ladle the hot chili into the jars, leaving 1 inch of headspace. Remove any air bubbles by gently stirring or running a spatula around the inside of the jar. Check the headspace again.
Ladle the hot chili into the jars, leaving 1 inch of headspace. Remove any air bubbles by gently stirring or running a spatula around the inside of the jar. Check the headspace again.
Seal the Jars:
Wipe the rims of the jars with a damp cloth to ensure a clean seal. Place the lids on the jars and secure them with the bands, tightening just until fingertip-tight.
Wipe the rims of the jars with a damp cloth to ensure a clean seal. Place the lids on the jars and secure them with the bands, tightening just until fingertip-tight.
Prepare the Pressure Canner:
Add 2-3 inches of water to the pressure canner. Place the jars inside, ensuring they are spaced apart. Lock the canner lid.
Add 2-3 inches of water to the pressure canner. Place the jars inside, ensuring they are spaced apart. Lock the canner lid.
Process the Jars:
Heat the canner until it begins venting steam, and let it vent for 10 minutes. Close the vent and bring the canner to 10-15 psi (adjusting for altitude). Process pint jars for 75 minutes and quart jars for 90 minutes at this pressure.
Heat the canner until it begins venting steam, and let it vent for 10 minutes. Close the vent and bring the canner to 10-15 psi (adjusting for altitude). Process pint jars for 75 minutes and quart jars for 90 minutes at this pressure.
Cool and Store:
After processing, turn off the heat and let the canner cool naturally, allowing pressure to drop before opening. Remove the jars carefully, place them on a towel, and allow them to cool for 12-24 hours. Check the seals to ensure each jar is sealed. Store sealed jars in a cool, dark place.
After processing, turn off the heat and let the canner cool naturally, allowing pressure to drop before opening. Remove the jars carefully, place them on a towel, and allow them to cool for 12-24 hours. Check the seals to ensure each jar is sealed. Store sealed jars in a cool, dark place.
The Lion Chef & Hacienda Eterna Primavera: A Culinary Experience
At The Lion Chef, we specialize in gourmet recipes and culinary expertise, while Hacienda Eterna Primavera is a place where guests can experience the beauty of nature alongside thoughtfully prepared meals. This hearty chili recipe, perfect for enjoying fresh or storing for later, represents the kind of gourmet comfort food that guests will be able to enjoy during their stay. With suites featuring fully equipped kitchens, guests will have the option to easily heat up delicious meals like this chili, offering the comfort of home-cooked meals without the hassle of cooking.
Whether you're preparing for your stay at Hacienda Eterna Primavera or simply seeking convenient meal prep ideas at home, this chili is ideal for anyone who values flavorful comfort food. As part of our ongoing development, we’re crafting a menu with a variety of options that will be available as room service at Hacienda Eterna Primavera. Guests will be able to enjoy gourmet dishes like this chili — made to perfection and designed to taste just as amazing when warmed up as they do when freshly prepared.
As we finalize our menu offerings, this chili will be just one of many gourmet meal options available for guests who want a stress-free dining experience in the privacy of their suites. Whether you're craving a delicious, hassle-free meal after a day of exploration or a private fine dining experience, we are dedicated to providing the ultimate convenience without compromising on flavor or quality.
Stay tuned as we continue to build a one-of-a-kind dining experience at Hacienda Eterna Primavera.
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