Chili with Meat
A heartwarming chili with meat that combines tender beef, vibrant beans, and rich spices for a comforting meal perfect for any occasion.
Ingredients
Main Ingredients
- 1 lb Ground Beef Lean ground beef provides a rich, savory flavor. For a lighter option, try ground turkey or chicken.
- 1 can Kidney Beans Add protein and a lovely texture. Black beans or pinto beans work great too.
- 1 can Diced Tomatoes Fire-roasted varieties add a smoky depth.
- 1 medium Onion Diced finely to infuse the dish with sweetness. Use shallots for a fancier option.
- 1-2 pieces Bell Peppers Adds crunch and color. Jalapeños can add heat.
- 3 cloves Garlic Minced for flavor enhancement.
- 2 tbsp Chili Powder Adjust based on desired spiciness.
- 1 tsp Cumin For earthy flavor.
- to taste Salt & Pepper For seasoning.
- 1 tbsp Olive Oil For sautéing vegetables.
Optional Toppings
- Sour cream For added richness.
- Shredded cheese For garnish.
- Cilantro Adds freshness.
- Avocado For creaminess.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the onion and bell peppers, and sauté until they soften, about 5 minutes.
- Stir in the minced garlic and let it cook for an additional minute.
- Push the veggies to the side of the pot and add the ground beef. Cook, breaking it apart, until browned, about 5-7 minutes. Season with salt and pepper.
- Add the chili powder and cumin to the beef, mixing everything until it’s well combined.
- Add the drained beans and diced tomatoes (with their juices). Stir well to combine.
Cooking
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 20 minutes, stirring occasionally.
- After simmering, taste and adjust seasoning with additional chili powder or salt if needed.
- Ladle the chili into bowls and add optional toppings as desired.
Notes
For a vegetarian chili, swap the meat for lentils or additional beans. Chili can taste better the next day as flavors meld. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.