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Leicester League-Night Chili

A dutch-oven chili built to feed a full card after a wet Sunday round. It's thick enough to hold a spoon upright, and it only gets better reheated for Monday's leftovers.
A bowl of chili topped with shredded cheddar and scallions
Serves 6 Prep 15 min Cook 1 hr
Freezer-friendly Dairy-free option

This one started as a way to feed the whole card after a wet Sunday round at Maple Hill. It had to sit on low heat in a crockpot at the clubhouse while the last few groups finished up. It's thick enough to eat standing up with a plastic fork, which, on league night, is usually exactly how it gets eaten.

It keeps for four days in the fridge and freezes well in individual portions. Pack it flat in a freezer bag and it thaws in about twenty minutes under hot water, which makes it a reasonable answer to "what's for dinner" after a Tuesday doubles round.

Ingredients

Chili ingredients
IngredientAmountNotes
Ground beef (85/15)2 lbOr plant-based crumbles
Yellow onion, diced1 large
Garlic, minced3 cloves
Bell peppers, diced2
Kidney beans, drained and rinsed2 (15 oz) cans
Crushed tomatoes2 (28 oz) cans
Chili powder2 tbsp
Ground cumin1 tbsp
Smoked paprika1 tsp
Kosher salt1 tspPlus more to taste
Shredded cheddarFor servingOmit for dairy-free
Sliced scallionsFor serving

Watch: building the base


Instructions

  1. Brown the beef. Heat a large dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until no pink remains, about 8 minutes. Drain the excess fat and transfer the beef to a bowl.
  2. Build the aromatics. In the same pot, add the onion and bell peppers and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  3. Bring it together. Return the beef to the pot. Stir in the crushed tomatoes, kidney beans, chili powder, cumin, smoked paprika, and salt. Bring to a simmer.
  4. Simmer low and slow. Reduce the heat to low, cover partially, and simmer for 45 minutes, stirring occasionally, until the chili has thickened and the flavors have melded.
  5. Taste and adjust. Taste and add more salt if needed. If the chili is thicker than you'd like, thin it with a splash of water or broth.
  6. Serve. Ladle into bowls and top with shredded cheddar and scallions.
The chili at the 45-minute simmer mark, deep red and thick enough to coat a spoon

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