Imagine a pot simmering on the stove, releasing the warm, inviting aroma of spices and rich tomatoes into your kitchen.
There’s something magical about chili—how such a simple and comforting dish can transform a chilly evening into a cozy gathering.
It’s easy to create, with each ingredient melding beautifully as it simmers, promising a hearty, indulgent meal.
Let’s bring this beloved classic to life and savor every flavorful spoonful together.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
Cook & Prep Time
To efficiently manage your time while preparing and cooking the chili, you can follow this timeline:
- Reading and Preparation (10 minutes)
- Review the recipe to familiarize yourself with the steps and ingredients needed.
- Gather all the equipment and ingredients listed.
- Prep Work (15 minutes)
- Chop the onion, green bell pepper, and red bell pepper.
- Mince the garlic.
- Measure out the spices and other ingredients such as olive oil, crushed tomatoes, beans, beef broth, tomato paste, and Worcestershire sauce.
- Cooking Time (1 hour 30 minutes)
- 0-5 minutes: Heat olive oil in a large pot over medium heat.
- 5-12 minutes: Cook the ground beef until browned, about 5-7 minutes. Remove beef and set aside; drain excess fat.
- 12-17 minutes: Sauté the onion, garlic, green bell pepper, and red bell pepper until softened, about 5 minutes.
- 17-19 minutes: Stir in the spices (chili powder, cumin, smoked paprika, cayenne pepper, salt, black pepper).
- 19-21 minutes: Return beef to the pot and mix with the vegetables and spices.
- 21-26 minutes: Add crushed tomatoes, kidney beans, black beans, beef broth, tomato paste, and Worcestershire sauce. Stir well.
- 26-31 minutes: Bring the chili to a boil.
- 31-91 minutes: Reduce heat to low and let it simmer for 1 hour, stirring occasionally.
- Resting Time (10 minutes)
- Remove the pot from heat and let the chili rest for 10 minutes before serving.
This timeline should help you manage your time efficiently, ensuring that you stay on track throughout the preparation and cooking process.
Feel free to adjust any steps based on your pace and any additional tasks you may need to perform.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add ground beef and cook until browned, about 5-7 minutes.
Remove beef and set aside; drain excess fat from the pot.
Add onion, garlic, green bell pepper, and red bell pepper to the pot.
Sauté vegetables until softened, about 5 minutes.
Stir in chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
Return beef to the pot and mix with the vegetables and spices.
Add crushed tomatoes, kidney beans, black beans, beef broth, tomato paste, and Worcestershire sauce.
Stir the mixture well to combine all ingredients.
Bring the chili to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.
Remove pot from heat and let the chili rest for 10 minutes before serving.
Serving Tips
- Cornbread: A classic pairing that adds a sweet contrast to the spicy chili with its crumbly texture.
- Steamed Rice: A neutral base that helps absorb the rich flavors and adds a bit of extra fullness to the meal.
- Tortilla Chips: Great for dipping or scooping, they add a satisfying crunch to each bite of chili.
- Baked Potatoes: Serve chili over a baked potato for a hearty, filling dish that combines two comfort foods.
- Salad: A fresh side salad provides a revitalizing contrast and balances the richness of the chili.
Storage
To store chili, let it cool completely and transfer to airtight containers.
Refrigerate for up to 4 days or freeze for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze chili, let it cool completely.
Then, transfer it to airtight containers or freezer bags.
Label with date.
Freeze for up to 3 months.
Thaw overnight in the refrigerator.
Reheating
When reheating chili, use low heat on the stove or microwave in short intervals.
Stir frequently to guarantee even heating.
Add a splash of broth if it thickens.
Final Thoughts
To sum up, this chili recipe is a hearty and delicious option for any meal.
With its rich flavors and satisfying ingredients, it’s sure to please a crowd.
Allowing the chili to rest or making it a day in advance can enhance the taste.
Adjust the spice level to your preference. Consider adding toppings like shredded cheese, sour cream, or fresh cilantro for extra flair.
Enjoy this classic American dish with family and friends.
Frequently Asked Questions
Can I Substitute Ground Turkey for Ground Beef in the Chili Recipe?
You can substitute ground turkey for ground beef in the chili recipe. Use a 1:1 ratio. Make certain you cook it thoroughly, reaching an internal temperature of 165°F. This leaner option alters flavor and texture slightly.
What Are Some Vegetarian Alternatives for This Chili Recipe?
Replace the ground beef with 1 pound of textured vegetable protein or crumbled tofu. Increase olive oil to 3 tablespoons for sautéing. Use vegetable broth instead of beef broth. Enhance flavor using additional spices like coriander.
How Can I Make the Chili Thicker Without Altering the Flavor?
To thicken chili without changing flavor, use a cornstarch slurry: mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir into simmering chili, allowing it to thicken. Alternatively, purée some beans for natural thickening.
Is It Possible to Prepare This Chili Recipe in a Slow Cooker?
You can adapt this recipe for a slow cooker by browning the beef and sautéing the vegetables first. Transfer to the slow cooker, add remaining ingredients, and cook on low for 6-8 hours or high for 3-4 hours.
Can I Add Corn or Other Vegetables to This Chili Recipe?
You can incorporate 1 cup of corn or other vegetables like zucchini into the chili. Add them during the sautéing stage for even cooking. Guarantee uniform vegetable pieces for consistent texture and flavor integration.
Best Chili Recipe
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 2 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion chopped
- 2 clove garlic minced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 28 ounce crushed tomatoes
- 15 ounce kidney beans rinsed and drained
- 15 ounce black beans rinsed and drained
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned, about 5-7 minutes.
- Remove beef and set aside; drain excess fat from the pot.
- Add onion, garlic, green bell pepper, and red bell pepper to the pot.
- Sauté vegetables until softened, about 5 minutes.
- Stir in chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
- Return beef to the pot and mix with the vegetables and spices.
- Add crushed tomatoes, kidney beans, black beans, beef broth, tomato paste, and Worcestershire sauce.
- Stir the mixture well to combine all ingredients.
- Bring the chili to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.
- Remove pot from heat and let the chili rest for 10 minutes before serving.
Notes
