Savor a hearty bowl of chili featuring tender ground beef, kidney beans, and a vibrant medley of vegetables bursting with flavor. Rich tomato paste and an aromatic blend of spices create a comforting dish perfect for chilly evenings, while optional cayenne pepper adds a subtle kick to this crowd pleasing, heartwarming meal.

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I first came across this chili recipe when I was looking for a hearty meal that isnt too complicated. I use 1 lb ground beef along with a large chopped yellow onion and 3 minced garlic cloves to start building the base of flavor.

I then add a chopped green bell pepper for that extra crunch and a couple of cans of kidney beans for protein and fiber. I mix in a can of diced tomatoes and a can of tomato paste which mixed with 1 cup beef broth makes a thick and rich sauce.

I also use 2 tbsp chili powder, 1 tsp ground cumin, and 1 tsp dried oregano for that classic taste, with salt and pepper to balance it out. Some folks even add a touch of brown sugar or a pinch of cayenne pepper if they want a little extra kick.

This recipe is packed with nutrients, protein from beef and fiber from beans making it a satisfying meal.

Why I Like this Recipe

I love this recipe becuz it’s super easy to make and i usually have most of the ingredients already, which saves me time. I really enjoy how hearty and filling it is; it’s like a warm hug on a cold day. The flavor is awesome too, and i always get that perfect balance of spices with just a kick if i wanna add extra heat. Plus, it makes a bunch so i can enjoy leftovers the next day without much effort.

Ingredients

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Ground beef gives plenty protein and rich, meaty taste to power your chili.
Chopped yellow onion adds sweetness and fibre while also giving mild crunch.
Minced garlic infuses the dish with a zesty kick and helps boost health benefits.
Green bell peppers give a fresh, slightly bitter taste and extra vitamins.
Kidney beans are a healthy source of protein and fibre, balancing savory flavors.
Diced tomatoes add tangy brightness and a juicy burst to every bite.
Chili powder spices up the stew with heat and deep, smoky flavor.
Tomato paste thickens the chili, creating a rich consistency and tangy note.

Ingredient Quantities

1 lb ground beef

1 large yellow onion, chopped

3 garlic cloves, minced

1 green bell pepper, seeded and chopped

2 cans (15 oz each) kidney beans, drained and rinsed

1 can (14.5 oz) diced tomatoes

1 can (6 oz) tomato paste

1 cup beef broth

2 tbsp chili powder

1 tsp ground cumin

1 tsp dried oregano

Salt and pepper to taste

Optional 1/2 tsp cayenne pepper for a little extra kick

How to Make this

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1. Heat a large pot over medium heat and add the ground beef. Brown it until it’s fully cooked, then drain off any extra fat.

2. Toss in the chopped onion, minced garlic, and the chopped green bell pepper. Cook ’em for about 5 minutes until they start to soften.

3. Stir in the tomato paste so it mixes well with the meat and veggies.

4. Add the diced tomatoes, kidney beans (drained and rinsed), and beef broth into the pot.

5. Sprinkle in the chili powder, ground cumin, and dried oregano along with salt and pepper to taste. If you like a bit of heat, add the optional cayenne pepper.

6. Mix everything together really well and bring the pot to a simmer.

7. Let the chili cook on a low simmer for at least 30 minutes. Stir occasionally so nothing sticks to the bottom.

8. Taste and adjust seasonings if needed, then serve hot and enjoy your thick, hearty chili!

Equipment Needed

1. Large pot
2. Stove
3. Knife
4. Cutting board
5. Wooden spoon
6. Can opener
7. Strainer or colander
8. Measuring cups and spoons

FAQ

Can I substitute the ground beef for something else?
A: Yes, you can use ground turkey or chicken if you prefer. They work well, but you might need to adjust cooking times a bit.

Is there a way to make this chili vegetarian?
A: Sure thing! Just leave out the meat and swap in extra beans or add some textured vegetable protein instead.

What if I don't have beef broth?
A: No worries,you can use chicken broth or even water. Keep in mind that might slightly change the flavor.

How spicy is this chili?
A: It’s moderately spicy, but if you like extra heat feel free to add more cayenne pepper to taste.

Can I make this recipe ahead of time?
A: Absolutely! Chili actually tastes better after a day in the fridge since the flavors get to mingle. Just reheat on the stove when you re ready.

The Best Chili Recipe Substitutions and Variations

Ground Beef: You can use lean ground turkey or even a plant-based meat substitute if you want a different flavor.
Yellow Onion: Try replacing it with a red or white onion, they offer a slightly sweeter taste.
Garlic Cloves: If you’re out of garlic, about ½ teaspoon of garlic powder per clove works just fine.
Green Bell Pepper: Some prefer using red or yellow bell peppers since they bring a natural sweetness to the dish.
Beef Broth: You can substitute it with chicken broth or even water mixed with a bouillon cube for a quick fix.

Pro Tips

1. When browning the beef, make sure you let it get really nice and brown – don’t rush it, cause that caramelization is what gives a lot of flavor even tho its easy to skip over it sometimes.

2. Mix the tomato paste into the meat and veggies well – it kinda acts like a glue that holds everything together and makes your chili thicker so if it seems too watery, a bit more tomato paste can fix that up.

3. Always taste your chili during that simmer time – sometimes spices can lose a bit of their punch as they cook and you might need to add a little bit more salt or chili powder to bring it back to life.

4. If you have the time, let the chili simmer for longer than the 30 minutes suggested. A slow simmer really helps all the flavours meld together, makin it taste even better the next day.