Description
Make simple chili with bell peppers and onions. This recipe helps beginner cooks build basic knife skills while preparing a hearty, flavorful chili.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 1 green bell pepper
- 1 red bell pepper
- 4 cloves garlic
- 1½ pounds ground beef
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 can (28 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 2 cups beef broth
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- Shredded cheddar cheese (for serving)
- Sour cream (for serving)
- Sliced green onions (for serving)
- Tortilla chips (for serving)
Instructions
- Peel the onion, cut it in half top to bottom, place cut-side down, slice into strips, and then dice into small pieces.
- Cut bell peppers in half lengthwise, remove stems and seeds, slice into strips, and dice into small, even ½ inch pieces.
- Peel garlic cloves, slice thinly, then chop until finely minced.
- Heat olive oil in a large Dutch oven or pot over medium-high heat until shimmering.
- Add diced onion and bell peppers; cook for 5-6 minutes, stirring often, until vegetables soften and the onion is translucent.
- Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Add ground beef; cook for 6-8 minutes, breaking it into crumbles until completely browned; drain excess fat if necessary.
- Stir in chili powder, cumin, tomato paste, smoked paprika, salt, and black pepper; cook for 1-2 minutes until spices are fragrant and coat the meat.
- Pour in diced tomatoes, tomato sauce, and beef broth; stir well to combine and scrape browned bits from the bottom.
- Add kidney beans and black beans; stir thoroughly to distribute evenly.
- Bring the mixture to a rolling boil over high heat, then reduce heat to low, cover partially, and simmer for 45 minutes, stirring every 15 minutes.
- Check that the chili reaches 165°F internal temperature; taste and adjust seasoning, then ladle into bowls and serve with toppings.
Notes
- Keep your fingers curled under and use knuckles as a guide when chopping to protect fingertips.
- Use a sharp knife for easier, safer chopping.
- Dice all vegetables to roughly the same size for even cooking.
- Cook onions for 8 minutes initially to release natural sugars.
- Store leftovers airtight in the refrigerator for up to 5 days.
- Freeze chili after it cools completely, leaving 1 inch of headspace.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: American