Description
This beginner-friendly chili recipe makes one large batch perfect for meal prepping. Portion, freeze, and reheat individual servings all week long with minimal effort.
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef
- 1 large yellow onion, diced
- 2 bell peppers, diced
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 2 cups beef broth
- 2 tablespoons brown sugar
- For Serving: Shredded cheddar cheese, Sour cream, Sliced green onions, Cornbread or crackers
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
- Add ground beef and cook for 8 to 10 minutes, breaking it into small crumbles until completely browned; drain excess fat.
- Add diced onion, bell peppers, and garlic to the pot with the beef; cook for 5 to 6 minutes until vegetables soften.
- Stir in chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and brown sugar; cook for 1 to 2 minutes until the spices become fragrant.
- Pour in crushed tomatoes, diced tomatoes, tomato sauce, and beef broth; stir well to combine all ingredients.
- Add kidney beans and pinto beans to the pot and stir thoroughly to distribute evenly.
- Bring the mixture to a rolling boil over high heat, stirring occasionally.
- Reduce heat to low, cover the pot partially, and simmer for 45 to 60 minutes, stirring every 15 minutes to prevent sticking.
- Remove from heat and let the chili cool completely at room temperature for about 1 hour.
- Once cooled, portion the chili into individual or family-sized servings using freezer-safe containers or heavy-duty gallon-sized freezer bags, leaving ½ inch of headspace.
- Label each container or bag with the name and date; freeze flat if using bags.
- To reheat, thaw chili overnight in the refrigerator, then heat on the stovetop over medium-low heat until 165°F, or microwave individual portions for 2 to 3 minutes, stirring halfway through.
Notes
- Cool chili completely before freezing to preserve texture.
- Portion into meal-sized servings to thaw only what you need.
- Freeze bags flat and stack vertically to save space.
- Leave ½ inch of headspace in containers as chili expands when frozen.
- Chili lasts 3 to 6 months in the freezer when sealed and labeled.
- If chili is too thick after reheating, add a splash of beef broth or water.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Stovetop Cooking
- Cuisine: American