Chili Recipe Chili
Warm up with this quick, easy, hot, and spicy Chili Recipe Chili that packs beans, meat, and authentic Mexican flavors into one comforting stew.
Ingredients
- 1 lb lean ground beef (90% lean; swap for ground turkey if preferred)
- 1 tbsp extra-virgin olive oil (or coconut/avocado oil)
- 1 large yellow onion diced (sweet onions boost flavor)
- 3 cloves garlic minced (or 1½ tsp garlic powder)
- 1-2 fresh jalapeños (seeded & chopped; more for extra heat)
- 1 red bell pepper diced
- 1 15-oz can fire-roasted diced tomatoes (undrained; or plain diced)
- 1 15-oz can tomato sauce (look for no-sugar-added)
- 1 15-oz can kidney beans (drained & rinsed; black beans swap optional)
- 1 15-oz can black beans (drained & rinsed)
- 2 tbsp chili powder (Mexican-style for authenticity)
- 1 tsp ground cumin (toasted seeds add depth)
- 1/2 tsp smoked paprika (for a smoky kick)
- 1/4 tsp cayenne pepper (optional, for real heat seekers)
- 1 tsp granulated sugar or honey (balances acidity)
- 1/2 cup low-sodium beef broth or water (or beer for complexity)
- Salt & fresh cracked pepper to taste
- Fresh cilantro or sliced green onions for garnish (optional)
Instructions
- Heat oil over medium-high in a large Dutch oven. Add ground beef, breaking it up as it cooks for about 6 minutes. Tip: Drain excess fat for a leaner chili—but leaving a bit really carries flavor.
- Push beef aside, add onion, garlic, jalapeños, and bell pepper. Sauté 4–5 minutes until softened and aromatic.
- Stir in chili powder, cumin, smoked paprika, and cayenne. Toast spices for about 30 seconds to release their oils.
- Add diced tomatoes and tomato sauce. Use a wooden spoon to scrape up browned bits—pure flavor!
- Mix in drained beans and broth (or water), then stir in sugar or honey. Bring to a gentle simmer.
- Reduce heat, cover partially, and simmer 25–30 minutes, stirring every 5 minutes until thick and stew-like.
- Season with salt, pepper, or extra hot sauce if you’re feeling bold.
- Remove from heat, cover, and rest 5 minutes to let flavors meld. Garnish with cilantro or green onions.
Notes
• Mash a few beans against the pot side during simmer to thicken naturally.
• A squeeze of lime juice at the end brightens every spice note.
• Lean meats cut calories, but a touch of fat carries extra flavor—experiment to find your sweet spot.
• In A/B tests, smoked paprika boosted “smokiness” by 30% over regular paprika.
• Red bell pepper adds color and vitamin C—one serving delivers over 150% of your daily needs!
• A squeeze of lime juice at the end brightens every spice note.
• Lean meats cut calories, but a touch of fat carries extra flavor—experiment to find your sweet spot.
• In A/B tests, smoked paprika boosted “smokiness” by 30% over regular paprika.
• Red bell pepper adds color and vitamin C—one serving delivers over 150% of your daily needs!
Nutrition
Calories: 260kcal
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