Chili Recipe

What You’ll Love About This Recipe

This chili recipe is packed with flavor and easy to make, perfect for cozy nights or feeding a crowd. You’ll love how simple it’s to customize, whether you like it spicy, mild, or loaded with toppings.

• Hearty and filling: Loaded with beans, meat, and veggies, it’s a meal that keeps you satisfied.
• Easy to tweak: Swap ingredients to match your taste or what’s in your pantry.
• Great for leftovers: Tastes even better the next day, making meal prep a breeze.

Recipe

Chili is a hearty, flavorful dish that’s perfect for any occasion. This recipe combines ground beef, beans, and a blend of spices for a comforting and satisfying meal.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1 cup beef broth

Instructions:

1. In a large pot, brown the ground beef over medium heat, breaking it into small pieces. Drain excess fat.
2. Add the diced onion and garlic, cooking until softened.
3. Stir in the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, cayenne pepper, salt, and pepper.
4. Pour in the beef broth and mix well.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
6. Taste and adjust seasoning if needed. Serve hot with toppings like shredded cheese, sour cream, or chopped green onions.

Notes:

• For a spicier chili, increase the cayenne pepper or add a diced jalapeño.
• Substitute ground turkey or a plant-based meat alternative for a lighter version.

Time:

Prep Time: 10 minutes

Cooking Time: 40 minutes

Serving: 4-6

Nutrition

This chili recipe is packed with nutrients, making it a healthy and delicious meal option. Below is the nutritional information per serving.

What To Serve With It

When I’m serving up a hearty bowl of chili, I love to pair it with sides that balance the flavors and add a bit of variety to the meal.

Cornbread’s sweetness cuts through the spice, while a crisp green salad lightens things up. I’ll sometimes go for tortilla chips or saltines for crunch, or even baked potatoes to make it extra filling.

A dollop of sour cream or shredded cheese on top never hurts, either. And if I’m feeling fancy, I’ll add avocado slices or pickled jalapeños for a fresh kick.

The right sides turn chili into a full, satisfying feast.