Description
Hearty and flavorful homemade chili packed with ground beef, beans, tomatoes, and spices. Easy to customize and perfect for a cold day!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 pound ground beef
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (4 ounce) can diced green chilies
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- In a large pot or Dutch oven over medium heat, add olive oil. Sauté chopped onion for 5-7 minutes until softened and translucent. Add minced garlic and sauté for 1 minute until fragrant. Add chopped green and red bell peppers and cook for 5 minutes until slightly softened.
- Increase heat to medium-high. Add ground beef and break it up. Cook until browned all over (7-10 minutes), stirring frequently. Drain off any excess grease.
- Add crushed tomatoes, tomato sauce, kidney beans, black beans, pinto beans, and diced green chilies to the pot. Stir well.
- Add chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Stir well.
- Bring to a simmer, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 2-3 hours, stirring occasionally.
- Taste and adjust seasonings as needed.
- Ladle into bowls and top with your favorite toppings like shredded cheddar cheese, sour cream, chopped green onions, and avocado slices. Serve with cornbread, crackers, or tortilla chips.
Notes
- Spice Level: Adjust cayenne pepper to control heat. Omit for mild, add more for spicy.
- Meat Variations: Substitute ground turkey, chicken, or sausage.
- Vegetarian Chili: Omit ground beef and add more beans or vegetables.
- Bean Variations: Use different types of beans.
- Slow Cooker Chili: Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Instant Pot Chili: Sauté aromatics and brown ground beef in the Instant Pot. Add remaining ingredients and cook on high pressure for 20 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Thickening the Chili: Add a slurry of cornstarch or flour and cold water to thicken.
- Adding Vegetables: Add diced tomatoes, carrots, celery, or zucchini.
- Toppings Galore: Get creative with toppings!
- Make Ahead: Chili tastes better the next day. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Serving Suggestions: Serve as a main course, side dish, or topping.
- Prep Time: 20 minutes
- Cook Time: 60 minutes