Bowl Of Chili Recipe
Make Bowl Of Chili Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chili Base
Tomato & Liquid
Beans & Add-ins
Finishes & Garnish
Method
Chili Base
- 1
Prepare aromatics
Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add olive oil. When oil shimmers, add the chopped onion and diced green bell pepper. Sauté, stirring occasionally, until the onion is translucent and the pepper softens, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 2
Brown the meat
Increase heat to medium-high and add the ground beef (or turkey). Break up the meat with a spoon and cook until no longer pink, about 6–8 minutes. Use a spoon to scrape up any browned bits from the bottom of the pot.
- 3
Season meat
Stir in salt, black pepper, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne (if using). Cook for 1–2 minutes to toast the spices and coat the meat evenly; this step deepens the flavor.
Tomato & Liquid
- 4
Add tomato paste
Push the meat to one side and add the tomato paste to the cleared space. Cook the tomato paste 1–2 minutes, stirring, to caramelize slightly, then mix it into the meat and vegetables.
- 5
Deglaze and add tomatoes
Pour in the beer or 1/4 cup of broth to deglaze the pot, scraping any browned bits from the bottom. Add the canned diced tomatoes with their juices and the remaining broth. Stir to combine.
Beans & Simmer
- 6
Add beans and seasonings
Add the drained kidney and black beans, brown sugar, and Worcestershire sauce. Stir everything together and bring the chili to a gentle boil over medium-high heat.
- 7
Simmer
Reduce heat to low so the chili simmers gently. Cover with a lid left slightly ajar and simmer for 25–35 minutes, stirring occasionally. Taste about halfway through and adjust seasoning if needed (add more salt, chili powder, or a splash of broth if too thick).
Finishes & Garnish
- 8
Finish
Once the chili has thickened and flavors have melded, remove from heat. Stir in the lime juice and chopped cilantro. Taste and adjust final seasoning.
- 9
Serve
Ladle chili into bowls and top each serving with shredded cheddar, a dollop of sour cream, and sliced green onions. Serve with tortilla chips or cornbread on the side. Garnish with extra cilantro and a lime wedge if desired.
