This hearty chili is more than just a weeknight dinner—it’s the perfect cozy dish for fall. As the weather cools and leaves start to change, there’s nothing better than a steaming bowl of chili simmering on the stove, filling your kitchen with warm spices and comforting aromas. Pair it with cornbread or enjoy it while watching football for the ultimate fall comfort meal.
Ingredients
- 2 lbs ground beef (or ground turkey)
- 2 cans kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 2 cans diced tomatoes (14 oz each)
- 1 can tomato sauce (15 oz)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 1 tsp oregano
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional, for heat)
- 1 cup beef broth or water
- Olive oil for sautéing
Instructions
- Heat a large pot over medium heat and add a drizzle of olive oil.
- Add the onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
- Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Stir in chili powder, paprika, cumin, oregano, salt, pepper, and cayenne. Cook for 1 minute to release flavors.
- Add beans, diced tomatoes, tomato sauce, and beef broth. Stir well.
- Bring to a simmer, then reduce heat to low. Cover and cook for 30–40 minutes, stirring occasionally.
- Taste and adjust seasoning. Serve hot with cornbread, rice, or toppings like shredded cheese, sour cream, and green onions.
Equipment
- Large pot or Dutch oven
- Wooden spoon 🥄
- Cutting board
- Chef’s knife
- Measuring spoons and cups
Nutrition (per serving, approx. 1½ cups)
- Calories: 380
- Protein: 27g
- Carbohydrates: 30g
- Fiber: 9g
- Fat: 15g
- Saturated Fat: 5g
- Sodium: 720mg
FAQs
Q: Can I make this chili in a slow cooker?
Yes. Brown the meat with onions and spices first, then add all ingredients to a slow cooker. Cook on low 6–8 hours or high 3–4 hours.
Q: Can I freeze chili?
Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months. Reheat on the stove or microwave.
Q: Can I make it vegetarian?
Yes. Swap the meat for extra beans, lentils, or a plant-based ground substitute.
Q: How can I make it spicier?
Add jalapeños, more cayenne, or a splash of hot sauce to taste.
Q: What toppings work best?
Shredded cheese, sour cream, diced onions, cilantro, jalapeños, or tortilla chips.
🌶️ Hearty Homemade Chili – Comfort in a Bowl
Equipment
- Large pot or Dutch oven
- Wooden spoon 🥄
- Cutting board
- Chef’s knife
- Measuring spoons and cups
Ingredients
- 2 lbs ground beef or ground turkey
- 2 cans kidney beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 2 cans diced tomatoes 14 oz each
- 1 can tomato sauce 15 oz
- 1 medium onion diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 1 tsp oregano
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp cayenne pepper optional, for heat
- 1 cup beef broth or water
- Olive oil for sautéing
Instructions
- Heat a large pot over medium heat and add a drizzle of olive oil.
- Add the onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
- Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Stir in chili powder, paprika, cumin, oregano, salt, pepper, and cayenne. Cook for 1 minute to release flavors.
- Add beans, diced tomatoes, tomato sauce, and beef broth. Stir well.
- Bring to a simmer, then reduce heat to low. Cover and cook for 30–40 minutes, stirring occasionally.
- Taste and adjust seasoning. Serve hot with cornbread, rice, or toppings like shredded cheese, sour cream, and green onions.