This is a classic recipe for a hearty and flavorful chili, similar to the one shown in your image, typically made with ground meat, beans, and a rich, spicy tomato base.IngredientsMeat: 1 lb (about 450g) Ground Beef (or a mix of beef and pork/sausage)Aromatics: 1 large Onion, choppedVegetables: 1 large Bell Pepper (any color), choppedBeans: 2 cans (15 oz or 425g each) Kidney Beans, drained and rinsed (or other beans like pinto or black beans)Tomatoes:1 can (15 oz or 425g) Tomato Sauce1 can (14.5 oz or 411g) Diced Tomatoes (undrained)Liquid: 1 cup Beef Broth or waterSpices & Seasoning:2-3 tbsp Chili Powder (adjust to taste)1 tbsp Cumin1 tsp Dried Oregano1/2 tsp Cayenne Pepper (optional, for extra heat)1-2 cloves Garlic, mincedSalt and Black Pepper to tasteOil: 1 tbsp Olive Oil or vegetable oilInstructionsBrown the Meat: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until thoroughly browned. Drain off any excess grease.Sauté Aromatics: Add the chopped onion and bell pepper to the pot. Cook until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.Add Seasoning: Stir in the chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, to toast the spices and enhance their flavor.Simmer: Pour in the tomato sauce, diced tomatoes (with their juice), and beef broth. Stir well to combine.Add Beans: Stir in the drained and rinsed kidney beans.Season and Cook: Bring the chili to a boil, then reduce the heat to low, cover the pot partially (leaving a small gap), and let it simmer for at least 1 hour (the longer it simmers, the better the flavors will meld, up to 3 hours).Adjust: Taste the chili and add salt and black pepper as needed. If the chili is too thick, add a little more broth or water.Serving SuggestionServe hot with toppings like shredded cheese, sour cream, green onions, or corn chips.
Chili Recipe
