This easy homemade chili recipe stands out among the crowd due to its rich flavors, hearty ingredients, and the ability to satisfy both meat lovers and vegetarians alike. Originating in the American Southwest, chili has evolved into countless variations, but at its core, it remains a beloved comfort food.
Ingredients
Scale:
1 pound ground beef (or substitute with a plant-based ground meat for vegetarian chili)
1 medium onion, diced
1 bell pepper, diced (any color)
3 cloves garlic, minced
2 cans (15 oz each) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (28 oz) crushed tomatoes
2 cups beef or vegetable broth
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
Optional toppings: shredded cheese, chopped green onions, fresh cilantro, sour cream, sliced jalapeños, tortilla chips or cornbread
Instructions
In a large pot or Dutch oven, brown the ground beef over medium heat for about 5-7 minutes, breaking it apart until it is no longer pink. Drain excess fat if necessary.
Stir in the diced onion, bell pepper, and minced garlic. Sauté for an additional 3-5 minutes until the vegetables are softened and the onion is translucent.
Add the kidney beans, black beans, crushed tomatoes, and broth to the pot. Stir well to combine all ingredients.
Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Stir until everything is evenly coated with the spices.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for at least 30-45 minutes, stirring occasionally.
After simmering, taste the chili and adjust the seasoning as needed.
Ladle the chili into bowls and invite your loved ones to customize their servings with toppings of their choice.
