Introduction
Hey there, chili lovers! Today, I’m sharing one of my go-to comfort foods that’s perfect for warming up on chilly nights: chili. It’s packed with flavor, and the best part is, you can customize it with your favorite toppings to make it your own. I’ve made this dish countless times, especially when the kids need a hearty meal after a long day. Last winter, the neighbors popped over unexpectedly, and chili was the hero on that cold evening—everyone left with a happy belly and a big smile. If you’re in need of more cozy recipes, check out this breakfast pizza, it’s a morning favorite in our house!
Why you’ll love this recipe
Making chili is like crafting a warm hug in a bowl. It’s super easy to throw together, and it’s perfect for feeding a crowd or meal prep for the week. Whether you’re having a family dinner or hosting a game night, this recipe is a surefire winner. Plus, it’s loaded with protein and fiber thanks to the beef and beans, making it not just tasty but also nourishing.
Ingredients
- 2 lbs ground beef
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 4 cloves garlic, minced
- 2 (28 oz) cans crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 cup beef broth
- ¼ cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon brown sugar (optional)
- Fresh cilantro, chopped (for garnish, optional)
- Shredded cheddar cheese (for garnish, optional)
- Sour cream or Greek yogurt (for garnish, optional)
- Chopped green onions (for garnish, optional)
- Jalapeño slices (for garnish, optional)
Step-by-step instructions
Prepare the Ingredients
Start by chopping the onion, green, and red bell peppers into even pieces, and mince the garlic. This prep step ensures everything cooks uniformly.
Cook the Beef
In a large pot, heat your oil over medium-high heat, add the ground beef, and cook until it’s nicely browned. Don’t forget to drain any excess grease—that’s what helps keep the chili from becoming oily.
Add the Veggies
Toss in the chopped onion and bell peppers into the pot. Sauté them over medium heat for about 5-7 minutes until they are softened and fragrant.
Spice it Up
Add the minced garlic, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir and let it cook for another minute. This lets the spices bloom and gives the chili its rich aroma.
Combine the Ingredients
Pour in the crushed tomatoes, tomato sauce, and diced tomatoes (with their juices). Add your rinsed and drained beans, and give everything a good stir to combine.
Simmer the Chili
Add the beef broth, bring the chili to a simmer, then reduce the heat. Cover and let it simmer for at least 1-2 hours, stirring occasionally. The longer you let it cook, the more the flavors develop.
Taste and Adjust
Before serving, taste your chili and tweak the seasoning. Add more salt, pepper, chili powder, or cayenne pepper as you like. A touch of brown sugar is optional if you prefer to balance out the acidity from the tomatoes.
Serve and Garnish
Ladle the chili into bowls and top with your choice of garnishes like cilantro, cheese, sour cream, green onions, or jalapeño slices.
Recipe tips & variations
Feel free to mix up the types of beans you use or add other veggies like corn for extra sweetness. You can also swap beef for turkey to lighten it up. If you like heat, don’t be shy with the cayenne or add some hot sauce right before serving.
Storage & reheating
Chili stores wonderfully! Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat it gently on the stove over low heat or microwave in short bursts, stirring in between.
FAQs
1. Can I make this chili without beef?
Absolutely! You can substitute beef with ground turkey or chicken, or make it vegetarian by adding more beans and veggies.
2. How can I thicken my chili?
If you want a thicker chili, let it simmer uncovered for the last 30 minutes or mash some of the beans with a fork.
3. Is it possible to make this in a slow cooker?
Yes, just brown the meat and sauté the veggies before adding everything to your slow cooker. Cook on low for 6-8 hours.
4. What if my chili is too spicy?
Try adding a bit of sugar or serve it with extra sour cream or cheese to mellow out the spiciness.
Recipes you may like
There you have it—a hearty chili recipe that’s sure to become a staple in your house! Enjoy making it and don’t be shy to tweak it to your liking. Share your thoughts and any fun variations you’ve tried in the comments below!
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Hearty Chili Recipe
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Omnivore
Description
A delicious and comforting chili recipe packed with flavor and customizable with your favorite toppings.
Ingredients
- 2 lbs ground beef
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 4 cloves garlic, minced
- 2 (28 oz) cans crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 cup beef broth
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon brown sugar (optional)
- Fresh cilantro, chopped (for garnish, optional)
- Shredded cheddar cheese (for garnish, optional)
- Sour cream or Greek yogurt (for garnish, optional)
- Chopped green onions (for garnish, optional)
- Jalapeño slices (for garnish, optional)
Instructions
- Start by chopping the onion, green, and red bell peppers into even pieces, and mince the garlic. This prep step ensures everything cooks uniformly.
- In a large pot, heat your oil over medium-high heat, add the ground beef, and cook until it’s nicely browned. Don’t forget to drain any excess grease—that’s what helps keep the chili from becoming oily.
- Toss in the chopped onion and bell peppers into the pot. Sauté them over medium heat for about 5-7 minutes until they are softened and fragrant.
- Add the minced garlic, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir and let it cook for another minute. This lets the spices bloom and gives the chili its rich aroma.
- Pour in the crushed tomatoes, tomato sauce, and diced tomatoes (with their juices). Add your rinsed and drained beans, and give everything a good stir to combine.
- Add the beef broth, bring the chili to a simmer, then reduce the heat. Cover and let it simmer for at least 1-2 hours, stirring occasionally. The longer you let it cook, the more the flavors develop.
- Before serving, taste your chili and tweak the seasoning. Add more salt, pepper, chili powder, or cayenne pepper as you like. A touch of brown sugar is optional if you prefer to balance out the acidity from the tomatoes.
- Ladle the chili into bowls and top with your choice of garnishes like cilantro, cheese, sour cream, green onions, or jalapeño slices.
Notes
- Feel free to mix up the types of beans you use or add other veggies like corn for extra sweetness. You can also swap beef for turkey to lighten it up.
- If you like heat, don’t be shy with the cayenne or add some hot sauce right before serving.
- Chili stores wonderfully! Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat it gently on the stove over low heat or microwave in short bursts, stirring in between.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 100mg