As the weather starts to cool and the leaves turn, nothing beats the warmth of a hearty bowl of chili. This easy homemade chili recipe is just what you need to cozy up during the crisp fall evenings. Not only is this dish packed with flavor, but it’s also incredibly simple to whip up, making dinnertime stress-free and delicious. Whether you’re hosting a game day gathering or just looking for a comforting family meal, this recipe will be your go-to. With minimal prep and just a handful of ingredients, you’ll have a warm, satisfying dinner on the table in no time!
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Ingredients:
- 2 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 pound ground beef (or ground turkey)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablepoon smoked paprika
- 1 tablespoon oregano
- 1/2 teaspoon ground cayenne pepper (optional for extra heat)
- 2 teaspoon salt
- 2 bay leaves
- 1 teaspoon black pepper
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup beef broth (or chicken broth)
- 1 tablespoon brown sugar (optional, for added sweetness)
- Toppings: shredded cheddar cheese, sour cream, chopped green onions, tortilla chips
Instructions:
Prep the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper using a vegetable chopper cuts down on prep time and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for an additional minute.
Cook the Meat:
Push the vegetables to one side of the pot, then add the ground beef (or turkey) to the other side. Brown the meat, breaking it apart with a spoon, until no longer pink, about 7-10 minutes.
Season the Chili:
Once the meat is cooked, stir it together with the vegetables. Add chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir everything to evenly coat the meat and veggies with the spices.
Add the Beans and Tomatoes:
Pour in the drained kidney beans, black beans, diced tomatoes, tomato sauce, and beef broth. Stir to combine all the ingredients.
Simmer the Chili:
Bring the chili to a simmer add in 2 bay leaves, then reduce the heat to low. Cover the pot and let it cook for 35-45 minutes, stirring occasionally to prevent sticking. The lower and longer the simmer the better this chili will taste.
Optional Sweetness:
If you like a slightly sweeter chili, stir in 1 tablespoon of brown sugar. This will balance out the spiciness and acidity from the tomatoes.
Serve and Garnish:
Once the chili has thickened and the flavors have melded, remove it from the heat. Serve hot with your choice of toppings like shredded cheddar cheese, a dollop of sour cream, chopped green onions, and crunchy tortilla chips on the side.
Additional Info:
- Preparation Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Serving Size: Serves 6-8 people
