Description
This homemade chili recipe is a hearty and flavorful dish perfect for a cozy meal. Made with ground beef, beans, tomatoes, and a blend of spices, it’s simmered to perfection to develop rich and deep flavors. Topped with shredded cheese, sour cream, and green onions, it’s a satisfying one-pot comfort food ideal for family dinners or casual gatherings.
Ingredients
Scale
Main 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
- 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)
Spices and Seasonings
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1½ teaspoons dried oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
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 from the pot to keep the chili rich but not greasy.
- Add Seasonings: Stir in the tomato paste, chili powder, ground cumin, dried oregano, salt, cayenne pepper, and ground black pepper. Cook for 2–3 minutes to toast the spices, which helps deepen their flavors.
- Add Tomatoes and Beans: Add diced tomatoes, tomato sauce, red kidney beans, pinto beans, and beef broth to the pot. Stir everything well to combine the ingredients evenly.
- Simmer the Chili: Bring the chili to a simmer over medium heat. Once simmering, reduce heat to low and let it cook uncovered for 30–45 minutes, stirring occasionally. This simmering allows the chili to thicken and develop rich flavors.
- Serve: Ladle the hot chili into bowls and garnish with shredded cheese, sour cream, tortilla or corn chips, and sliced green onions for extra texture and flavor. Enjoy it fresh and warm.
Notes
- For a spicier chili, increase the cayenne pepper or add chopped jalapeños.
- To make this chili in advance, let it cool completely and store in the refrigerator for up to 3 days or freeze for longer storage.
- For a vegetarian variation, omit the ground beef and add extra beans or vegetables like zucchini and corn.
- If you prefer thicker chili, simmer it longer or mash some of the beans before serving.
- Serve with warm tortilla chips or cornbread for a complete meal.
