Classic Chili

$- 1 lb ground beef or your favorite plant-based alternative - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 can (14.5 oz) diced tomatoes with their juices - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (8 oz) tomato sauce These main ingredients create a solid base for your chili. Ground beef adds richness, while the beans provide fiber and protein. The diced tomatoes bring acidity and sweetness, balancing the dish. - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to your taste) - Salt and freshly cracked black pepper to taste These spices are key to chili's bold flavor. Chili powder gives warmth, while cumin adds earthiness. Smoked paprika introduces a nice smokiness, and cayenne lets you control the heat. - Fresh cilantro, chopped, for garnish - Sour cream for topping (optional) - Shredded cheese for topping (optional) Garnishes add freshness and creaminess. Cilantro brightens up the dish, while sour cream and cheese provide a rich finish. Feel free to mix and match toppings based on your preference. Start by gathering your ingredients. Chop one medium onion into small pieces. Dice one bell pepper in your favorite color. Mince two cloves of garlic. These fresh items add great taste to your chili. In a large pot, heat two tablespoons of olive oil over medium heat. Once the oil is hot, add the diced onion and bell pepper. Sauté them for about five minutes. You want the onions to turn soft and clear. Then, add the minced garlic. Cook for one more minute until it smells good. Next, add one pound of ground beef. Use a spatula to break it into small pieces. Cook this mixture for six to eight minutes. Stir it often until the meat is brown. If there is too much fat, drain it away. Now it’s time to add more ingredients. Pour in one can of diced tomatoes with their juices. Also, add one can each of kidney beans and black beans, both drained and rinsed. Then, add one can of tomato sauce. Next, sprinkle in two tablespoons of chili powder, one teaspoon of ground cumin, one teaspoon of smoked paprika, and half a teaspoon of cayenne pepper. Add salt and black pepper to taste. Mix everything well so all the flavors blend. Turn the heat up slightly to bring the chili to a gentle simmer. Then lower the heat and cover the pot. Let it simmer for at least 30 minutes. If you can, let it go for up to an hour. This helps the flavors develop even more. Stir occasionally. Before serving, taste the chili and adjust the seasoning if needed. Ladle the chili into bowls. Garnish with fresh cilantro. You can add sour cream and shredded cheese on top if you like. Enjoy your hearty meal! To make your chili just right, adjust the spice levels to fit your taste. If you love heat, add more cayenne pepper. For a milder version, cut back on the chili powder. You can also play with beans. Try using pinto beans or even lentils for a twist. Different meats can change the dish too. Ground turkey or chicken can lighten things up, while beef adds heartiness. Sautéing is key to building flavor. Start with medium heat and add olive oil. Once it shimmers, toss in onions and bell peppers. Cook until soft and fragrant. Then add garlic. It cooks fast, so watch it closely. Simmering is where the magic happens. After you mix in all the ingredients, keep the heat low. Let it bubble gently for at least 30 minutes. The longer you simmer, the deeper the flavors will be. For serving, choose rustic bowls that keep the chili warm. A sprinkle of fresh cilantro on top adds a nice touch. Pair your chili with crusty bread or corn tortillas. They soak up the sauce well. You can also serve it with rice for a hearty meal. If you want extra flavor, add toppings like sour cream or shredded cheese. These give a creamy contrast to the spice. {{image_4}} You can easily make chili meat-free. Use a plant-based alternative, like lentils or tempeh. These ingredients add protein and texture. You can also boost flavor with mushrooms or walnuts. For beans, try a mix of varieties. Black beans, pinto beans, and chickpeas work great. They add different tastes and textures. Chili changes by region. Texas chili uses only meat and no beans. It’s rich and spicy, made with beef and a blend of spices. Cincinnati chili is sweeter and served over spaghetti. It has unique spices like chocolate and cinnamon. You can also add unique ingredients for fun. Consider sweet potatoes for sweetness or corn for crunch. Short on time? Try a quick chili recipe. Use canned beans and pre-diced veggies for speed. You can whip up a tasty meal in 30 minutes. Slow cookers are great for making chili too. Prepare your ingredients the night before. In the morning, set the cooker on low. By dinner, you’ll have a warm, hearty meal waiting for you! To keep your chili fresh, let it cool first. You don’t want to put hot chili in the fridge. After it cools, transfer it to an airtight container. This keeps it safe from bad smells. Store it in the fridge for up to five days. If you want it to last longer, freezing is a great option. When it’s time to enjoy leftovers, you have a few choices. The best way is on the stove. Pour the chili into a pot and warm it over medium heat. Stir often to heat evenly. You can also use the microwave. Place the chili in a microwave-safe bowl. Heat it for one minute, then stir and heat again if needed. Always check that it’s hot all the way through. To freeze chili, let it cool completely. Use freezer-safe containers or bags. Label them with the date. Freeze for up to three months. When you want to eat it, take it out and thaw it in the fridge overnight. You can also reheat it straight from the freezer. Just add some extra time when warming it on the stove or in the microwave. To make chili spicy, add cayenne pepper. Start with a little, then taste. You can also use fresh jalapeños or serranos for extra heat. Another option is to add hot sauce. Mix it in while the chili simmers. I suggest tasting often to find the right spice level for you. Yes, you can use different beans in chili. Black beans and pinto beans work great. Chickpeas add a unique twist, too. If you want more color, try red beans or navy beans. Each bean brings its own taste and texture, so feel free to mix! Popular toppings for chili include shredded cheese and sour cream. Fresh cilantro adds a nice touch. You can also try sliced green onions or diced avocado. For a fun twist, add crushed tortilla chips or jalapeños on top. These toppings make your chili even tastier! This blog covered making chili step-by-step. You learned about key ingredients like beef, beans, and spices. I shared tips for cooking and enhancing flavor. You can try different meats or make it vegan. Storage tips ensure your chili stays fresh. Chili can be simple or special. Customize it to match your taste. Enjoy making it, serving it, and sharing it!$

Warm up your evenings with this Hearty Classic Chili recipe! Packed with flavors from ground beef (or plant-based options), kidney and black beans, and a blend of spices, this chili is the ultimate comfort food. Perfect for cozy gatherings or a weeknight meal, discover how simple ingredients can bring your dish to life. Click through to explore the full recipe and enjoy a bowl of deliciousness tonight!

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Ingredients

1 lb ground beef (or your favorite plant-based alternative)

1 medium onion, finely diced

2 cloves garlic, minced

1 bell pepper (any color of your choice), diced

1 can (14.5 oz) diced tomatoes with their juices

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (8 oz) tomato sauce

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (spice level adjusted to your preference)

Salt and freshly cracked black pepper to taste

2 tablespoons olive oil

Fresh cilantro, chopped, for garnish

Sour cream and shredded cheese for topping (optional)

Instructions

In a large, heavy-bottomed pot, heat the olive oil over medium heat until shimmering.

Add the finely diced onion and diced bell pepper to the pot. Sauté the mixture for about 5 minutes, or until the onions become translucent and soft.

Stir in the minced garlic and continue to cook for another minute, until the garlic is fragrant and golden, taking care not to burn it.

Introduce the ground beef to the pot, breaking it up with a spatula. Cook, stirring occasionally, until the beef is browned and completely cooked through, approximately 6-8 minutes. If excess fat accumulates, drain it from the pot.

Incorporate the diced tomatoes—including the juices—into the pot along with the kidney beans, black beans, and tomato sauce.

Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper, and a pinch of salt and pepper. Mix everything together well until all ingredients are fully combined.

Increase the heat slightly to bring the chili to a gentle simmer, then reduce the heat back to low. Cover the pot and let the chili simmer for a minimum of 30 minutes, stirring occasionally. For a more developed flavor, allow it to simmer for up to 1 hour.

Before serving, taste the chili and adjust the seasoning as needed to suit your palate.

Ladle the chili into bowls, garnishing each serving with a sprinkle of fresh chopped cilantro. Optionally, add a dollop of sour cream and a handful of shredded cheese on top for an extra touch of creaminess.

Prep Time: 15 minutes | Total Time: 45-60 minutes | Servings: 6

- Presentation Tips: Consider serving the chili in rustic bowls, topped with vibrant garnishes for an appealing look. Pair with crusty bread or corn tortillas for a complete meal!