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.
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!
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.
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