Why You’ll Love This Chili
This chili is a favorite because it’s:
- Rich and full of flavor
- Easy one-pot recipe
- Perfect for meal prep
- Customizable (mild or spicy)
- Even better the next day
It’s the kind of meal that warms you up and fills you completely.
Ingredients
Main Ingredients
- 500 g ground beef
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 bell pepper (chopped)
- 1 can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup cooked beans (kidney or black beans)
- 1 cup beef broth
Spices
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- Chili flakes (optional for heat)
Optional Additions
- Corn
- Carrots
- Fresh herbs
Tools Needed
- Large pot or deep pan
- Wooden spoon
- Knife and cutting board
Step 1: Cooking the Beef
Heat a large pot over medium heat.
Add ground beef and cook until browned, breaking it apart with a spoon.
Cook until no pink remains and the meat starts to develop a slight caramelized color.
Drain excess fat if needed.
Step 2: Adding Aromatics
Add chopped onion and cook until soft.
Add garlic and bell pepper, cooking for another 2–3 minutes.
This step builds the base flavor of your chili.
Step 3: Adding Tomatoes and Seasoning
Add:
- Diced tomatoes
- Tomato paste
- Spices
Stir well so everything is evenly coated.
The tomato paste deepens the flavor and thickens the sauce.
Step 4: Adding Beans and Broth
Pour in beans and beef broth.
Stir everything together and bring to a gentle simmer.
Step 5: Slow Simmering
Reduce heat to low and let the chili simmer for 25–40 minutes.
Stir occasionally.
The longer it cooks, the thicker and richer it becomes.
If too thick, add a little water or broth.
Step 6: Final Adjustments
Taste and adjust seasoning:
- Add salt if needed
- Add chili for more heat
- Add a pinch of sugar if too acidic
Let it rest for 5–10 minutes before serving.
Texture Secrets
Perfect chili should be:
- Thick but not dry
- Chunky with meat and beans
- Rich and slightly glossy
- Deep in color and flavor
Slow cooking is the key to achieving this texture.
Common Mistakes to Avoid
Watery chili
- Not simmered long enough
Bland flavor
- Not enough seasoning
- Skipped browning step
Too spicy
- Added too much chili too early
Always taste as you cook.
Flavor Variations
Extra Spicy Chili
Add jalapeños or hot sauce.
Smoky Chili
Add smoked paprika or a bit of BBQ sauce.
No-Bean Chili
Skip beans for a meat-only version.
Vegetable Chili
Replace meat with lentils or mushrooms.
Serving Ideas
Chili is delicious with:
- Rice
- Bread
- Tortilla chips
- Baked potatoes
Top with:
- Cheese
- Sour cream
- Fresh herbs
Storage & Reheating
- Refrigerator: up to 4 days
- Freezer: up to 2 months
Reheat on stove for best flavor.
Why This Dish Is So Popular
Chili is loved because it’s simple, hearty, and incredibly satisfying. It uses basic ingredients but transforms them into a deep, rich meal through slow cooking. It’s also very flexible, allowing you to adjust spice and ingredients to your taste.
Pro Tips for Best Chili
- Brown meat well for deeper flavor.
- Simmer slowly, don’t rush.
- Let chili rest before serving.
- Tastes even better the next day.
Final Thoughts
This hearty beef chili is the ultimate comfort food — warm, rich, and full of bold flavor. With tender meat, beans, and a thick tomato-based sauce, every spoonful is satisfying and delicious.