Description
Learn how to make delicious chili recipe. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color works)
- 2 cups canned crushed tomatoes (or use diced tomatoes for a chunkier texture)
- 1 cup beef or chicken broth (vegetable broth works too)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional but adds great depth)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to your heat preference)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, fresh cilantro
Instructions
- Heat oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and bell pepper. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. This step builds the flavor base, and I always remind myself not to rush it—soft onions are key.
- Add the minced garlic and cook for another 30 seconds until fragrant. Garlic burns easily, so keep a close eye here.
- Increase the heat to medium-high and add the ground beef. Break it up with a wooden spoon and cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary—this keeps the chili from becoming greasy.
- Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Cook for 1-2 minutes to toast the spices and deepen their flavor. This is a little trick I picked up during culinary classes; toasting spices makes a big difference in the final flavor.
- Add the crushed tomatoes, broth, kidney beans, and black beans. Stir everything to combine well.
- Bring the mixture to a simmer, then reduce the heat to low. Cover partially with a lid and let it simmer gently for 30-40 minutes, stirring occasionally. This slow simmer lets the flavors meld beautifully—trust me, it’s worth the wait.
- Taste and adjust seasoning as needed. If it tastes too acidic, a pinch of sugar can balance it out. I learned this little fix after many chili experiments in my early kitchen days.
- Serve hot with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: chili recipe, recipe, cooking, food
