Making a huge pot of chili at home is a fantastic idea for gatherings, meal prepping, or simply having leftovers for days. Here’s a basic recipe to get you started:
Ingredients:
- 3 lbs ground beef (or a mix of ground beef and ground pork)
- 2 large onions, diced
- 4 cloves garlic, minced
- 2 bell peppers (any color), diced
- 3 (15 oz) cans kidney beans, drained and rinsed
- 2 (15 oz) cans diced tomatoes
- 1 (6 oz) can tomato paste
- 4 cups beef broth or stock
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional, adjust to taste)
- Salt and black pepper to taste
- 2 tablespoons vegetable oil or olive oil
- Optional toppings: shredded cheese, sour cream, sliced green onions, chopped cilantro, sliced jalapeños, avocado slices, tortilla chips, etc.
Instructions:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the diced onions and bell peppers, and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Push the vegetables to the side of the pot and add the ground beef. Cook, breaking it apart with a spoon, until browned and cooked through.
- Drain any excess fat from the pot.
- Stir in the chili powder, cumin, smoked paprika, dried oregano, ground coriander, and cayenne pepper (if using). Cook for 1-2 minutes until the spices are fragrant.
- Add the diced tomatoes, tomato paste, kidney beans, and beef broth to the pot. Stir to combine.
- Bring the chili to a simmer, then reduce the heat to low and let it simmer, uncovered, for at least 1 hour, stirring occasionally. The longer it simmers, the better the flavors will meld together.
- Taste the chili and adjust the seasoning with salt and black pepper if needed.
- Serve the chili hot, garnished with your favorite toppings.
Enjoy your hearty and flavorful pot of chili! It’s even better the next day once the flavors have had more time to develop.