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To make my ultimate chili, gather these items: - 1 lb ground beef (or plant-based protein for a vegetarian option) - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced (red or green) - 1 can (14 oz) diced tomatoes, with juices - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 2 tablespoons chili powder - 1 tablespoon cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1 cup beef or vegetable broth - 1 tablespoon olive oil - Salt and pepper to taste Toppings can make your chili even better. Here are some of my favorites: - Shredded cheese - Sour cream - Chopped green onions - Fresh cilantro Beans add texture and protein to chili. I recommend these two types: - Kidney beans: They are classic and hold their shape well. - Black beans: They add a rich flavor and creaminess. Using both gives your chili great depth. You can also try pinto beans or cannellini beans for a twist! {{ingredient_image_1}} 1. Heat olive oil in a large pot over medium heat. 2. Add diced onion and bell pepper. Sauté for 5 minutes until soft. 3. Mix in minced garlic and cook for 1 more minute, stirring often. 4. Add ground beef or plant-based protein, breaking it apart as it cooks. Brown for 5-6 minutes. 5. Stir in chili powder, cumin, smoked paprika, and oregano. Mix well. 6. Pour in diced tomatoes with juices, kidney beans, black beans, and broth. Stir to combine. 7. Bring to a boil, then lower the heat. Let it simmer uncovered for 30-40 minutes. 8. Stir occasionally to blend flavors. Adjust salt and pepper to taste. 9. If you want more heat, add chopped jalapeños or hot sauce. 10. Remove from heat and let sit for 5 minutes before serving. - Prep Ahead: Chop the onion, garlic, and bell pepper the night before. - Use Canned Beans: Canned beans save time. Just rinse them before adding. - Cook in Batches: Make a double batch and freeze half for later. - Large pot or Dutch oven - Wooden spatula or spoon - Cutting board and knife - Measuring spoons - Can opener - Ladle for serving To boost the flavor of your chili, focus on layering spices. Start with chili powder, cumin, and smoked paprika. Add them while cooking the meat. This helps the spices bloom. You can also add a splash of vinegar or lime juice at the end. This brightens the taste. Using fresh herbs like cilantro or parsley as a garnish adds freshness. One common mistake is not browning the meat enough. This adds depth to the flavor. Another mistake is overcooking the vegetables. They should stay tender and not mushy. Avoid adding too much salt early on. Taste the chili before adjusting the seasoning. Lastly, don’t rush the simmering process. Letting it simmer for 30-40 minutes allows the flavors to meld. If you use ground beef, cook it for about 5-6 minutes. For plant-based protein, you may need a few extra minutes to ensure it's heated through. If you use chicken or turkey, simmer for about 10 minutes longer. This helps the meat absorb the chili's rich flavors. Always check the meat’s internal temperature for safety. Pro Tips Use Fresh Ingredients: Fresh vegetables and spices will enhance the flavor of your chili, making it more vibrant and delicious. Let It Simmer: The longer you let the chili simmer, the better the flavors will meld together. Aim for at least 30 minutes, but feel free to let it cook longer on low heat. Adjust the Spice Level: Customize the heat by adding fresh jalapeños, cayenne pepper, or a splash of hot sauce according to your preference. Make It Ahead: Chili tastes even better the next day! Make a big batch and refrigerate or freeze leftovers for a quick meal later. {{image_2}} You can make chili without meat. Use plant-based protein instead of ground beef. Try lentils or textured vegetable protein for great texture. Add more beans for protein and fiber. Use vegetable broth for a rich flavor. You’ll still enjoy a hearty meal without meat. Chili varies around the world. In Texas, they use only meat and spices, no beans. In Cincinnati, they serve chili over spaghetti with cheese. In Mexico, chili has beans, corn, and fresh herbs. Each style offers unique flavors and textures. Try different styles to find your favorite. Want more heat? Add jalapeños or hot sauce to your chili. Start with a small amount and taste as you go. For milder chili, skip the spicy peppers. You can also use sweet peppers for flavor without the heat. Adjust according to your taste preferences for the perfect bowl. Store leftover chili in an airtight container. Let the chili cool first. Then, place it in the fridge. It will stay fresh for about three to four days. If you want to keep it longer, consider freezing it. To freeze chili, use freezer-safe containers or bags. Divide the chili into portions. Leave some space at the top of the container for expansion. Label the bags with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. To reheat chili, use a pot on the stove or a microwave. If using the stove, heat it on medium. Stir often until it’s hot throughout. In the microwave, heat it in short bursts. Stir in between to avoid hot spots. Enjoy your delicious chili warm! To make chili spicier, you can add more heat. Try these tips: - Chop fresh jalapeños and stir them in. - Add a dash of hot sauce for an extra kick. - Use spicy chili powder instead of mild. - Mix in crushed red pepper flakes. Start with small amounts to find your perfect spice level. Remember, you can always add more, but it's hard to take spice away! Chili pairs well with many sides. Here are some great options: - Warm cornbread for a sweet contrast. - Tortilla chips for a crunchy texture. - A fresh green salad for lightness. - Rice to soak up the chili goodness. - Sour cream and shredded cheese as toppings. These sides enhance your meal and make it more filling. Yes, you can make chili in a slow cooker! Here’s how: 1. Brown the meat and onions in a pan first. 2. Add all the ingredients to the slow cooker. 3. Cook on low for 6-8 hours or high for 3-4 hours. This method lets the flavors blend well. It’s great for busy days when you want a warm meal waiting for you. Chili has roots in both Mexico and the United States. It likely began as a stew featuring peppers, meat, and beans. In Texas, chili became popular in the 1800s. It was often made by cowboys on cattle drives. Today, chili is a beloved dish with many regional styles and personal twists. We explored all you need to know about making great chili. We covered the key ingredients, cooking steps, and time-saving tips. I shared how to enhance flavor and avoid common mistakes. You can make it your own with variations and store leftovers easily. Now, you are ready to create a perfect bowl of chili. Enjoy mixing flavors and finding the style you love. Happy cooking!

Ultimate Chili

A hearty and flavorful chili recipe that can be made with ground beef or a vegetarian protein option.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 lb ground beef (or plant-based protein)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper diced (red or green)
  • 1 can (14 oz) diced tomatoes, with juices
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 cup beef or vegetable broth
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until softened.
  • Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning.
  • Add the ground beef (or plant-based protein) to the pot, breaking it apart with a spatula. Cook until browned, about 5-6 minutes.
  • Stir in the chili powder, cumin, smoked paprika, and oregano, mixing well to coat the meat and vegetables with the spices.
  • Pour in the diced tomatoes (with their juices), kidney beans, black beans, and broth. Stir everything together until well combined.
  • Bring the mixture to a boil, then reduce heat to low and let simmer uncovered for about 30-40 minutes, stirring occasionally.
  • Taste and adjust seasoning with salt and pepper as needed. If you prefer a spicier chili, feel free to add some chopped jalapeños or a dash of hot sauce.
  • Once ready, remove from heat and let it sit for about 5 minutes before serving.

Notes

Ladle the chili into bowls and top with shredded cheese, sour cream, and green onions or cilantro. Serve with cornbread or tortilla chips.
Keyword beef, chili, comfort food, spicy, vegetarian