Description
This simple chili recipe is a hearty, flavorful dish prepared in just 45 minutes. Ground beef, fire-roasted vegetables, kidney beans, and a blend of spices come together in a savory tomato base, simmered to perfection. Top it with sour cream, cheddar cheese, and fresh garnishes for a comforting meal suitable for game days, family dinners, or any cozy occasion.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 large onion, chopped
- 1 tablespoon garlic, smashed and minced
- 1 (12-oz) jar roasted red peppers, drained and chopped
- 1 (15-oz) can fire roasted diced tomatoes, not drained
- 2 (15-oz) cans kidney beans, drained
- 1 (7-oz) can fire roasted diced green chiles, not drained
Spices and Seasonings
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 to 1 cup brown sugar
Other Ingredients
- 2 cups beef broth
- 2 tablespoons tomato paste (optional)
Toppings and Garnishes
- Sour cream
- Shredded cheddar cheese
- Chopped green onions
- Chopped white onions
- Cilantro (optional, for Tex-Mex flavor)
- Lime wedges (optional, for Tex-Mex flavor)
- Tortilla chips (optional, for Tex-Mex flavor)
Instructions
- Brown the beef and onions: In a large soup pot, add the ground beef and chopped onion. Heat over medium-high heat for 7-10 minutes, breaking up the meat with a spoon until the beef is browned and the onion is translucent. Turn off the heat.
- Drain excess grease: Carefully tilt the pan and spoon out the grease into a foil-lined bowl. Allow grease to harden and dispose of it properly.
- Sauté garlic: Add the minced garlic to the pot and heat over medium-high for about 1 minute until fragrant, stirring frequently so it doesn’t burn.
- Add vegetables and beans: Stir in the drained and chopped roasted red peppers, fire roasted diced tomatoes with juices, drained kidney beans, and fire roasted green chiles.
- Add spices: Sprinkle in kosher salt, chili powder, cumin, garlic powder, cayenne pepper, red pepper flakes, and black pepper. Stir well to combine all the flavors evenly.
- Add brown sugar: Stir in 1/2 to 1 cup of brown sugar depending on your taste preference, balancing the chili’s acidity and spices with sweetness.
- Add broth: Pour in 2 cups of beef broth. Adjust the amount if you want a thinner or thicker chili consistency.
- Add tomato paste (optional): Mix in 2 tablespoons of tomato paste if you prefer a thicker, richer chili texture. Tomato paste from a tube helps avoid waste.
- Simmer the chili: Bring the mixture to a boil over high heat, then reduce heat to low and let it simmer gently for about 30 minutes, stirring occasionally to prevent sticking and develop flavors.
- Add sour cream and cheese (optional): Turn off the heat and stir in a large dollop of sour cream and some shredded cheddar cheese if desired. This adds creamy richness to the chili.
- Garnish and serve: Top individual servings with sour cream, shredded cheddar, chopped green onions, and chopped white onion. Serve alongside sweet cornbread for a classic combination.
- Optional Tex-Mex toppings: For a Tex-Mex twist, add cilantro, lime wedges, and crushed tortilla chips as toppings. Typically served without cornbread in this style but can be customized to your preference.
Notes
- Use fire roasted vegetables for added smoky flavor, though regular canned vegetables work fine.
- Adjust brown sugar to taste to balance chili’s spice and acidity.
- Simmering longer than 30 minutes will deepen the flavors even more.
- To make it less spicy, reduce or omit cayenne, red pepper flakes, and black pepper.
- Leftover chili tastes great the next day as flavors meld further.
- Freeze leftovers in portions for quick meals later.
- Serve with cornbread for a traditional Southern pairing or tortilla chips for a Tex-Mex vibe.
