Description
This hearty homemade chili recipe combines ground beef, beans, and a blend of bold spices simmered to perfection in a flavorful tomato base. Ready in about 55 minutes, it’s a comforting and satisfying dish perfect for family meals or casual gatherings. Topped with shredded cheese, sour cream, and crunchy chips, this chili offers layers of textures and tastes that everyone will love.
Ingredients
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.
- Add Seasonings: Stir in the tomato paste, chili powder, ground cumin, oregano, salt, cayenne pepper, and black pepper. Cook for 2–3 minutes to toast the spices and deepen the flavor.
- Add Tomatoes and Beans: Add the diced tomatoes, tomato sauce, red kidney beans, pinto beans, and beef broth. Stir well to combine.
- Simmer the Chili: Bring the chili to a simmer over medium heat. Reduce the heat to low and let it simmer uncovered for 30–45 minutes, stirring occasionally. The chili will thicken as it cooks.
- Serve: Ladle the chili into bowls and top with shredded cheese, sour cream, tortilla or corn chips, and sliced green onions. Serve hot and enjoy!
Notes
- For a spicier chili, increase the cayenne pepper or add diced jalapeños during the sauté step.
- To make this recipe gluten-free, ensure that the beef broth and chili powder used do not contain gluten additives.
- Leftover chili stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- For a thicker chili, simmer uncovered for the full 45 minutes; for a thinner consistency, reduce simmer time slightly.
- Vegetarian option: Substitute ground beef with extra beans and add chopped mushrooms for a meaty texture.
