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Chili Recipe
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preppykitchen.com

Chili Recipe

My easy-to-make Chili Recipe is packed with ground beef, beans, and plenty of flavor!

Prep

10 min

Cook

55 min

Total

1h 5m

Serves

8

Instructions

  1. 01

    Heat the oil in a large Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until slightly softened, about 5 minutes. Add the garlic and cook for 1 more minute.

  2. 02

    Add the ground beef and cook for about 5 minutes, breaking into small pieces with a wooden spoon until no longer pink.

  3. 03

    Reduce the heat to medium. Add the tomato paste and cook for 1 minute. Add the chili powder, cumin, oregano, salt, cayenne, and black pepper. Cook for 1 minute, stirring frequently, until the spices are aromatic.

  4. 04

    Stir in the diced tomatoes, tomato sauce, kidney and pinto beans, and beef broth. Scrape the bottom of the Dutch oven to loosen any browned bits and bring to a simmer.

  5. 05

    Reduce the heat to medium-low, and simmer, uncovered, until the chili thickens, 25 to 30 minutes. Season with more salt and pepper to taste. Serve topped with shredded cheese, sour cream, tortilla crisps, and sliced green onions, if you like.

Nutrition

per serving · 1 serving

Calories
376
Protein
22g
Carbs
37g
Fat
16g
Fiber
12g
Sugar
5g
Sat. fat
5g
Sodium
829mg
Cholesterol
40mg

Variations & swaps

Variations

  • My favorite thing about chili is it is endlessly adaptable. Use this recipe as a base and adjust the flavors as you like. Here are just a few ideas to get you started:
  • For additional savory notes and added warm spice, add up to 1 tablespoon of unsweetened cocoa powder and/or 1 teaspoon of ground cinnamon.
  • To enhance the meatiness of the chili, add up to 1 tablespoon of soy sauce or Worcestershire sauce.
  • If you like spicy chili, try using Rotel tomatoes with green chilis in place of plain diced tomatoes. Or add a diced jalapeño to the mix with the onions and bell peppers.
  • Mix and match your beans depending on what you have. I’ve made this recipe with all varieties, including black beans and white beans—it’s always a hit! My only recommendation is you skip pre-seasoned “chili beans,” which can be overly salty or overly sweet.
  • Make a vegetarian chili by skipping the ground beef altogether and adding two more cans of beans, or using a plant-based substitute.
  • Swap the ground beef for another protein like ground turkey, ground chicken, or ground pork.
  • Swap your regular chili powder for all or in combination with ancho chili powder or chipotle chili powder.
  • You can sweeten your chili with 1 tablespoon of brown sugar or amp up the acidity with 1 teaspoon of sherry vinegar, red wine vinegar, or apple cider vinegar.
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