Description
This hearty and flavorful chili recipe combines ground beef, a mix of beans, fire-roasted tomatoes, and a blend of bold spices. Simmered slowly to meld all the flavors, this classic comfort food is perfect for family gatherings or cozy meals. Topped with sour cream, shredded cheese, and fresh cilantro, it’s a satisfying dish that’s easy to prepare and sure to please everyone around the table.
Ingredients
Scale
Meat and Vegetables
- 1 ½ pounds ground beef
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced (optional)
Beans
- 1 can kidney beans, drained
- 1 can pinto beans, drained
- 1 can black beans, drained
Liquids
- 2 cups beef stock
- 1 can tomatoes (15 oz, Fire Roasted with juice)
- 1 can tomato paste (6 oz)
Spices and Seasonings
- 1 tablespoon oregano (dried)
- 2 teaspoons cumin
- 1 tablespoon cocoa powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper (ground)
- 1 ½ teaspoons smoked paprika
- ½ teaspoon ground coriander
- 1 tablespoon chili powder
- 1 tablespoon garlic (minced)
Toppings
- Sour cream for topping
- Fresh cilantro for topping
- Shredded cheese for topping
Instructions
- Brown the beef: In a large pot over medium heat, add the ground beef and cook until browned thoroughly. Once cooked, drain off any excess grease to keep the chili from being greasy.
- Sauté vegetables: Add the chopped red onion and red bell pepper to the pot with the beef. Stir and sauté until the vegetables become tender and fragrant.
- Add beans and liquids: Stir in the drained kidney beans, pinto beans, black beans, the fire-roasted tomatoes with their juice, tomato paste, and beef stock. This combination builds the hearty base of the chili.
- Season the chili: Mix in the minced garlic, jalapeño (if using), oregano, cumin, cocoa powder, kosher salt, black pepper, smoked paprika, ground coriander, and chili powder. Stir well to ensure all the spices are evenly distributed.
- Simmer flavors: Reduce heat to low and let the chili simmer gently for at least 45 minutes. Stir occasionally, allowing the flavors to meld together and the chili to thicken slightly.
- Serve and garnish: Once cooked, ladle the hot chili into bowls and garnish with sour cream, shredded cheese, and fresh cilantro as desired. Serve warm for an inviting and delicious meal.
Notes
- To adjust spiciness, omit or reduce the jalapeño.
- For a thicker chili, simmer longer or add additional tomato paste.
- Ground turkey or chicken can be substituted for ground beef for a leaner option.
- Leftovers taste even better the next day and can be stored in the refrigerator for up to 4 days.
- For a vegetarian version, omit meat and increase the variety and quantity of beans and vegetables.
