Let's be honest, chili is the ultimate comfort food. It's hearty, flavorful, and perfect for those chilly evenings when you just want something deeply satisfying. But forget watery, bland chili. This recipe, inspired by the legendary Matty Matheson, is a flavor bomb that will leave you wanting more. Get ready for a chili experience that's rich, complex, and utterly delicious – the kind of homemade cooking that will become a family favorite. It's surprisingly easy to make, making it a fantastic option for busy weeknights. This recipe is perfect for those searching for easy recipes, healthy meals, or quick dinner ideas. Consider this your go-to recipe for delicious dishes!
Ingredients:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 red bell peppers, chopped
- 2 cloves garlic, minced
- 1 lb ground beef (or a mix of beef and chorizo for extra kick!)
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- ½ tsp cayenne pepper (or more, if you like it spicy!)
- 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 cup beef broth
- 1 tbsp brown sugar
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (optional, for garnish)
Instructions:
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Sauté the Veggies: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell peppers and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
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Brown the Beef: 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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Bloom the Spices: Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices and release their aromas. This step is crucial for developing a deep and complex flavor.
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Simmer the Chili: Add the crushed tomatoes, kidney beans, pinto beans, beef broth, and brown sugar to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or longer for a richer flavor. The longer it simmers, the better it tastes!
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Season and Serve: Season the chili with salt and pepper to taste. Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt, if desired. Serve hot with your favorite sides – cornbread is always a winner!
Tips and Variations:
- Spice it up: Add more cayenne pepper, or a pinch of chipotle powder, for extra heat.
- Make it vegetarian: Substitute the ground beef with 1 cup of crumbled vegetarian crumbles or lentils for a hearty vegetarian chili.
- Add some depth: A tablespoon of dark chocolate or cocoa powder adds a surprising depth of flavor.
- Slow Cooker Magic: This recipe works perfectly in a slow cooker! Follow steps 1-3, then transfer everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 30-35g
This recipe delivers a satisfying and delicious meal, perfect for those seeking healthy meals and quick dinner ideas. It's a testament to the magic of simple ingredients combined with thoughtful cooking techniques. Enjoy this incredible chili, and remember, cooking should always be fun!