Diamond R Chili

Voted the BEST chili by our family. This is full of flavor with many options if you want a mild chili or a 5 alarm chili! You can adjust it to your family's taste!

Diamond R Chili

Ingredients:

• 1lbs Diamond R Ground Beef
• 1T good olive oil
• 1 small onion
• 1T minced garlic (or 1t garlic powder)
• 1 quart tomato juice
• 1 can red chili beans, drained and rinsed
• 1 can of Rotel
• 4T chili powder
• 1/4t cumin
• 1t oregano
• 1t paprika
• 2t salt
• 2t ground black pepper
• Red Pepper flakes to taste

Garnish:

• Shredded Cheddar Cheese
• Jalapenos
• Crackers
• Sour Cream
  
  

Directions:

1. Sauté the aromatics:

• • Add olive oil to a pan and heat over medium heat.
  • Sauté the onions until they are browned, stirring occasionally.
  • Add the minced garlic and cook for a few minutes, stirring constantly. Be careful not to burn the garlic.

2. Brown the beef:

• • Add the ground beef to the pan and brown it, breaking it up as it cooks.
  • Once the beef is fully cooked, you may drain the excess fat (though it may not be necessary if you're using Diamond R Beef!!).

3. Prepare the chili base:

• • In a sauce pot or Dutch oven, add the tomato juice, Rotel (you can pulse the Rotel in a food processor if you prefer a smoother chili without tomato chunks), and rinsed beans. Stir well to combine.
  • While the tomato mixture heats, stir in all the spices. Note that the chili powder will add flavor but not much heat. If you prefer a spicier chili, gradually add red pepper flakes to taste.

4. Simmer the chili:

• • Once the tomato mixture comes to a simmer, add the browned ground beef mixture and stir to combine.
  • Lower the heat and cook the chili on low for about 30 minutes, stirring occasionally.

5. Slow cooker option:

• • Alternatively, you can transfer the simmered chili to a crock pot and cook on low for up to 3 hours for deeper flavor.
    

Grab a bowl, fill er up and top with your favorite chili toppings and enjoy!

If you have any questions or pics to share reach out!

Mild or Five-Alarm, You Make the Call

The chili powder in this recipe brings flavor but not much heat, so the base is family friendly right out of the pot. Want it hotter? Add red pepper flakes a little at a time and taste as you go. You can always add heat, but you cannot take it back out. For a smoky, spicier bowl, stir in a chopped chipotle in adobo. For the kids, leave the flakes out and set them on the table so everyone can spice their own.

Make It Ahead and Freeze It

Chili is one of those meals that tastes even better the next day, once the spices settle in. It keeps in the fridge for up to four days and freezes well for up to three months. Cool it fully, then portion it into freezer bags laid flat so they thaw fast. A batch on Sunday means a hot, hearty bowl on a busy weeknight with almost no work.

More Ways to Use Your Ground Beef

Good chili starts with good beef. Our ground beef is single-source and pasture-raised, so it browns up clean with very little grease to drain. If you are cooking through a box of it, our weeknight ground beef recipes will keep dinner interesting, and the kids never turn down Amy's sloppy joes or a pan of homemade hamburger helper.

Ready to fill the freezer? Grab a Diamond R Ground Beef Box and cook your way through it, one hearty pot at a time. It is pasture-raised, grain-finished beef from our family in Independence, Kansas, with no added hormones and no antibiotics. If you have any questions or pics to share, reach out!

Frequently Asked Questions

What is the best ground beef for chili?

A pasture-raised ground beef like ours works best because it browns clean and needs little to no fat draining. An 80/20 to 80/20 blend gives you flavor without a greasy pot. Single-source beef also means the taste stays consistent from one batch of chili to the next.

How do I make my chili thicker?

Simmer it uncovered so extra liquid cooks off, or mash some of the beans against the side of the pot to release their starch. You can also pulse the Rotel in a food processor before adding it for a smoother, thicker base with fewer tomato chunks.

Can I make this chili in a slow cooker?

Yes. Brown the beef and saute the onion and garlic first, then add everything to the crock pot and cook on low for up to 3 hours. The longer, slower cook deepens the flavor and makes this an easy way to have dinner ready when you walk in the door.

What goes well with beef chili?

Cornbread, crackers, or a baked potato all pair well. For toppings, we like shredded cheddar, a spoon of sour cream, sliced jalapenos, and green onions. Leftover chili is also great ladled over a hot dog or a plate of fries the next day.