Huge Pot of Chili
Serves: 6-8
Ingredients:
1 lb ground beef (or substitute with ground turkey or chicken)
2 cans of beans (pinto, black, kidney, or white beans—your choice!), drained and rinsed
2 tbsp olive oil
1 cup bell peppers, chopped (use a mix of red, yellow, and green for a colorful look)
1/2 cup onion, finely chopped
3-4 cloves garlic, minced
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp oregano
1/2 tsp salt (or to taste)
1/4 tsp black pepper
2 cans (14.5 oz each) diced tomatoes (fire-roasted if available for extra smoky flavor)
1 tbsp tomato paste
1 to 1.5 cups beef or vegetable broth (adjust for desired thickness)
Optional Toppings:
Shredded cheese
Sour cream or Greek yogurt
Sliced green onions
Fresh cilantro
Diced avocado
Crushed tortilla chips
Instructions:
1. Brown the Meat:
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the ground beef (or turkey/chicken) and cook until browned. Use a spatula to break up the meat as it cooks. Once browned, drain any excess fat.
2. Cook the Vegetables:
Add the chopped bell peppers, onions, and minced garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.
3. Add Spices and Tomato Paste:
Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
Add the tomato paste and cook for 1-2 minutes, letting the spices and paste deepen in flavor.
4. Add Beans, Tomatoes, and Broth:
Add the drained beans, diced tomatoes (with their juice), and broth.
Stir well to combine all ingredients.
5. Simmer:
Bring the mixture to a gentle boil, then reduce the heat to low.
Cover and simmer for at least 30-45 minutes, stirring occasionally. The longer it simmers, the richer the flavor!
6. Adjust Seasoning:
Taste and adjust seasonings as needed. Add more salt or spices if you prefer a bolder flavor.
7. Serve:
Ladle the chili into bowls and top with your favorite toppings. Enjoy it hot!
Tips:
For thicker chili, you can simmer uncovered for the last 10-15 minutes.
If you like a hint of sweetness, add a teaspoon of sugar or a splash of ba
lsamic vinegar to balance flavors.
This chili is great for leftovers and even freezes well, so you can enjoy it anytime!
