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Instructions
Step 1: Brown the Meat
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
Step 2: Sauté the Vegetables
- Add the diced onion, green bell pepper, red bell pepper, and garlic to the pot with the browned beef. Sauté for 5-7 minutes until the vegetables are softened.
Step 3: Add the Tomatoes and Spices
- Stir in the crushed tomatoes, diced tomatoes with green chilies, tomato paste, and beef broth (or beer). Then add the chili powder, cumin, smoked paprika, oregano, sugar (if using), salt, and pepper. Stir well to combine.
Step 4: Add the Beans
- Add the kidney beans and black beans to the pot and stir them into the chili mixture.
Step 5: Simmer
- Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, stirring occasionally. This slow simmering time allows the flavors to meld and deepen.
Step 6: Taste and Adjust
- After simmering, taste the chili and adjust the seasoning as needed. If you like it spicier, add a bit more chili powder or a pinch of cayenne pepper.
Step 7: Serve
- Serve your big pot of chili with your favorite toppings!
Toppings and Serving Ideas
- Classic Toppings: Shredded cheddar cheese, sour cream, diced green onions, fresh cilantro, or chopped jalapeños.
- Additional Options: Crushed tortilla chips, a squeeze of lime juice, or a dollop of guacamole.
- Serve With: Cornbread, crusty bread, rice, or even over a baked potato.
Tips for a Big Pot of Chili
- Flavor Depth: Use a mix of ground beef and pork, or add a bit of bacon for a smoky flavor.
- Spice Level: Adjust the heat by adding more chili powder or diced jalapeños.
- Beans or No Beans: If you prefer a bean-free chili, simply leave them out. Alternatively, add pinto or white beans for extra variety.
- Vegetarian Version: Swap the meat for a mix of vegetables like mushrooms and zucchini, and add extra beans for a hearty vegetarian option.
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