Craving a hearty, flavorful meal that’s both satisfying and surprisingly simple to make? Look no further than this darn good chili recipe! Perfect for a chilly evening or a casual get-together, this recipe delivers big on taste without sacrificing ease. It’s a fantastic addition to your repertoire of healthy meals and quick dinner ideas, proving that homemade cooking can be both delicious and achievable.
Ingredients:
This recipe makes about 6 servings.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 pound ground beef (or turkey for a leaner option)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Toppings: shredded cheddar cheese, sour cream, chopped cilantro, avocado
Instructions:
This easy recipe comes together in under an hour.
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Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and bell peppers and cook for another 3-5 minutes, until slightly tender.
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Brown the Meat: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
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Simmer the Chili: Stir in the crushed tomatoes, kidney beans, pinto beans, black beans, diced tomatoes and green chilies, beef broth, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Season with salt and pepper to taste.
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Cook to Perfection: Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the richer the flavor will become. This is a great recipe to make ahead of time – the flavors deepen overnight!
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Serve and Enjoy: Ladle the chili into bowls and top with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped cilantro, and avocado.
Cooking Tips for the Best Chili:
- Don't rush the simmering process. Low and slow is key to developing deep, complex flavors in your chili.
- Adjust the spice level to your liking. Start with less cayenne pepper and add more if you prefer a spicier chili.
- Feel free to add other vegetables. Corn, carrots, or zucchini would be delicious additions.
- For a thicker chili, mash some of the beans against the side of the pot before simmering.
- Make it vegetarian! Substitute the ground beef with 1 cup of lentils or 1 (15-ounce) can of vegetarian chili beans.
Variations:
- White Chicken Chili: Replace the ground beef with cooked chicken and use white beans instead of kidney, pinto, and black beans. Add some diced green chilies for extra flavor.
- Beef and Bean Chili: Omit the bell peppers and add 1 cup of chopped cooked beef along with your beans.
- Spicy Chili: Increase the cayenne pepper or add a few dashes of your favorite hot sauce.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 30-40g
This darn good chili recipe is a fantastic example of delicious and easy food recipes. It's perfect for busy weeknights and adaptable to your preferences. Enjoy!