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.
Ingredients
Meat: 1 lb (about 450g) Ground Beef (or a mix of beef and pork/sausage)
Aromatics: 1 large Onion, chopped
Vegetables: 1 large Bell Pepper (any color), chopped
Beans: 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 Sauce
1 can (14.5 oz or 411g) Diced Tomatoes (undrained)
Liquid: 1 cup Beef Broth or water
Spices & Seasoning:
2-3 tbsp Chili Powder (adjust to taste)
1 tbsp Cumin
1 tsp Dried Oregano
1/2 tsp Cayenne Pepper (optional, for extra heat)
1-2 cloves Garlic, minced
Salt and Black Pepper to taste
Oil: 1 tbsp Olive Oil or vegetable oil
Instructions
Brown 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 Suggestion
Serve hot with toppings like shredded cheese, sour cream, green onions, or corn chips.
