Description
This homemade chili recipe is a hearty and flavorful dish perfect for comforting meals. Made with ground beef, beans, tomatoes, and a blend of aromatic spices, this chili simmers to perfection, delivering a rich and spicy experience. Topped with shredded cheese, sour cream, and crispy chips, it’s ideal for family dinners or game day gatherings.
Ingredients
Scale
Chili Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped (about 280g)
- 1 bell pepper (green or red), chopped (about 140g)
- 4 garlic cloves, minced
- 1 pound ground beef (450g)
- 1 tablespoon tomato paste
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1½ teaspoons dried oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- 1 (14.5-ounce/411g) can diced tomatoes
- 1 (8-ounce/226g) can tomato sauce
- 1 (16-ounce/454g) can red kidney beans, rinsed and drained
- 1 (16-ounce/454g) can pinto beans, rinsed and drained
- 2 cups beef broth (480mL)
Toppings
- Shredded cheese
- Sour cream
- Tortilla or corn chips
- Sliced green onions
Instructions
- Cook the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, and sauté for 5–7 minutes until softened. Add the minced garlic and cook for another minute, until fragrant.
- Brown the Ground Beef: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned, about 8–10 minutes. Drain any excess fat to keep the chili from being greasy.
- Add Seasonings: Stir in the tomato paste, chili powder, ground cumin, dried oregano, salt, cayenne pepper, and black pepper. Cook for 2–3 minutes to toast the spices, which enhances their flavors and adds depth to the chili.
- Add Tomatoes and Beans: Pour in the diced tomatoes, tomato sauce, rinsed and drained red kidney beans, pinto beans, and beef broth. Stir well to combine all ingredients evenly.
- Simmer the Chili: Bring the mixture to a simmer over medium heat. Then reduce the heat to low and let it simmer uncovered for 30–45 minutes, stirring occasionally. This slow simmer allows the chili to thicken and the flavors to meld beautifully.
- Serve: Ladle the chili into bowls and top with shredded cheese, a dollop of sour cream, tortilla or corn chips, and sliced green onions. Serve hot and enjoy the warm, hearty flavors.
Notes
- For a spicier chili, increase the cayenne pepper or add chopped jalapeños.
- To make this recipe vegetarian, substitute ground beef with plant-based alternatives or extra beans.
- Letting the chili rest for a few hours or overnight will deepen the flavors.
- Serve with cornbread or rice for a more filling meal.
- Use low-sodium beef broth to control salt levels.
