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Chili Recipe Chili
Warm up your evening with this Chili Recipe Chili – a hot, spicy, comforting stovetop meal that’s easy, quick, and packed with beans and meat.
Full Recipe Introduction
There’s something so satisfying about a big pot of chili bubbling away on the stove. This Chili Recipe Chili brings together lean ground beef (or turkey), tender beans, fire-roasted tomatoes, and a blend of Mexican-inspired spices. What makes it special? It’s the perfect balance of heat and flavor, with just enough kick to wake up your taste buds without overpowering them. I first whipped this up one chilly fall evening after a brisk walk with my dog, Lucy. The aroma filled the house in minutes, and we dove right in—no fancy gadgets, just a sturdy Dutch oven and good old elbow grease. Whether you’re feeding a crew of hungry teens, looking for a quick weeknight dinner, or hosting a casual game-day gathering, this recipe is your go-to. Plus, it doubles beautifully for leftovers—hello, next-day magic!
Why You’ll Love This Chili Recipe Chili
- Ready in under an hour, perfect for busy weeknights
- Totally stovetop—no oven needed, just your favorite pot
- Hot and spicy but easily dialed down for milder palates
- Loaded with protein (meat and beans) to keep you full
- Comforting, flavorful, and budget-friendly
- Great for meal prep: freezes like a dream
- Customizable with toppings: cheese, avocado, cilantro
- Mexican-inspired spices bring authentic zest
Ingredients for Chili Recipe Chili
• 1 tablespoon olive oil (or avocado oil for higher smoke point)
• 1 large yellow onion, diced (sweet onions add a milder bite)
• 3 garlic cloves, minced (fresh beats jarred every time)
• 1 pound lean ground beef or ground turkey (sub with ground pork for richness)
• 1 red bell pepper, diced (adds color and sweetness)
• 1 (15 oz) can fire-roasted diced tomatoes (for extra smoky flavor)
• 1 (15 oz) can tomato sauce (plain or with a hint of garlic)
• 1 (15 oz) can black beans, drained and rinsed (kidney beans work, too)
• 1 cup beef or chicken broth (low-sodium keeps sodium in check)
• 2 tablespoons chili powder (adjust up or down)
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika (optional, but oh-so-good)
• ¼ teaspoon cayenne pepper (skip if you hate heat)
• 1 teaspoon kosher salt (plus more to taste)
• ½ teaspoon black pepper
• Garnishes: shredded cheddar, sliced green onions, chopped cilantro, lime wedges
Directions
- Heat the oil over medium-high in a large Dutch oven or heavy pot. When it shimmers, add the onion and sauté until translucent, about 4 minutes.
- Stir in the garlic and diced red pepper. Cook for another 1–2 minutes until fragrant.
- Crumble in the ground meat, breaking it up with your spoon. Cook until no pink remains, about 6 minutes. Tip: Drain excess fat if you prefer a leaner chili.
- Sprinkle in chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Toast the spices for 30 seconds—this step unlocks big flavor.
- Pour in the diced tomatoes, tomato sauce, beans, and broth. Stir well, scraping any browned bits off the bottom (that’s flavor!).
- Bring to a gentle simmer, reduce heat to low, cover partly, and let it bubble for 25–30 minutes. Stir occasionally to prevent sticking.
- Taste and adjust seasoning: add a pinch more salt or a dash more chili powder if you like it spicier.
- Ladle into bowls and top with cheese, green onions, cilantro, and a squeeze of lime. Enjoy hot!
Servings & Timing
Yield: 6 generous servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Variations
• Vegetarian twist: Swap meat for an extra can of beans and add zucchini slices.
• Slow-cooker style: Brown meat and veggies, then transfer everything to a slow cooker for 4–6 hours on low.
• Tex-Mex cheese chili: Stir in a block of Velveeta at the end for creamy richness.
• Chipotle boost: Add a chopped chipotle pepper in adobo sauce for a smoky, spicy edge.
• Clean-eating option: Use ground turkey, skip oil, and choose no-salt-added tomatoes.
Storage & Reheating
Store leftover chili in an airtight container in the fridge for up to 4 days. Freeze in meal-sized portions for 2–3 months—thaw overnight in the fridge. To reheat, warm gently on the stovetop over low heat, stirring so it heats evenly. If it looks too thick, splash in a bit of broth or water.
Notes
After testing this recipe dozens of times, I found that toasting spices in the oil before adding liquids makes a world of difference in depth and warmth. Also, let your chili rest off heat for 5 minutes before serving—it helps flavors settle and become even more comforting. If you like a little toothsome bite, don’t mash the beans; leave them mostly whole.
FAQs about Chili Recipe Chili
Q: Can I make this chili gluten-free?
A: Absolutely—just check your broth and spices for any hidden wheat; most canned beans and tomatoes are gluten-free.
Q: How spicy is this chili?
A: It’s medium-hot. Reduce cayenne or skip the smoked paprika to keep it milder, or double up on chili powder if you crave a real kick.
Q: Can I use ground chicken?
A: You can, though chicken is leaner and may need a touch more oil or a splash of broth to stay moist.
Q: Is this recipe freezer-friendly?
A: Yes—freeze in airtight containers for up to three months. Thaw overnight in the fridge, then reheat gently.
Q: What’s the best way to thicken the chili?
A: Simmer uncovered for the last 5–10 minutes or mash a few beans against the side of the pot.
Q: Can I add corn?
A: Sure—stir in ½ cup of frozen or canned corn in the last 5 minutes of cooking for sweetness and color.
Q: Any tips for low-sodium?
A: Use low-sodium broth, no-salt-added tomatoes, and taste-test before adding extra salt.
Q: How do I keep it from splattering?
A: Partially cover the pot and stir occasionally; a high-sided Dutch oven helps, too.
Conclusion
This Chili Recipe Chili is your go-to for a quick, comforting, and flavorful stovetop dinner that brings people together. With its perfect balance of heat, hearty beans, and savory meat, it’s bound to become a family favorite. Give it a try tonight, then drop a comment below to let me know how it turned out—or explore my Slow-Cooker Beef Stew for another cozy meal idea!
Chili Recipe Chili
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 pound lean ground beef or ground turkey
- 1 large red bell pepper diced
- 1 can fire-roasted diced tomatoes
- 1 can tomato sauce
- 1 can black beans drained and rinsed
- 1 cup beef or chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika optional
- 1/4 teaspoon cayenne pepper skip if you hate heat
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- Garnishes: shredded cheddar, sliced green onions, chopped cilantro, lime wedges
Instructions
- Heat the oil over medium-high in a large Dutch oven or heavy pot. When it shimmers, add the onion and sauté until translucent, about 4 minutes.
- Stir in the garlic and diced red pepper. Cook for another 1–2 minutes until fragrant.
- Crumble in the ground meat, breaking it up with your spoon. Cook until no pink remains, about 6 minutes.
- Sprinkle in chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Toast the spices for 30 seconds—this step unlocks big flavor.
- Pour in the diced tomatoes, tomato sauce, beans, and broth. Stir well, scraping any browned bits off the bottom.
- Bring to a gentle simmer, reduce heat to low, cover partly, and let it bubble for 25–30 minutes. Stir occasionally to prevent sticking.
- Taste and adjust seasoning: add a pinch more salt or a dash more chili powder if you like it spicier.
- Ladle into bowls and top with cheese, green onions, cilantro, and a squeeze of lime. Enjoy hot!
