Step-by-Step Instructions:
1. Cook the Meat:
- In a large Dutch oven or saucepan, heat 2 tablespoons of olive oil over medium-high heat.
- Add 1 pound of ground beef (or turkey/chicken) and cook until it’s browned and no longer pink.
- Be sure to drain any excess grease from the pot to avoid a greasy chili.
2. Add the Vegetables:
- Stir in the 1 cup of chopped bell peppers, 1/2 cup of chopped onions, and 2 finely chopped jalapeño peppers.
- Cook the vegetables on low heat for about 5 minutes, or until they soften and become tender, releasing their delicious aromas.
3. Mix in the Core Ingredients:
- Now, it’s time to build the flavor base.
- Add the 2 cans of beans (drained and rinsed), 2 cans of crushed tomatoes, 2 tablespoons of chili powder, 1 tablespoon of cumin powder, and 1 tablespoon of chopped fresh cilantro into the pot.
- Stir well to ensure everything is evenly combined.
4. Simmer and Develop the Flavors:
- Allow the chili to simmer on low heat for at least 30 minutes, stirring occasionally.
- Simmering helps the flavors meld together beautifully, resulting in a thick, rich chili.
- If the chili becomes too thick, add a little water or beef broth until you reach your desired consistency.
5. Season to Taste:
- Season the chili with salt and pepper to taste.
- For an extra kick, offer hot sauce on the side so guests can adjust the heat level to their liking.
Tips for the Best Chili:
- Make it Ahead: Chili always tastes better the next day, as the flavors have even more time to develop. Make it a day ahead for maximum flavor!
- Toppings Galore: Customize your chili with toppings like shredded cheese, sour cream, chopped green onions, or tortilla chips for added texture and flavor.
- Balance the Heat: If your chili turns out too spicy, stir in a tablespoon of honey or brown sugar to mellow out the heat.
- Bulk it Up: Add diced sweet potatoes, corn, or extra beans for more texture and heartiness.
Frequently Asked Questions (FAQs):
1. Can I use other types of meat for this chili?
Yes! You can use ground turkey or chicken for a leaner option, or even mix in ground sausage for extra flavor. You can also make a vegetarian version by skipping the meat and adding more beans or vegetables.
2. What are the best beans to use in chili?
A variety of beans works well in chili. Common choices are kidney beans, black beans, pinto beans, and white beans. Feel free to mix and match according to your preference!
3. Can I make this chili in a slow cooker?
Absolutely! Simply brown the meat and sauté the vegetables as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
4. How spicy is this chili?
This recipe has a medium level of spice due to the jalapeños. You can adjust the spiciness by adding more or fewer jalapeños, or by adding hot sauce.
5. How do I store leftovers?
Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes well—store in freezer-safe containers for up to 3 months. Reheat on the stovetop or microwave when ready to enjoy again!
Conclusion:
This HUGE pot of chili is a comforting and hearty meal that’s easy to make and full of bold flavors. Whether you’re feeding a crowd or preparing for the week ahead, this chili recipe will deliver delicious results every time. Serve it with your favorite toppings, and enjoy the ultimate cozy meal that’s sure to impress!
