Chili Recipe: A Spicy, Comforting Classic

Introduction

Chili is a hearty, flavorful dish that warms the soul with its bold spices and rich textures. Perfect for cozy dinners, game days, or meal prep, this chili recipe combines ground beef, beans, and a vibrant tomato base for a crowd-pleasing meal. Easy to make and endlessly adaptable, it’s a staple for any home cook.

Chili Recipe Ingredients

• 1 lb ground beef (80/20 lean-to-fat ratio)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• Salt and black pepper to taste
• Optional: ½ cup corn kernels

Step-by-Step Process

1. Cook the Beef: In a large pot or Dutch oven, cook ground beef over medium heat until browned, about 5-7 minutes. Break it apart with a spoon as it cooks. Drain excess fat.
2. Sauté Vegetables: Add onion, garlic, bell pepper, and jalapeño (if using) to the pot. Cook for 4-5 minutes until softened, stirring occasionally.
3. Add Seasonings: Stir in chili powder, cumin, smoked paprika, oregano, and tomato paste. Cook for 1 minute until fragrant.
4. Combine Ingredients: Add crushed tomatoes, beef broth, kidney beans, black beans, and corn (if using). Stir well to combine.
5. Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, stirring occasionally, until flavors meld. Adjust seasoning with salt and pepper.
6. Serve: Ladle chili into bowls and serve hot with optional toppings like shredded cheese, sour cream, or chopped green onions.

Tips for a Better Chili

• Adjust Spice Level: Add more jalapeño or a pinch of cayenne for extra heat, or skip it for a milder flavor.
• Let It Rest: Chili tastes better the next day as flavors deepen. Make it ahead for best results.
• Thicken If Needed: If too watery, simmer uncovered for 10 extra minutes or mash some beans to thicken.
• Use Fresh Spices: Fresh chili powder and cumin enhance the dish’s boldness.

Variations and Customization

• Turkey Chili: Swap ground beef for ground turkey for a leaner option.
• Vegetarian Chili: Omit meat and add 1 cup diced zucchini and 1 cup mushrooms.
• White Chicken Chili: Use ground chicken, white beans, and green chiles instead of beef and tomatoes.
• Sweet and Smoky: Add 1 tbsp brown sugar and ½ tsp liquid smoke for a sweet-smoky twist.
• Beer Chili: Replace beef broth with a dark beer for a richer flavor.

Storage and Serving Tips

• Storage: Store chili in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
• Serving: Serve with cornbread, tortilla chips, or over rice. Top with avocado, cilantro, or lime wedges for freshness.
• Reheating: Reheat on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between.

Conclusion

This chili recipe delivers a comforting, spicy dish that’s perfect for any occasion. Its versatility allows you to tailor it to your taste, making it a reliable go-to for hearty meals. Enjoy the warmth and satisfaction of homemade chili with every bowl.

Chili Recipe: A Spicy, Comforting Classic

A robust, spicy chili packed with beef, beans, and bold flavors, ideal for hearty meals or gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Ingredients

  

• 1 lb ground beef (80/20 lean-to-fat ratio)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can can black beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 1 cup beef broth
• 2 tsp tomato paste
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• Salt and black pepper to taste
• ½ cup corn kernels

Instructions

 

• Brown ground beef in a large pot over medium heat, 5-7 minutes. Drain fat.
• Add onion, garlic, bell pepper, and jalapeño. Cook 4-5 minutes until soft.
• Stir in chili powder, cumin, paprika, oregano, and tomato paste. Cook 1 minute.
• Add tomatoes, broth, beans, and corn. Bring to a boil, then simmer 30-40 minutes.
• Season with salt and pepper. Serve hot with desired toppings.

Notes

• Adjust the heat with jalapeño or cayenne.
• Simmer longer for deeper flavor.
• Store in fridge for 5 days or freeze for 3 months.
• Serve with cheese, sour cream, or cornbread.