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This hearty chili recipe is perfect for weeknight dinners or meal prep. It’s packed with rich flavors, customizable ingredients, and easy-to-follow steps, making it a go-to dish for any occasion. Whether you’re looking for a comforting family meal or a versatile dish to freeze for later, this chili delivers bold flavors and a satisfying texture. Try pairing it with cornbread or tortilla chips and garnish with your favorite toppings for a complete, crowd-pleasing meal.

Ingredients:

Main Ingredients:

2 tablespoons olive oil
1 yellow onion, diced
2 lbs. ground beef (90% lean)
Salt and pepper, to taste
3 cloves garlic, minced
1 green bell pepper, seeded and diced
1 jalapeño pepper, seeded and diced
3 tablespoons tomato paste
1 tablespoon brown sugar (optional)
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
1 cup chicken broth (see notes)
1 cube beef bouillon or 1 teaspoon Better Than Bouillon
28 oz. crushed tomatoes
14.5 oz. diced tomatoes (undrained)
16 oz. kidney beans (drained)

Seasoning:

2 tablespoons chili powder
1 teaspoon EACH: ground cumin, dried oregano, salt, mustard powder
¼ teaspoon cayenne pepper
1 pinch red pepper flakes

Garnish Options:

Shredded cheddar cheese
Sour cream
Lime wedges
Fritos or tortilla chips

Instructions:

Sauté the Onions:
- Heat olive oil in a large pot over medium heat. Add the diced onions and cook for 8 minutes, stirring occasionally, until softened and slightly caramelized.
Cook the Beef:
- Season the ground beef with salt and pepper. Increase heat to medium-high and add the beef to the pot. Cook and crumble the meat for 5 minutes. Add the minced garlic, diced bell pepper, and jalapeño. Continue cooking for 3 more minutes.
Add Seasonings and Tomato Base:
- Drain any excess grease from the pot. Stir in the chili powder, cumin, oregano, salt, mustard powder, cayenne, and red pepper flakes. Mix well to coat the beef evenly. Add the tomato paste, brown sugar (if using), Worcestershire sauce, and hot sauce. Stir to combine.
Deglaze and Simmer:
- Pour in the chicken broth and use a silicone spatula to scrape up any browned bits from the bottom of the pot. Add the beef bouillon cube, crushed tomatoes, and diced tomatoes. Bring the mixture to a boil, then reduce the heat to a simmer.
Simmer the Chili:
- Cover the pot partially and let it simmer gently for 45 minutes, stirring occasionally to prevent sticking. Stir in the drained kidney beans and simmer for an additional 15 minutes or until the desired consistency is reached.
Rest and Serve:
- Taste the chili and adjust seasonings as needed. Let the chili rest for 5 minutes before serving. Serve warm with your favorite garnishes and a side of cornbread.

Why You’ll Love This Recipe

Hearty and Flavorful: Packed with ground beef, vegetables, and a blend of spices for a robust flavor.
Customizable: Easily adjust the heat level and ingredients to suit your preferences.
Perfect for Meal Prep: Great for leftovers and freezes well for a quick meal later.

Tips

Use Fresh Ingredients: Freshly minced garlic and diced vegetables enhance the flavor.
Deglaze Thoroughly: Scraping the bottom of the pot ensures all the flavor is incorporated.
Consistency Control: Simmer longer for a thicker chili or add more broth for a thinner consistency.

Variations and Substitutions

Vegetarian Option: Replace ground beef with plant-based meat or additional beans.
Spicy Kick: Add extra jalapeños or red pepper flakes for more heat.
Alternative Protein: Use ground turkey or chicken instead of beef.
Bean Choices: Swap kidney beans for black beans or pinto beans.

FAQs

Can I make this chili ahead of time?
Yes, chili tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 4 days.

Can I freeze chili?
Absolutely! Freeze cooled chili in airtight containers or freezer bags for up to 3 months.

What if I don’t have chicken broth?
Substitute with water and an extra bouillon cube or use vegetable broth.

How can I make it less spicy?
Reduce or omit the jalapeño, cayenne pepper, and hot sauce.

Serving

Serve chili with warm cornbread, over rice, or with a side of tortilla chips. Top with shredded cheese, a dollop of sour cream, and a squeeze of fresh lime for added zest.

Suggestions

Pairing: Pair with a crisp green salad or roasted vegetables for a balanced meal.
Topping Ideas: Add diced avocado, chopped green onions, or a drizzle of hot sauce.
Batch Cooking: Double the recipe and freeze portions for easy future meals.