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Catch the new show Cooking with Nephew, premiering every Saturday at 1 PM PST.
When it comes to a hearty, flavorful pot of chili, Nephew delivers in AB’s new series Cooking with Nephew. This recipe is bold, rich, and layered with spices that build depth without complicating the process. Made with simple pantry staples and just the right amount of heat, this chili is perfect for weeknight dinners, game day gatherings, or anytime you want a warm, comforting bowl.
Why You’ll Love This Chili
- Straightforward ingredients with big, comforting flavor
- Easy to customize with toppings and variations
- Makes great leftovers and freezes well
- Ideal for feeding the family or a crowd
- Featured in the Cooking with Nephew series for a reason
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 pound lean ground beef
- 4 cloves garlic, minced
Dry Seasonings
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Remaining Ingredients
- 3 tablespoons tomato paste
- 1 3/4 cups low-sodium beef broth (or one 14.5-ounce can)
- 1 (28-ounce) can fire-roasted crushed or diced tomatoes
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1 (15-ounce) can pinto or black beans, rinsed and drained
Optional Toppings
Shredded cheddar cheese, sour cream, avocado, chopped onions, cilantro, sliced jalapeños, tortilla chips.
How to Make Nephew’s Chili
1. Cook the Onion
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chopped onion and cook for about 2 minutes, until it begins to soften.
2. Brown the Beef
Add the ground beef and cook until browned, breaking it apart as it cooks, about 5 minutes. Drain excess grease. Add the garlic and cook for 30 seconds.
3. Season the Pot
Add the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir until everything is fully combined and aromatic.
4. Add the Broth
Pour in the beef broth and scrape up any browned bits from the bottom of the pot.
5. Add Tomatoes and Beans
Stir in the fire-roasted tomatoes and both types of beans.
6. Simmer
Bring the chili to a boil, then reduce the heat to low. Simmer for 1 to 2 hours, stirring occasionally. Keep the pot covered in the early simmer stage, then uncover during the last 30 minutes to thicken if desired.
7. Serve
Spoon into bowls and top with your favorite chili fixings.
Variations
Spicy Chili
Increase the heat by adding more chili powder, a pinch of cayenne, diced jalapeños, or chopped chipotle peppers in adobo.
Texas-Style (No-Bean) Chili
Leave out the beans entirely and add an extra half pound of beef or diced chuck roast.
Chunky Chili
Choose diced tomatoes instead of crushed for a chunkier texture.
Southwest Chili
Add frozen corn, black beans, and smoked paprika for a Southwest-inspired version.
Vegetarian Chili
Replace the beef with diced vegetables, lentils, or plant-based ground meat.
Beer Chili
Substitute one cup of broth with beer for deeper, richer flavor.
Serving Suggestions
Nephew’s Chili pairs well with a variety of sides and toppings, including:
- Cornbread
- Tortilla chips
- Steamed rice
- Baked potatoes
- Chili dogs
- Nachos
- Crusty bread
For an impressive presentation, serve the chili in a bread bowl.
Storage and Reheating
Refrigeration
Store leftover chili in an airtight container for 4 to 5 days.
Freezing
Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm gently on the stovetop over low heat or microwave in short intervals, stirring occasionally. The flavors deepen over time, making this chili even better the next day.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Can I substitute ground turkey or chicken?
Yes. Both work well, but be careful not to overcook since lean meats dry out more quickly.
Can I make this vegetarian?
Easily. Replace the meat with additional beans, vegetables, or plant-based meat alternatives.
How do I thicken the chili?
Simmer uncovered during the last 20 to 30 minutes or add a spoonful of masa harina or cornmeal.
How do I thin it out?
Add additional beef broth until you reach the consistency you prefer.
Which beans work best?
Kidney, pinto, and black beans all work well. Mix and match based on your preference.
Nephew’s Chili
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 1 pound lean ground beef
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons tomato paste
- 1 3/4 cups low-sodium beef broth or one 14.5-ounce can
- 1 28-ounce can fire-roasted crushed or diced tomatoes
- 1 15-ounce can red kidney beans, rinsed and drained
- 1 15-ounce can pinto or black beans, rinsed and drained
- Shredded cheddar cheese sour cream, avocado, chopped onions, cilantro, jalapeños, tortilla chips.
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat, then add the chopped onion and cook for about 2 minutes until it begins to soften. Add the ground beef and continue cooking until browned, breaking it apart as it cooks, which should take about 5 minutes. Drain off any excess grease, then stir in the minced garlic and cook for 30 seconds.
- Next, add the chili powder, cumin, brown sugar, oregano, salt, black pepper, and tomato paste. Stir well to coat the meat and onions in the seasonings. Pour in the beef broth, scraping up any browned bits from the bottom of the pot to build flavor. Add the fire-roasted tomatoes and both types of beans, stirring until everything is fully combined.
- Bring the chili to a boil, then reduce the heat to low and let it simmer gently for 1 to 2 hours, stirring occasionally. Keep the pot covered during the early cooking period to retain moisture, then uncover during the last 30 minutes if you would like the chili to thicken. Once the chili has reached your desired consistency, ladle it into bowls and serve with your favorite toppings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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