As the cold weather settles in, there’s nothing quite as comforting and warming as a hearty bowl of homemade chili. Packed with a medley of beans, ground beef, and spices, this chili is the perfect remedy for chilly days. So, gather around, and let’s embark on a culinary journey to create a steaming pot of goodness that’ll keep you cozy throughout the winter.
homemade chili
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Ingredients
- 1 pound ground beef
- 1 large onion diced
- 3 cloves garlic minced
- 1 bell pepper diced (any color)
- 2 cans 15 oz each kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz pinto beans, drained and rinsed
- 1 can 28 oz crushed tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
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Brown the Ground Beef: In a large pot over medium heat, brown the ground beef, breaking it apart with a spoon as it cooks. Drain excess fat.
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Saute Aromatics: Add diced onion and minced garlic to the pot with the ground beef. Cook until the onion is translucent and fragrant.
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Spice it Up: Stir in the chili powder, cumin, smoked paprika, and oregano. Allow the spices to toast for a minute, enhancing their flavors.
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Add Vegetables: Incorporate diced bell pepper, stirring until slightly softened.
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Build the Base: Pour in crushed tomatoes, beef broth, and tomato paste. Stir well to combine.
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Bean Medley: Add kidney beans, black beans, and pinto beans. Stir gently to incorporate.
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Simmer to Perfection: Bring the chili to a simmer, then reduce heat to low. Cover and let it simmer for at least 30 minutes, allowing the flavors to meld. For a richer taste, let it simmer longer.
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Season to Taste: Season with salt and pepper as needed.
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Serve and Enjoy: Ladle the hot chili into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, or chopped green onions. Pair it with crusty bread or cornbread for the perfect winter feast.
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Store or Share: Refrigerate any leftovers for the next day, as chili often tastes even better after a day or two. Share with family and friends, spreading the warmth and joy of a homemade chili meal.
