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- 1 lb ground beef (or plant-based protein) - 1 medium onion, diced - 1 bell pepper, diced - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes - 1 can (15 oz) kidney beans - 1 can (15 oz) black beans The main ingredients create the base of the chili. Ground beef gives it richness. If you prefer plant-based, use lentils or tofu. Diced onion and bell pepper add sweetness and crunch. Garlic boosts flavor and aroma. Canned tomatoes provide moisture and acidity. Kidney and black beans add heartiness and protein. - 2 tablespoons chili powder - 1 tablespoon cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste Spices are key in chili. Chili powder adds warmth. Cumin gives a deep, earthy taste. Smoked paprika offers a hint of smoke, making the chili rich. Oregano adds herbal notes. Always taste and adjust salt and pepper for balance. - Shredded cheese - Sour cream - Chopped green onions - Cilantro Toppings elevate your chili. Shredded cheese melts into the hot chili, adding creaminess. Sour cream cools the heat and adds a tangy bite. Chopped green onions give a fresh crunch. Cilantro adds brightness and a pop of color. Feel free to mix and match! {{ingredient_image_2}} 1. Pour olive oil into a large pot. Warm it over medium heat. 2. Once the oil shimmers, add diced onion and bell pepper. 3. Sauté for about 5 minutes. The veggies should be tender and smell great. 4. Now, add minced garlic to the pot. Stir and cook for one more minute. 1. Add ground beef or plant-based protein to the pot. 2. Use a spatula to break it up as it cooks. 3. Brown the meat for 5-6 minutes until it is cooked through. 4. Sprinkle in chili powder, cumin, smoked paprika, and oregano. 5. Stir everything to coat the meat and veggies with spices for about a minute. 1. Pour in diced tomatoes with their juices, kidney beans, black beans, and broth. 2. Mix all the ingredients together well until combined. 3. Increase the heat and bring the mixture to a vigorous boil. 1. Once boiling, lower the heat to let it simmer. 2. Allow the chili to cook uncovered for 30-40 minutes. 3. Stir occasionally to keep it from sticking and to blend the flavors. 1. Taste the chili and add salt and pepper as needed. 2. For extra heat, add chopped jalapeños or a splash of hot sauce. For the best flavor in your chili, cook it for about 30-40 minutes. This time lets the flavors blend well. Be sure to let the chili rest for 5 minutes before serving. This helps it set up nicely. A common mistake is overcooking vegetables. This can make them mushy and dull. Another mistake is under-seasoning. Make sure to taste and add enough salt and spices for flavor. Serve your Ultimate Chili in sturdy bowls. For a fun touch, add toppings like shredded cheese, sour cream, or chopped green onions. You can also serve it with warm cornbread or crispy tortilla chips for dipping. Pro Tips Choose Your Protein: Opt for high-quality ground beef for a richer flavor, or use plant-based protein for a lighter, vegetarian alternative that still delivers on taste. Layer the Flavors: Don’t skip the step of blooming your spices; adding them after browning the meat helps release their essential oils, enhancing the overall flavor profile of your chili. Add Complexity: Consider adding a splash of beer or a hint of cocoa powder for a deeper, more complex flavor that will surprise your taste buds. Rest Before Serving: Letting your chili rest for a few minutes after cooking allows the flavors to meld together, resulting in an even tastier dish when served. {{image_4}} You can easily swap out meat for plant-based protein. Use lentils, mushrooms, or tempeh. These options add great texture and taste. You can also add more veggies, like zucchini or carrots. They boost flavor and nutrition. Want more heat? Chop up jalapeños or add hot sauce. This simple step can change the whole dish. If you prefer mild flavors, use less chili powder. You can mix in sweet spices, like smoked paprika, to enhance the taste without heat. Feel free to swap beans and veggies. Use pinto beans or chickpeas instead of kidney beans. You can also add corn for sweetness. For broth, switch between beef or vegetable options. Each choice brings a new twist to your chili. Store leftover chili in an airtight container. This keeps it fresh and tasty. Place it in the fridge within two hours of cooking. The shelf life of refrigerated chili is about 3 to 4 days. Make sure to label the container with the date. This way, you can track how long it has been stored. To freeze chili, let it cool first. Then, portion it into freezer-safe containers. I recommend using freezer bags for easy stacking. Squeeze out as much air as possible before sealing. This helps keep the chili fresh. When you want to eat it, thaw it in the fridge overnight. You can also reheat it directly from the freezer on the stove. For reheating, the best method is on the stove. Use a saucepan and heat over medium heat. Stir often to prevent sticking. You can also microwave it in a bowl, covered with a paper towel. This helps steam it and keep it moist. Taste and adjust the seasoning if needed. This way, the rich flavors stay intact, making every bite enjoyable. The Ultimate Chili takes about 55 minutes to make. This includes 15 minutes for prep and 40 minutes for cooking. First, you chop the vegetables and gather your ingredients. Then, you cook the chili on the stove, letting it simmer and blend the flavors. Yes, you can make Ultimate Chili in a slow cooker. Start by browning the meat and sautéing the onions and peppers on the stove. Then, add all the ingredients to the slow cooker. Set it on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to develop slowly, giving you a rich and tasty chili. You have many great options for sides. Here are some ideas: - Warm cornbread - Crispy tortilla chips - Rice or quinoa For drinks, you might enjoy: - A cold beer - Iced tea - A light red wine These sides and drinks will enhance your chili experience and make it even more enjoyable. To sum up, this chili recipe brings joy with its rich flavors. You start with key ingredients like ground meat or plant-based protein. Next, layer in the spices and let everything cook down properly. Don't forget to take your time, as good things come to those who wait. Feel free to customize with toppings and variations. Whether you're storing leftovers or serving fresh, this dish is a hit. Dive into chili-making and enjoy the warmth it brings to your table!

Ultimate Chili

A hearty and flavorful chili recipe that can be made with ground beef or plant-based protein, packed with beans and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 lb ground beef (or plant-based protein for a vegetarian option)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper diced (choose red for sweetness or green for a bite)
  • 1 can (14 oz) diced tomatoes, with their juices
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 cup beef or vegetable broth
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro

Instructions
 

  • In a spacious pot or Dutch oven, pour in the olive oil and warm it over medium heat. Once the oil is shimmering, add the diced onion and bell pepper. Sauté the mixture for approximately 5 minutes, or until the vegetables are tender and fragrant.
  • Incorporate the minced garlic into the pot. Stir it in and cook for an additional minute, keeping a close eye to ensure it doesn’t burn.
  • Add the ground beef (or your chosen plant-based protein) to the pot. Use a spatula to break it apart as it cooks. Brown the meat for about 5-6 minutes, until fully cooked through.
  • Sprinkle in the chili powder, cumin, smoked paprika, and oregano. Stir everything together, ensuring the meat and vegetables are evenly coated with the spices, for about a minute to bloom the flavors.
  • Pour in the diced tomatoes along with their juices, kidney beans, black beans, and broth. Carefully mix everything together until all ingredients are well combined.
  • Increase the heat and bring the chili mixture to a vigorous boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 30-40 minutes. Stir occasionally to prevent sticking and encourage the flavors to meld together wonderfully.
  • Once the chili has thickened slightly and the flavors have developed, taste and season with salt and pepper according to your preference. For a spicier kick, you can toss in some chopped jalapeños or a splash of hot sauce.
  • After the cooking time, remove the pot from the heat and let the chili rest for about 5 minutes before serving. This will allow it to set up slightly for optimal texture.

Notes

Serve with toppings like shredded cheese and sour cream for added flavor.
Keyword beef, chili, comfort food, spicy, vegetarian