Classic Homemade Chili

Recipe Details

• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hr
• Servings: 6
• Yield: About 6 cups

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (or ground turkey)
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (adjust for spice preference)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup water or beef broth (as needed for desired thickness)

Optional Toppings:

• Shredded cheddar cheese
• Sour cream
• Chopped green onions
• Fresh cilantro

Directions

1. Cook the Meat:
   Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain excess grease if necessary.
2. Add Vegetables:
   Stir in chopped onion, bell pepper, and minced garlic. Cook for 3–4 minutes, until softened and fragrant.
3. Add Tomatoes and Beans:
   Pour in diced tomatoes (with juice), tomato sauce, kidney beans, and pinto beans. Stir to combine.
4. Season the Chili:
   Add chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Mix well.
5. Simmer:
   Pour in about ½ cup of water or broth to loosen the mixture. Bring to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, stirring occasionally, until thick and flavorful.
6. Adjust and Serve:
   Taste and adjust seasonings if needed. Serve hot with shredded cheese, sour cream, and fresh herbs.

Tips

• Add a touch of brown sugar or cocoa powder for deeper flavor.
• Want it thicker? Simmer uncovered for the last 10 minutes.
• For extra heat, add jalapeños or hot sauce.
• This chili freezes beautifully — store leftovers in freezer-safe containers for up to 3 months.