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To make a great chili, you need these main ingredients: - 1 lb ground beef or plant-based meat - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (28 oz) crushed tomatoes - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 tablespoon olive oil - 1 bell pepper (any color), diced - 1 jalapeño pepper, diced (remove seeds for a milder flavor) - Salt and black pepper to taste These ingredients work together to create a rich and hearty flavor. The combination of beans adds texture and protein. The spices give it warmth and depth. For an extra touch, consider these optional toppings: - Shredded cheese - Sour cream - Fresh herbs, like cilantro or green onions These toppings can enhance the chili's flavor and presentation. They let everyone customize their bowl, making it even more fun. Enjoy experimenting with your favorite toppings! {{ingredient_image_2}} 1. Sauté onions and garlic First, grab a large pot. Heat 1 tablespoon of olive oil over medium heat. Add 1 medium onion, finely chopped, and 2 cloves of minced garlic. Sauté for about 3-4 minutes. The onion should look clear, and the garlic will smell great. 2. Cooking ground meat Next, raise the heat to medium-high. Add 1 pound of ground beef or plant-based meat. Break the meat apart with a spatula. Cook it until brown, which takes about 5-7 minutes. 1. Incorporating bell and jalapeño peppers Time to add flavor! Dice one bell pepper of any color and one jalapeño pepper (remove seeds for less heat). Stir these into the pot. Cook for another 3-4 minutes until the peppers soften. 2. Blooming spices for enhanced flavor Now, sprinkle in 2 tablespoons of chili powder, 1 tablespoon of ground cumin, and 1 teaspoon of smoked paprika. Stir well to coat everything. Cook for 1-2 minutes. This step helps the spices release their full flavor. 1. Adding tomatoes and beans Pour in 28 ounces of crushed tomatoes. Then, add 15 ounces each of drained black beans and kidney beans. Stir until everything combines well. 2. Adjusting seasoning and cooking time Season with salt and black pepper to taste. Bring the pot to a gentle simmer. Once it simmers, lower the heat, cover, and let it cook for at least 30 minutes. For richer flavor, let it simmer for up to 2 hours. Stir occasionally to keep it from sticking. Sautéing vegetables adds depth to your chili. Start with onion and garlic. Cook them until soft and fragrant. This brings out their sweet flavors. Next, add your meat. Brown it well for a rich taste. The key is to let the meat get some color. This adds a savory layer to your dish. Simmering is also important. Once you've combined all ingredients, let the chili simmer. A good simmer allows the flavors to meld. For best results, simmer for at least 30 minutes. If you can, let it cook longer. It only gets better with time. You can easily adjust the spice levels. For milder chili, remove the seeds from the jalapeño. You can also skip the jalapeño altogether. If you like heat, add more chili powder. Taste as you go to find your perfect balance. For a vegetarian option, swap ground beef for plant-based meat. Keep all the other ingredients the same. This way, you still get all the great flavors without meat. Serving chili can be fun and creative. Ladle it into nice bowls. Offer a variety of toppings on the side. This could include cheese, sour cream, or fresh herbs. Let guests customize their chili to their liking. For containers, use deep bowls or rustic mugs. They add charm to your meal. Make sure to have a big spoon for serving. This makes it easy for everyone to dig in! Pro Tips Enhance Flavor: For a deeper flavor, consider adding a splash of beer or a tablespoon of cocoa powder to the chili while it simmers. Make It Ahead: This chili tastes even better the next day! Make it ahead of time and let the flavors meld in the refrigerator overnight. Adjust Spice Level: If you prefer a spicier chili, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the mix. Freezing Tips: This chili freezes well! Portion it into airtight containers and freeze for up to 3 months for a quick meal later. {{image_4}} Chili varies by region. Texas-style chili is thick and meaty. It usually skips beans. On the other hand, Cincinnati chili is sweet and served over spaghetti. It often includes spices like cinnamon and chocolate. If you're looking for a meat-free option, try vegetarian chili. Use plant-based meat or extra beans for texture. Vegan chili can skip dairy too, focusing on veggies and spices. Want to make your chili unique? Add dark chocolate for richness. Just a small amount enhances the flavors. Beer is another great addition. It adds depth and a slight bitterness. Different beans can also change the taste. Try using pinto beans or chickpeas alongside black and kidney beans. Each bean has its own flavor and texture. Chili is fun to serve in many ways. You can make nachos with chili on top! Just layer chips with cheese, then add hot chili. Bake it until the cheese melts. Another tasty idea is chili-stuffed baked potatoes. Scoop out some potato and fill it with chili. Top with cheese, sour cream, or green onions for extra flavor. These options make your meal fun and interactive! To keep your chili fresh, follow these simple steps: - Allow the chili to cool to room temperature. - Transfer the chili to airtight containers. Glass or plastic containers work well. - Store the chili in the fridge for up to four days. - Label the container with the date to track freshness. Using airtight containers helps keep the flavors intact. If you have more chili than you can eat, freezing is a great option. Here’s how to do it: - Portion the chili into freezer-safe bags or containers. - Remove as much air as possible to avoid freezer burn. - Label the bags or containers with the date and contents. Chili can last in the freezer for about three months. When you're ready to enjoy it again, thaw it in the fridge overnight. Reheat it on the stove or in the microwave before serving. Enjoy your flavorful chili any time! Award-winning chili stands out due to its rich flavors and perfect balance. Here are key factors: - Quality Ingredients: Use fresh vegetables and good meat or beans. They add depth. - Spices: A mix of chili powder, cumin, and smoked paprika creates a warm, bold taste. - Cooking Technique: Sautéing onions and garlic first builds a strong flavor base. - Simmer Time: Longer cooking times let flavors meld and deepen. Aim for at least 30 minutes. By focusing on these areas, your chili can impress judges and friends alike. Yes! You can make this chili in a slow cooker. Here’s how to adjust: - Sauté First: Cook onions and garlic in a skillet before adding. This boosts flavor. - Layer Ingredients: Put meat, beans, tomatoes, and spices in the slow cooker. - Cook Time: Set it on low for 6-8 hours or high for 3-4 hours. This method makes it easy and allows flavors to develop slowly. Serving chili at a party is fun and easy. Here are some ideas: - Chili Bar: Set up a chili bar with bowls of toppings. Include shredded cheese, sour cream, and fresh herbs. - Bowls and Spoons: Use individual bowls for a neat serving. Provide spoons for guests. - Pairings: Offer cornbread or tortilla chips as tasty sides. With these tips, your chili will be a hit at any gathering! You learned how to make chili from scratch with key ingredients and simple steps. I shared tips to enhance flavor and customize your dish. Remember, the best chili suits your taste. Feel free to experiment with toppings and spices. You can even adapt recipes based on your dietary needs. Whether shared at a party or enjoyed solo, chili warms the heart. Don’t forget to store leftovers wisely for later. Enjoy your delicious, homemade chili!

Chili Fiesta Delight

A hearty and flavorful chili recipe that can be made with ground beef or plant-based meat, perfect for any gathering.
Print Recipe Pin Recipe
Course Main Course
Cuisine Tex-Mex
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb ground beef (or plant-based meat for a vegetarian option)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 bell pepper (any color) diced
  • 1 jalapeño pepper diced (remove seeds for a milder flavor)
  • to taste salt and black pepper
  • to taste optional toppings: shredded cheese, sour cream, sliced green onions, fresh cilantro

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and the garlic is fragrant.
  • Raise the heat to medium-high and add the ground beef or plant-based meat. Cook, breaking it apart with a spatula, until well browned, approximately 5-7 minutes.
  • Add the diced bell pepper and jalapeño to the pot. Cook for another 3-4 minutes, stirring occasionally, until the peppers have softened.
  • Sprinkle in the chili powder, ground cumin, and smoked paprika. Stir thoroughly to evenly coat the meat and vegetables. Cook for an additional 1-2 minutes to allow the spices to bloom and intensify in flavor.
  • Pour in the crushed tomatoes and add the drained black and kidney beans. Stir until all ingredients are well combined.
  • Season the chili with salt and black pepper to taste. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 30 minutes. Stir occasionally; for the best flavor, let it simmer for up to 2 hours if time permits!
  • Taste the chili once more and adjust the seasoning as needed before serving.

Notes

For the best flavor, let it simmer for up to 2 hours if time permits. Offer a variety of toppings on the side.
Keyword beans, beef, chili, spicy, vegetarian