Spring Hill Ranch Chili Size

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Spring Hill Ranch Chili Size recipe, a hearty and flavorful dish that will satisfy all your cravings. Packed with a combination of tender beef, beans, and aromatic spices, this recipe is perfect for those looking to indulge in a comforting and filling meal. The Spring Hill Ranch Chili Size is a family favorite, known for its rich flavors and satisfying texture. Whether you're hosting a gathering or simply want to enjoy a delicious homemade meal, this recipe is sure to impress.

Keywords: Spring Hill Ranch Chili Size, recipe, hearty, flavorful, comforting.

spring hill ranch chili size recipe details

Spring hill ranch chili size recipe, recipe Rating: 4.7
Number of votes:114

Believe it or not, some burgers are meant to be eaten with a knife and fork. One of my favorites is that way – this one! It’s a grilled burger served open-faced and slathered with a good helping of chili that’s homemade especially for this application. It takes a little effort to put it all together, but nothing about it is difficult…and it is soooo worth it! Serve with an ice-cold beer and a little greenery on the side.

Ready in: 2 hours 15 mins

Ingredients

Serves: 4

• For Chili:
• 1 tablespoon canola or vegetable oil
• 1/2 yellow onion, diced
• 1/2 red bell pepper, diced
• 2 cloves garlic (or 1/4 teaspoon garlic granules)
• 1 pound ground beef
• 1/2 teaspoon course-ground black pepper
• 1/2 teaspoon ground cumin
• 1 chipotle pepper, diced (or 1/4 teaspoon chipotle powder)
• 1/2 teaspoon crushed red chile flakes
• 1 tablespoon New Mexico chili powder
• 1 1/2 cups water
• 1 (11 ounce) can tomato puree
• 1 (14.5 ounce) diced tomatoes (the “no salt added” type, and “fire roasted” if you can get them)
• 1 (16 ounce) can kidney beans, drained
• 1 teaspoon kosher salt
• For Burgers:
• 2 pounds ground chuck (80-85% lean)
• 1 Tablespoon ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon red pepper sauce (Frank’s Red Hot® or Tabasco®)
• 1 teaspoon Mexican oregano, crushed to a powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon course-ground black pepper
• For Assembly:
• 2-4 hamburger buns, split and toasted (see step 4)
• 1/2 red onion, diced
• 1/2 pound sharp Cheddar cheese, shredded

Preparation method

Prep: 45 mins | Cook: 1 hour 30 mins

1. Heat the oil in a large saucepan over medium-high heat. When the oil is shimmering, add the diced yellow onion and red bell pepper. Stir until the onion is just beginning to soften, about 1 minute.
2. Add the garlic and stir until fragrant, about 30 seconds. Add the ground beef and cook until browned, stirring often. Add the black pepper, cumin, chipotle, red pepper flakes, chili powder and water, stirring well to combine.
3. Add the tomato puree, diced tomatoes and kidney beans. Stir well and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, stirring regularly.
4. Meanwhile, in a large mixing bowl, combine the ground chuck, ketchup, Worcestershire sauce, red pepper sauce, oregano, cumin, salt and pepper. Using your hands, mix until just thoroughly combined. Divide the beef mixture into four relatively equal chunks and form each chunk into a patty 1/2-3/4″ thick.
5. Once the pot of chili is done (or at least nearly so), preheat the grill to Medium.
6. Cook the patties on the grill to your desired degree of doneness (I like mine grilled and medium rare), about 6 minutes per side.
7. To serve, place 1 or 2 half-buns on a plate, cut/toasted side up. Place 1 burger on top. Ladle a cup (or more!) of the chili over the burger and bun. Sprinkle some of the diced onion and grated sharp Cheddar on top.Make ahead

You can make the chili a day or two ahead and refrigerate it until ready to heat and use. Matter of fact, it’s even better that way! You can also make the burgers a few hours ahead and refrigerate them (covered, of course!) until a half an hour before cooking.

Use for leftovers

Freeze the leftover chili in 1-1/2 to 2 cup amounts in zip-lock bags. Thaw and heat for a quick lunch or snack!