Ingredients You Will Need
- 1 kg ground beef
- 1 large onion, diced
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 cans (400g each) crushed tomatoes
- 1 can (400g) kidney beans, rinsed and drained
- 1 small can tomato paste
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon dried oregano
- 1 teaspoon sugar (optional, helps balance acidity)
- 2 cups beef broth or water
- 2 tablespoons olive oil
These ingredients work together to create a robust chili with layered flavors. The seasoning blend provides warmth without overpowering the dish, and the vegetables add freshness and sweetness. You can adjust spice levels to your preference by adding cayenne pepper, hot sauce, or diced jalapeños.
Preparing the Beef Base
Start by heating the olive oil in a large pot over medium-high heat. Add the diced onions and sauté until they turn translucent and fragrant. This step builds the aromatic foundation of the dish. Add the garlic next and cook for another 30 seconds to release its flavor.
Add the ground beef to the pot and break it apart with your spoon or spatula. Cook until it browns evenly, stirring occasionally. Browning the meat is essential because it develops flavor and prevents the chili from tasting flat. Once the beef is cooked through, drain excess fat if necessary, especially if you prefer a lighter chili.
Add the chopped green bell pepper and cook for two minutes. The peppers soften gently during simmering, adding color and texture to the final dish.
Building the Chili Flavor
Now it’s time for the spices, which are the heart of any chili recipe. Sprinkle in the chili powder, paprika, cumin, salt, black pepper, and oregano. Stir well so the beef and vegetables are coated with seasoning. Allow the spices to toast for one minute—this step enhances their aroma and makes the chili taste richer.
Add the tomato paste and mix it into the beef. Tomato paste intensifies the chili’s flavor and contributes to its thick, hearty consistency. Once combined, pour in the crushed tomatoes and stir until everything is fully incorporated.
Add the kidney beans to the pot. They contribute to the dish’s classic chili texture and help make the meal more filling. If you prefer a bean-free chili, you can omit them, but most hearty chili variations include beans for balance and substance.
Pour in the beef broth or water. The liquid helps the flavors meld together during simmering. If you prefer a very thick chili, add slightly less liquid; if you enjoy a stew-like consistency, add a bit more.
At this point, taste the chili and add the optional teaspoon of sugar if the tomatoes taste too acidic. It won’t make the dish sweet—it simply balances the flavors.
Simmering to Perfection
Bring the chili to a gentle boil, then reduce the heat to low and let it simmer. Cover the pot halfway with the lid, leaving a small gap for steam to escape. Allow the chili to simmer for at least 45 minutes, stirring occasionally to prevent sticking.
The longer the chili simmers, the thicker and more flavorful it becomes. Many cooks prefer letting it cook for 1½ to 2 hours to fully develop the taste. During this time, the sauce reduces, the spices deepen, and the beef becomes incredibly tender.
While simmering, adjust seasonings if needed. Add more chili powder for heat, paprika for smokiness, cumin for earthiness, or salt to round out the flavor.
Serving Your Chili
Once the chili reaches a thick, rich consistency and the flavors have melded beautifully, it’s ready to enjoy. Serve it hot with any combination of the following:
- Shredded cheddar cheese
- Sour cream
- Fresh chopped green onions
- Tortilla chips
- Cornbread
- Cooked rice
- Crusty bread
Each topping adds texture and complements the warm flavor of the chili.
Tips and Variations
This chili recipe is extremely versatile. You can use ground turkey, chicken, or even plant-based meat alternatives. Adding vegetables like corn or carrots can enhance sweetness and nutrition. For extra heat, include diced jalapeños or a dash of cayenne pepper. If you prefer a smoky chili, add a teaspoon of smoked paprika or a splash of barbecue sauce.
Chili also stores wonderfully. Refrigerate leftovers for up to three days, or freeze for up to three months. Reheat gently on the stove, and the flavor will be even deeper the second time around.
Final Thoughts
A pot of homemade chili is more than just a meal—it’s comfort, warmth, and satisfaction in every spoonful. This recipe transforms simple ingredients into a rich, flavorful stew that works for any season and any occasion. Whether you serve it at a family dinner or enjoy a bowl on a cold night, this hearty chili is always a big “Yay.”