This Spicy Chili with Mash brings together beans, tomatoes, and just the right amount of heat to warm your soul. Topped with creamy mashed potatoes, it’s seriously comforting!
On chilly days, this dish feels like a big hug! I love serving it with extra toppings like cheese and green onions for that little pop of flavor. You’ll want to make it again and again!
Key Ingredients & Substitutions
Ground Meat: I often use ground beef for its flavor, but ground turkey is a great leaner substitute. If you’re looking for a vegetarian option, try using lentils or a mix of beans instead!
Beans: Kidney beans are common here, but black beans or pinto beans work too. Just make sure to rinse them well if using canned beans.
Tomatoes: Diced tomatoes add great texture. You can use fresh tomatoes or even tomato sauce if that’s what you have on hand. For a bit of sweetness, crushed tomatoes can also work nicely.
Spices: The blend of spices is key! If you don’t have smoked paprika, regular paprika is fine. Adjust the cayenne based on your heat tolerance—start small and add more if you like it spicier!
Potatoes: Yukon Gold gives a creamy texture, but Russet potatoes can work well too. If you’re looking for a lower-carb option, cauliflower mash can be a great substitution!
How Do I Make the Perfect Mashed Potatoes?
The mashed potatoes should be creamy and flavorful. Here’s how to get them just right:
- Choose potatoes that are high in starch, like Yukon Gold or Russet, for fluffier mash.
- Make sure to boil them until fork-tender, but don’t overcook to avoid watery potatoes.
- Mash while they’re hot to keep them fluffy, then mix in warm milk and melted butter for a smooth consistency.
- Season generously with salt and pepper to enhance their flavor.
What’s the Secret to a Rich and Flavorful Chili?
For a chili that’s packed with flavor, the technique is just as crucial as the ingredients:
- Start by cooking the onions until they’re translucent, which builds the flavor base.
- Toast the spices with the meat; this enhances their taste and fragrance, adding depth to your chili.
- Let it simmer low and slow! This allows the flavors to meld beautifully. If time permits, the longer it cooks, the better it gets.
Following these tips will make your Spicy Chili with Mash a hit every time. Enjoy your cooking!
Spicy Chili with Mash
Ingredients
For the Chili:
- 1 lb (450g) ground beef (or ground turkey)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, finely chopped (optional for extra spice)
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (adjust to heat preference)
- 1/2 tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 tbsp olive oil
- 1 cup beef broth or water
- 1 tsp sugar (optional, to balance acidity)
For the Mashed Potatoes:
- 2 lbs (900g) potatoes (Yukon Gold or Russet)
- 1/2 cup whole milk (warm)
- 4 tbsp butter
- Salt, to taste
- Freshly ground black pepper, to taste
Garnish:
- 2-3 green onions, sliced thinly
- Optional: a pinch of smoked paprika or chili powder for sprinkling
Time Estimate
This recipe will take about 45 minutes in total. You’ll spend roughly 20 minutes on prep and cooking the mashed potatoes, and about 25 minutes making the chili. It’s perfect for a quick, hearty meal!
Instructions
1. Prepare the Mashed Potatoes:
Start by peeling the potatoes and cutting them into even-sized chunks. Place the chunks into a large pot, covering them well with cold water, and add a pinch of salt. Bring the pot to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain them well and return them to the pot. Now, add the butter and warm milk, then mash everything together until you have a smooth and creamy texture. Don’t forget to season your mash with salt and pepper to taste. Cover the pot and keep the mashed potatoes warm.
2. Make the Chili:
In a large skillet or saucepan, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté until it becomes translucent, which should take about 3-4 minutes. Then stir in the minced garlic and jalapeño if you’re using it, and cook for an additional minute. Next, add the ground beef, breaking it up with a spoon, and cook until browned and fully cooked.
Now, add the chili powder, smoked paprika, ground cumin, cayenne pepper, black pepper, and salt, stirring well to toast the spices for 1-2 minutes. Add the diced tomatoes, kidney beans, and beef broth, mixing everything together. If you’re using sugar, throw that in now to balance the acidity from the tomatoes. Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let the chili simmer gently for 20-30 minutes, stirring occasionally, until it thickens and the flavors meld. Make sure to adjust the seasoning if needed!
3. Assemble the Dish:
To serve, take a deep bowl and spoon a generous portion of the creamy mashed potatoes on one side. Then, ladle the spicy chili alongside or slightly over the mash for a beautiful presentation. Finish it off by garnishing with sliced green onions and if you like, a dash of smoked paprika or chili powder for an extra touch.
4. Serve and Enjoy!
Enjoy your comforting bowl of Spicy Chili with Mash! It’s perfect for cozy evenings and will surely warm you from the inside out. Bon appétit!
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Can I Use a Different Meat in the Chili?
Absolutely! You can substitute ground beef with ground turkey, chicken, or even a plant-based meat alternative for a vegetarian option. Just ensure to adjust cooking times if needed, as turkey may cook faster.
What Can I Use Instead of Kidney Beans?
If you don’t have kidney beans, feel free to use black beans, pinto beans, or even chickpeas. Just make sure to rinse them thoroughly if you’re using canned beans!
How Do I Store Leftovers?
Store any leftover chili and mash in airtight containers in the fridge for up to 3 days. To reheat, simply warm them in the microwave or on the stove, adding a splash of water or milk to the mash if it thickens too much.
Can I Make This Chili Ahead of Time?
Yes! This chili tastes even better the next day as the flavors deepen. Make it a day ahead and store it in the fridge. Reheat on the stove over low heat before serving. Just adjust the seasoning as needed!
