Step-by-step instructions
- Heat the olive oil in a large pot over medium heat.
- Add the ground beef and cook until nicely browned.
- Next, stir in the diced onion and chopped bell peppers. Sauté for about 5–7 minutes until they are softened.
- Add in the minced garlic and cook for an additional minute until fragrant.
- Pour in the crushed tomatoes, kidney beans, black beans, and beef broth.
- Stir in the chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne (if using). Mix everything thoroughly.
- Bring the pot to a gentle boil, then lower the heat and let it simmer uncovered for 45–60 minutes, stirring occasionally.
- When the chili has thickened to your liking, taste and adjust the seasoning before serving.
This recipe allows for some personalization, too. If you love spice, feel free to add hotter peppers or extra cayenne as it cooks.
Best ways to enjoy it
When it comes to serving this chili, the options are endless. You can serve it straight from the pot into bowls, topping it with shredded cheese, diced onions, sour cream, or fresh cilantro for a pop of flavor. Pair it with crusty bread for dipping or over a bed of fluffy rice to create a complete meal. Crackers or tortilla chips also make a great crunchy addition!
Keeping leftovers fresh
Proper storage is essential for keeping your chili fresh. Allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing it. Chili freezes well; just make sure to leave some space in the container as it will expand. It can be frozen for up to 3 months.
Helpful cooking tips
- For added depth, consider caramelizing your onions before adding other vegetables.
- Don’t shy away from adjusting spices to fit your taste preference. Sniff as you go!
- Make sure to stir occasionally to prevent sticking and allow even cooking.
Creative twists
Want to switch it up? Add in ingredients like corn for a touch of sweetness or diced sweet potatoes for a hearty texture. For a Tex-Mex twist, try adding some diced jalapeños or swapping some of the kidney beans for pinto beans.
FAQs
How long does it take to make this chili?
The total cook time is about 1 hour and 15 minutes, including prep time and simmering.
Can I make this chili ahead of time?
Absolutely! In fact, it often tastes better the next day after the flavors have melded together.
What can I substitute for ground beef?
Ground turkey or chicken are excellent alternatives if you’d like a leaner option.
How do I make this recipe vegetarian?
Use plant-based protein crumbles, or double the amount of beans and add vegetables like zucchini or mushrooms for bulk.
Now you’re all set to make a HUGE POT of chili that will satisfy everyone at the table. Enjoy the comforting, warming flavors of this homemade classic!
