Chili is a hearty and comforting dish that combines savory meat, beans, and spices to create a flavorful stew perfect for chilly nights or gatherings. This versatile recipe can be adjusted to suit your taste, whether you prefer it spicy or mild, and it pairs wonderfully with cornbread or over rice.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or turkey, for a lighter option)
- 1 bell pepper, diced (any color)
- 2 (15-ounce) cans kidney beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1 cup beef broth (or vegetable broth) (find my broth recipes HERE and HERE)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, or cilantro
Instructions:
1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Brown the Meat: Add the ground beef to the pot, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
3. Add the Remaining Ingredients: Stir in the kidney beans, diced tomatoes (with their juices), tomato paste, beef broth, chili powder, cumin, smoked paprika, cayenne pepper, and season with salt and pepper. Bring the mixture to a simmer.
4. Simmer: Reduce the heat to low and let the chili simmer uncovered for 30-45 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken. Adjust seasoning to taste.
5. Serve: Ladle the chili into bowls and add your favorite toppings, such as shredded cheese, sour cream, chopped green onions, or cilantro.
Aprile's Kitchen 