Purdue Chili Recipe: Easy, Authentic, and Delicious Guide

Chili is a timeless comfort food that brings warmth and satisfaction to any meal. Whether you’re hosting a game day gathering or looking for a hearty weeknight dinner, the Purdue chili recipe offers a perfect balance of bold flavors and rich texture.

This recipe is inspired by the Midwestern love for robust, meaty chili that’s both easy to prepare and incredibly delicious. With a combination of tender ground beef, smoky spices, and a hint of heat, this chili will quickly become a staple in your recipe collection.

Plus, it’s versatile enough to customize with your favorite toppings and sides.

In a place in your kitchen.

Why You’ll Love This Recipe

This Purdue chili recipe stands out for its simplicity and depth of flavor. Using familiar ingredients, it creates a hearty, satisfying meal that’s perfect for any occasion.

You’ll appreciate how the spices blend seamlessly with the beef and beans, delivering that classic chili kick without overwhelming your palate.

It’s also incredibly adaptable—whether you prefer your chili mild or spicy, chunky or smooth, this recipe can be tailored to your taste. The slow simmering process allows all the flavors to meld beautifully, ensuring each spoonful is flavorful and comforting.

Lastly, it’s a great recipe for meal prepping. The chili tastes even better the next day, making it an excellent option for leftovers or freezing for later.

Pair it with cornbread or over rice, and you have a complete, satisfying meal that everyone will love.

Ingredients

• 1 lb ground beef (preferably 80/20 for flavor)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with juice
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 2 tbsp olive oil
• Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, jalapeño slices, fresh cilantro

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or heat-resistant spatula
• Knife and cutting board
• Measuring spoons
• Can opener
• Ladle (for serving)
• Bowl or container for prepping ingredients

Instructions

1. Heat the olive oil in your large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the minced garlic to the pot and cook for another 1-2 minutes, stirring frequently to prevent burning.
3. Increase the heat to medium-high and add the ground beef to the pot. Use your spoon to break up the meat as it cooks, ensuring it browns evenly. Cook until no longer pink, approximately 7-8 minutes.
4. Drain excess fat if necessary, leaving about a tablespoon in the pot for flavor.
5. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Mix well so the beef is coated with the spices.
6. Add the diced tomatoes, kidney beans, black beans, and beef broth. Stir everything together, scraping the bottom of the pot to release any browned bits.
7. Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot partially with a lid and let it simmer for at least 30 minutes, stirring occasionally. This allows the flavors to meld beautifully.
8. Taste and adjust seasoning if needed. Add more salt, pepper, or chili powder if you want more heat.
9. Serve hot with your favorite toppings such as shredded cheddar cheese, sour cream, or chopped green onions.

Tips & Variations

“For a richer chili, try adding a splash of strong brewed coffee or a small piece of dark chocolate during the simmering stage. It adds depth and a subtle sweetness that balances the spice.”

If you want to make this recipe vegetarian, substitute the ground beef with a plant-based meat alternative or extra beans and vegetables like bell peppers and mushrooms.

To increase the heat, add more cayenne pepper, diced jalapeños, or a dash of hot sauce. For a smoky twist, consider adding a chipotle pepper in adobo sauce.

Slow cooker adaptation: Brown the meat and sauté the onions and garlic on the stove, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for a hands-off approach.

Nutrition Facts

Serving Suggestions

This chili pairs wonderfully with classic cornbread or steamed white rice. For a low-carb option, serve over cauliflower rice or with a side of roasted vegetables.

Top your bowl with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro or green onions for added freshness. If you like a bit of crunch, serve with tortilla chips or crushed Fritos.

For a heartier meal, add a side salad with a zesty vinaigrette or a simple coleslaw to balance the spice and richness of the chili.

Conclusion

Making Purdue chili at home is a rewarding experience that yields a delicious, comforting meal perfect for any occasion. With just a handful of simple ingredients and straightforward steps, you can create a chili that’s full of flavor and satisfying texture.

This recipe is not only easy to customize but also ideal for leftovers or batch cooking. Whether you enjoy it on a chilly evening or as part of a festive gathering, this chili will bring warmth and joy to your table.

Try it out, and don’t forget to explore more hearty recipes to keep your menu exciting and flavorful!

Looking for more delicious meals? Check out our Hearty Beef Stew Recipe, Classic Mac and Cheese, and Slow Cooker Pulled Pork for more comfort food inspiration!

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