Chili Recipe
Chili Recipe
Table of Contents
Chili Recipe
This hearty and flavorful Chili Recipe is the perfect combination of savory meat, vegetables, and a robust blend of spices. Whether you’re looking to feed a crowd or simply want a cozy meal to warm up on a cold day, this chili recipe will deliver the comfort you need. It’s easy to make, customizable, and perfect for meal prepping or serving at your next party.
Description
A great chili recipe is essential for any home cook, whether you’re a beginner or an experienced chef. This Chili Recipe is simple yet full of flavor, making it the perfect go to dish for anyone who loves a warm, satisfying meal. In this recipe, the richness of ground beef is combined with kidney beans, tomatoes, onions, and a variety of aromatic spices, creating a deep and complex flavor profile.
Why This Chili Recipe is Perfect:
- Flavor Packed: The seasoning blend includes chili powder, cumin, garlic, and paprika, which combine perfectly to bring out the savory depth of the chili.
- Versatile: You can easily modify this recipe to accommodate your dietary preferences. It works just as well with ground turkey, chicken, or plant based protein for a vegetarian or leaner alternative.
- Comforting and Hearty: The hearty texture of the chili is satisfying enough to be served on its own or paired with rice, cornbread, or a simple side salad.
- Make Ahead Friendly: Chili tastes even better the next day, making it a great option for meal prep or leftovers. You can also freeze it for up to 3 months for an easy weeknight meal.
Perfect for:
- A quick weeknight dinner
- Family gatherings
- Super Bowl parties
- Cold weather comfort food
Ingredients
- 1 lb ground beef (or ground turkey, chicken, or vegetarian substitute)
- 1 medium onion, finely chopped
- 1 bell pepper, chopped (optional)
- 2 cloves garlic, minced
- 2 cans (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes (with juices)
- 1 can (6 oz) tomato paste
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground oregano
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional for extra heat)
- 1/2 cup beef broth (or vegetable broth for a lighter version)
- 1 tbsp olive oil (for cooking)
- Toppings: Sour cream, shredded cheese, chopped cilantro, green onions, and jalapeños (optional)
Instructions
- Cook the Ground Meat: Heat olive oil in a large pot over medium high heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if needed.
- Add the Aromatics: Add the chopped onion, bell pepper, and garlic to the pot. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.
- Spices & Tomatoes: Stir in the chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne pepper (if using). Cook for 1-2 minutes to bloom the spices. Then, add the diced tomatoes, tomato paste, and beef broth, stirring well to combine.
- Simmer the Chili: Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 30-45 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken. Add more broth if the chili becomes too thick.
- Add Beans: Stir in the kidney beans and cook for an additional 10 minutes to heat them through. Taste and adjust seasoning as needed.
- Serve: Ladle the chili into bowls and top with your favorite toppings like shredded cheese, sour cream, and chopped cilantro. Serve with cornbread or tortilla chips for a complete meal.
you may like : Stuffed Bell Peppers Recipe
Chili Recipe
This hearty and flavorful Chili Recipe is the perfect combination of savory meat, vegetables, and a robust blend of spices. Whether you’re looking to feed a crowd or simply want a cozy meal to warm up on a cold day, this chili recipe will deliver the comfort you need. It’s easy to make, customizable, and perfect for meal prepping or serving at your next party.
Ingredients
- 1 lb ground beef or ground turkey, chicken, or vegetarian substitute
- 1 medium onion finely chopped
- 1 bell pepper chopped (optional)
- 2 cloves garlic minced
- 2 cans 15 oz kidney beans, drained and rinsed
- 1 can 28 oz diced tomatoes (with juices)
- 1 can 6 oz tomato paste
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground oregano
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper optional for extra heat
- 1/2 cup beef broth or vegetable broth for a lighter version
- 1 tbsp olive oil for cooking
- Toppings: Sour cream shredded cheese, chopped cilantro, green onions, and jalapeños (optional)
Instructions
- Cook the Ground Meat: Heat olive oil in a large pot over medium high heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if needed.
- Add the Aromatics: Add the chopped onion, bell pepper, and garlic to the pot. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.
- Spices & Tomatoes: Stir in the chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne pepper (if using). Cook for 1-2 minutes to bloom the spices. Then, add the diced tomatoes, tomato paste, and beef broth, stirring well to combine.
- Simmer the Chili: Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 30-45 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken. Add more broth if the chili becomes too thick.
- Add Beans: Stir in the kidney beans and cook for an additional 10 minutes to heat them through. Taste and adjust seasoning as needed.
- Serve: Ladle the chili into bowls and top with your favorite toppings like shredded cheese, sour cream, and chopped cilantro. Serve with cornbread or tortilla chips for a complete meal.
Notes
- Adjust the Spice Level: If you prefer a milder chili, you can reduce or omit the cayenne pepper. For more heat, add extra chili powder or fresh jalapeños.
- Vegetarian Options: Substitute the ground beef with plant based ground meat or a mixture of lentils and black beans for a vegetarian or vegan version of this chili.
- Make it Ahead: Chili tastes even better after sitting for a day or two, so feel free to make it ahead and store it in the fridge. You can also freeze the chili for up to 3 months.
