Description
Simmering Classic Chili brings warmth to your dinner table with rich, deep flavors that comfort and satisfy. Packed with ground beef, beans, and a perfect blend of spices, this recipe delivers a delicious meal your family will crave.
Ingredients
Scale
Main Protein:
- 2 pounds ground beef
Vegetables:
- 2 small green bell peppers
- 1 small yellow onion
Tomato Base:
- 2 (15-ounce) cans diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 15 ounces water
Beans:
- 2 (15-ounce) cans kidney beans
Spices:
- 3 tablespoons chili powder
- 3 tablespoons cumin
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon paprika
- 1 teaspoon chipotle powder
- 1 teaspoon white pepper
- ½ tablespoon salt
- ½ teaspoon cayenne pepper
- ½ teaspoon baking soda
Instructions
- Heat a large pot over medium temperature, pouring 2 tablespoons olive oil to coat the bottom. Toss 2 cups diced green bell peppers and 1½ cups diced yellow onions into the hot oil.
- Sizzle your vegetables for 5 minutes, stirring occasionally until they turn translucent and develop soft golden edges.
- Sprinkle 3 tablespoons chili powder, 2 tablespoons garlic powder, 2 tablespoons onion powder, 3 tablespoons cumin, 1 tablespoon paprika, 1 teaspoon chipotle powder, ½ teaspoon cayenne pepper, ½ tablespoon salt, and 1 teaspoon white pepper directly over your sautéed vegetables.
- Stir the spices into your vegetables for 1-2 minutes, letting them bloom and release their aromatic oils without burning.
- Crumble 2 pounds ground beef into the pot, breaking the meat into small chunks as it hits the hot surface. Cook until the meat loses its raw pink color, approximately 7-8 minutes.
- Pour in 2 (15-ounce) cans diced tomatoes, 1 (15-ounce) can tomato sauce, 1 (6-ounce) can tomato paste, and 15 ounces of water. Mix thoroughly to combine all ingredients.
- Reduce heat to medium-low and simmer your chili for 15 minutes, allowing flavors to meld and deepen.
- Drain and rinse 2 (15-ounce) cans of kidney beans, then gently fold them into the simmering pot.
- Optional: Sprinkle ½ teaspoon baking soda to reduce tomato acidity. Expect some bubbling, which will subside as you stir.
- Taste and adjust seasoning with additional salt and pepper as needed. Remove from heat and serve hot.
Notes
- Meat Selection: Choose ground beef with 80/20 fat content for the best flavor and texture, as the fat helps create a rich, satisfying chili.
- Spice Customization: Adjust the heat level by increasing or decreasing cayenne pepper, keeping your personal spice tolerance in mind.
- Bean Alternatives: Swap kidney beans with black beans or pinto beans if preferred, or make the chili bean-free for a low-carb version.
- Make-Ahead Tip: This chili tastes even better the next day, so consider preparing it in advance and reheating for deeper, more developed flavors.
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 28 g
- Cholesterol: 70 mg