Description
Hearty and flavorful homemade chili packed with ground beef, beans, and a blend of spices. Perfect for a cold night or a crowd-pleasing meal!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 pounds ground beef (80/20 blend recommended)
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 1 jalapeño pepper, seeded and minced (optional, for extra heat)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 cup beef broth
Instructions
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the chopped onion and cook, stirring occasionally, until softened and translucent (5-7 minutes).
- Add the minced garlic and cook for another minute, stirring constantly, until fragrant.
- Add the ground beef. Crumble the beef into the pot and cook, breaking it up with a spoon or spatula, until it’s browned all over (8-10 minutes). Drain off any excess grease.
- Add the chopped green and red bell peppers, and the minced jalapeño (if using). Cook for another 5-7 minutes, stirring occasionally, until the peppers are slightly softened.
- Stir in the crushed tomatoes, tomato sauce, and diced tomatoes (undrained).
- Add the kidney beans, black beans, and pinto beans (rinsed and drained).
- Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and pepper.
- Pour in the beef broth.
- Bring the chili to a simmer over medium heat. Reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, or up to 3 hours, stirring occasionally.
- During the simmering process, taste the chili and adjust the seasonings as needed.
- If the chili becomes too thick during simmering, you can add a little more beef broth to thin it out. If it’s too thin, you can remove the lid and let it simmer for a while longer to allow some of the liquid to evaporate.
- Ladle the chili into bowls and top with your favorite toppings. Serve hot.
Notes
- Spice Level: Adjust the amount of chili powder and cayenne pepper to control the spice level.
- Bean Variations: Feel free to use different types of beans.
- Meat Variations: You can also use different types of meat. Ground turkey, ground chicken, or even cubed beef chuck would all work well.
- Vegetarian Chili: To make a vegetarian chili, simply omit the ground beef and add more beans or vegetables.
- Slow Cooker Chili: This chili can also be made in a slow cooker. Simply brown the ground beef and sauté the onions and garlic as directed in the recipe. Then, transfer all of the ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Freezing Chili: Chili freezes well, making it a great make-ahead meal. Let the chili cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. To thaw, transfer the chili to the refrigerator overnight or thaw it in the microwave.
- Adding Chocolate: For a richer, more complex flavor, try adding a tablespoon or two of unsweetened cocoa powder or a few squares of dark chocolate to the chili during the last 30 minutes of simmering.
- Beer in Chili: Adding a bottle of dark beer, like a stout or porter, can add a wonderful depth of flavor to your chili. Add it after you brown the beef and let it simmer for a few minutes to reduce slightly before adding the other ingredients.
- Prep Time: 20 minutes
- Cook Time: 60 minutes