One of our favorite parts of fall is finally having an excuse to make our favorite soups and stews. It’s the perfect time to try out new recipes and perfect the ones we’ve been making for years—like this chili.
All you have to do is dice an onion and throw in the rest of the ingredients and in forty minutes, you’ll have a bowl of hearty, delicious chili that will transport you right back to the comfort of your childhood home, warming your belly and your heart.
- 1 tablespoon olive oil
- 1 red bell pepper
- 1 diced yellow onion
- 1 pound of ground beef
- 1 ½ cups of beef broth (can be substituted for 1 ½ cups of vegetable broth)
- 2 tablespoons tomato paste
- 2 cans of diced tomatoes (15 oz.)
- 1 can kidney beans (16 oz.) (drain and rinse)
- 1 can pinto beans (16 oz.) (drain and rinse)
- 1 spicy pepper (optional—we like jalapenos)
- 2 tablespoons chili powder (or hot paprika)
- 2 tablespoons ground cumin
- 1 ½ tablespoon garlic powder
- 2 teaspoons salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- Chop up your onion, bell pepper, and hot pepper. Heat olive oil in a large pot and throw the diced veggies into the oil to cook for about five minutes.
- Add ground beef to the pot and cook for about six minutes, until browned. Add the spices and tomato paste and mix until combined.
- Pour in the rest of the ingredients—the broth, diced tomatoes, and beans. Mix well.
- Bring the chili to a boil, and then simmer for 20-25 minutes, uncovered. Stir every so often.
- Remove it from the heat and let stand for about 10 minutes. Serve in bowls with cheddar cheese and sour cream and enjoy!