Bowl Of Chili Recipe

Prepare ingredients

Dice the yellow onion and green bell pepper, mince the garlic, drain and rinse the kidney beans, and measure spices and liquids so everything is ready to use.

Brown the meat

Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef (or turkey) and break it up with a spoon. Cook 5–7 minutes until browned with no pink remaining. Use a slotted spoon to transfer excess grease out if needed, leaving a thin coating in the pan for flavor.

Sauté aromatics

Reduce heat to medium. Add the diced onion and bell pepper to the pot with the browned meat. Sauté 4–5 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant.

Add tomato components and seasonings

Stir in 2 tablespoons tomato paste and cook 1 minute. Add the tomato sauce (15 oz) and diced tomatoes (14.5 oz) with their juices, then pour in 1 cup beef broth. Add chili powder (2 tbsp), ground cumin (1 tsp), smoked paprika (1 tsp), brown sugar (1 tsp), salt (1 tsp), and black pepper (1/2 tsp). Stir thoroughly to combine.

Simmer

Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally so it doesn’t stick. The chili should thicken and flavors will meld. If it becomes too thick, add up to 1/2 cup more broth or water.

Add beans and finish cooking

Stir in the drained kidney beans and simmer another 8–10 minutes until heated through and slightly thickened. Taste and adjust seasoning with additional salt, pepper, or chili powder to preference.

Portion: Ladle the chili into bowls (recipe makes about 4 generous bowls).

Top each bowl with about 1/2 cup shredded cheddar cheese and sprinkle 2 tablespoons finely diced yellow onion over each. Add a dollop of sour cream (about 2 tablespoons) and chopped cilantro if desired.

Serve hot with optional sides such as cornbread, crackers, or tortilla chips. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.