Description
This Homemade Chili is a hearty and flavorful dish packed with seasoned beef, tender beans, and a rich, savory tomato base. Perfect for cozy nights or feeding a crowd, it’s easy to make and loaded with delicious spices. Top it with shredded cheese, sour cream, and crispy chips for a meal that will satisfy everyone.
Ingredients
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2 tablespoons olive oil
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1 large onion, chopped (about 280g)
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1 bell pepper (green or red), chopped (about 140g)
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4 garlic cloves, minced
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1 pound ground beef (450g)
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1 tablespoon tomato paste
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3 tablespoons chili powder
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1 tablespoon ground cumin
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1½ teaspoons dried oregano
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1 teaspoon salt
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¼ teaspoon cayenne pepper
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½ teaspoon ground black pepper
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1 (14.5-ounce/411g) can diced tomatoes
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1 (8-ounce/226g) can tomato sauce
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1 (16-ounce/454g) can red kidney beans, rinsed and drained
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1 (16-ounce/454g) can pinto beans, rinsed and drained
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2 cups beef broth (480mL)
To Serve:
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Shredded cheese
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Sour cream
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Tortilla or corn chips
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Sliced green onions
Instructions
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Cook the Vegetables:
Heat olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, and sauté for 5–7 minutes until softened. Add the minced garlic and cook for another minute, until fragrant. -
Brown the Ground Beef:
Add the ground beef to the pot and cook, breaking it up with a spoon, until browned, about 8–10 minutes. Drain any excess fat. -
Add Seasonings:
Stir in the tomato paste, chili powder, ground cumin, oregano, salt, cayenne pepper, and black pepper. Cook for 2–3 minutes to toast the spices and deepen the flavor. -
Add Tomatoes and Beans:
Add the diced tomatoes, tomato sauce, red kidney beans, pinto beans, and beef broth. Stir well to combine. -
Simmer the Chili:
Bring the chili to a simmer over medium heat. Reduce the heat to low and let it simmer uncovered for 30–45 minutes, stirring occasionally. The chili will thicken as it cooks. - Serve:
Ladle the chili into bowls and top with shredded cheese, sour cream, tortilla or corn chips, and sliced green onions. Serve hot and enjoy!
Notes
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For a thicker chili, let it simmer longer until it reaches your desired consistency.
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For extra heat, add more cayenne pepper or a chopped jalapeño.
- This chili can be made ahead and stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex, American