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To make this award-winning chili, you'll need a mix of hearty and flavorful items. Here’s what to gather: - 1 lb ground beef (or ground turkey for a lighter option) - 1 medium onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 2 cans (15 oz each) kidney beans, drained and rinsed - 1 can (28 oz) diced tomatoes (with juice) - 2 tablespoons tomato paste - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup beef broth (or vegetable broth for a vegetarian version) These ingredients create a rich base. The beans add texture and protein. The meats add depth and flavor. You can enhance your chili with a few optional items. Here’s what you might consider: - Fresh cilantro for garnish - Avocado for a creamy touch - Sour cream for a tangy contrast - Chopped green onions for freshness - Tortilla chips for a crunchy side These garnishes add color and flavor. They also make your bowl of chili more fun to eat. This chili serves about six people. Each serving is filling and nutritious. Here’s a quick look at the nutrition per serving: - Calories: Approximately 350 - Protein: 25g - Carbohydrates: 30g - Fiber: 10g - Fat: 15g This dish is a great source of protein and fiber. It keeps you satisfied for hours. Enjoy knowing that your meal is both comforting and healthy! {{ingredient_image_1}} Start by gathering all your ingredients. You want everything ready to go. - 1 lb ground beef (or ground turkey) - 1 medium onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 2 cans (15 oz each) kidney beans, drained and rinsed - 1 can (28 oz) diced tomatoes (with juice) - 2 tablespoons tomato paste - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup beef broth (or vegetable broth) - Fresh cilantro and avocado for garnish (optional) Dice your onion and peppers. Mince your garlic. Rinse the beans and get the tomatoes ready. Heat a tablespoon of olive oil in a large pot over medium heat. 1. Add the diced onion and cook for about 3-4 minutes. You want it soft and clear. 2. Next, add the minced garlic and cook for one more minute. The smell will be great. 3. Now, raise the heat to medium-high. Add the ground beef or turkey to the pot. Cook it for 5-7 minutes. Break it apart until it turns brown. Drain fat if needed. 4. Stir in the diced red and green bell peppers. Cook for 3-4 minutes. They should be soft but not mushy. 5. Add the kidney beans, diced tomatoes with juice, and tomato paste. Stir well to mix. 6. Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Mix everything well. 7. Pour in the beef broth and stir again. Bring it to a boil. Then, reduce the heat to low. Cover the pot and let it simmer. You can simmer for at least 30 minutes. If you want deeper flavors, let it cook for up to an hour. Stir it occasionally. After cooking, taste your chili. You may want to adjust seasonings. Add more cayenne for heat or salt for flavor. When ready to serve, ladle the chili into bowls. For a nice touch, add fresh cilantro and avocado on top. This makes it look great and taste even better. Enjoy your warming bowl of classic chili! To boost the taste of your chili, start with fresh ingredients. Chop your onions and peppers finely for even cooking. Sauté them in olive oil first. This step builds a rich base. Always brown your meat well. This adds depth and a nice texture. When you add spices, let them cook for a minute. This helps release oils and enhances their flavor. One common mistake is not draining your beans. If you skip this step, your chili can become too watery. Another mistake is overcooking the meat. Cook it just until browned, then add other ingredients. Don't forget to taste as you cook. Under-seasoned chili can be bland. Adjust salt and spices to your liking. Lastly, avoid skipping the simmering phase. Letting your chili simmer melds all the flavors together. Serve your chili hot in deep bowls. Top it with sour cream for creaminess. Fresh cilantro adds color and freshness. If you love avocados, add them on top. They provide a nice contrast to the heat. Pair your chili with tortilla chips for a crunchy side. This adds texture and makes it fun to eat. Enjoy it with friends and family, and watch them go back for seconds! Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and quality meat for the best flavor in your chili. Adjust the Spice Level: Customize the heat by adding more or less cayenne pepper according to your preference. Let it Simmer: Allow the chili to simmer longer for deeper flavors; overnight refrigeration can enhance the taste even more. Garnish for Presentation: Adding fresh cilantro and diced avocado not only enhances flavor but also adds a beautiful presentation. {{image_2}} You can easily make this chili vegetarian or vegan. Just skip the ground beef. Use one pound of your favorite plant-based meat instead. You can also use lentils for a hearty twist. They add great texture and protein. For broth, swap beef broth for vegetable broth. This keeps the flavor rich while making it meat-free. You will still need beans, tomatoes, and spices to keep that classic chili taste. If you want to try different meats, you have options. Ground turkey is a great choice if you want something lighter. It still gives you a nice texture and flavor. You can also use ground chicken or pork. Each meat adds a unique taste to the chili. Just remember to adjust the cooking time slightly based on the meat you choose. Always cook until it's browned and fully done. Adjusting the spice level is easy. If you like it hot, add more cayenne pepper. Start with a half teaspoon and taste it. You can always add more. For a milder chili, reduce the cayenne or skip it altogether. You can also add a dollop of sour cream or yogurt to cool it down. Consider using sweet bell peppers instead of spicy ones. This helps balance the heat while still keeping it delicious. After you enjoy your chili, let it cool down. Use an airtight container to store leftovers. This keeps it fresh and safe. You can keep chili in the fridge for up to four days. Always label your container with the date. This helps you know when to eat it by. If you want to save chili for later, freezing works great. Just let your chili cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as you can before sealing. Label each bag with the date. You can freeze chili for up to three months. When you're ready to eat it, you can simply thaw it in the fridge overnight. To reheat chili, you have a few options. You can use the stove or the microwave. On the stove, pour your chili into a pot. Heat it over medium heat, stirring often. This helps it warm evenly. If you use the microwave, place the chili in a microwave-safe bowl. Cover it with a microwave-safe lid or plate. Heat it in short bursts, around two minutes at a time, stirring in between. Make sure it’s hot all the way through before serving. Enjoy your warm, comforting chili! This chili stands out due to its rich flavors and perfect balance. I use fresh ingredients like diced tomatoes and bell peppers. The mix of spices, like chili powder and cumin, brings warmth and depth. Each bite is hearty and satisfying. The secret lies in letting it simmer. This deepens the flavors and makes it truly special. I also add cayenne pepper for a kick. You can adjust it to match your taste. Yes, you can easily make this chili in a slow cooker. Start by browning the meat and onions in a pan. This adds flavor. After that, transfer everything to the slow cooker. Add the beans, tomatoes, and spices. Pour in the broth and mix well. Set it on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to blend beautifully. You’ll love how easy it is! You can customize your chili in many ways. Start with the base ingredients. For a smoky flavor, add more smoked paprika. To make it sweeter, toss in some corn or a bit of brown sugar. If you like it spicier, add fresh jalapeños or more cayenne. For an earthy touch, try adding black beans or lentils. Adjust the seasonings as you cook. Taste often to find your perfect flavor! You learned about making award-winning chili, from key ingredients to cooking steps. I shared tips to enhance flavor and avoid common mistakes. You can explore variations, like vegetarian or spicy options, to fit your taste. Finally, I covered how to store and reheat your chili for later enjoyment. Chili welcomes creativity. Experiment with ingredients and methods for a unique dish. Enjoy your cooking journey!

Award Winning Classic Chili

A hearty and flavorful chili recipe perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb ground beef (or a mix of ground turkey for a lighter option)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (28 oz) diced tomatoes (with juice)
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 0.5 teaspoon cayenne pepper (adjust to taste)
  • to taste salt and pepper
  • 1 cup beef broth (or vegetable broth for a vegetarian version)
  • optional fresh cilantro and avocado for garnish

Instructions
 

  • In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
  • Add the minced garlic and sauté for another minute until fragrant.
  • Increase the heat to medium-high and add the ground beef (or turkey). Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain excess fat if necessary.
  • Stir in the diced red and green bell peppers and cook for an additional 3-4 minutes until slightly softened.
  • Add the drained kidney beans, diced tomatoes with their juice, and tomato paste to the pot. Stir well to combine.
  • Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Mix thoroughly.
  • Pour in the beef broth and stir again. Bring the mixture to a boil, then reduce the heat to low.
  • Cover the pot and let it simmer for at least 30 minutes, stirring occasionally. For deeper flavors, simmer for up to an hour.
  • Taste and adjust seasonings as desired, adding more cayenne for heat or salt for flavor.
  • Serve hot, garnished with fresh cilantro and avocado if using.

Notes

Serve with sour cream and green onions for added flavor.
Keyword beef, chili, comfort food