Chili Cup Recipe
Recipe information
Make Chili Cup in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Chili
Cup Shells & Toppings
Chili
1. Prepare aromatics
Heat a large skillet or medium saucepan over medium heat. Add olive oil. When shimmering, add diced onion and diced green bell pepper. Sauté for 4–5 minutes until softened and translucent, stirring occasionally.
2. Cook garlic
Add minced garlic to the pan and cook 30–45 seconds until fragrant, stirring so it doesn't brown.
3. Brown the meat
Raise heat to medium-high, add ground beef (or turkey) to the pan. Break it up with a spoon and cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
4. Add tomato paste & spices
Stir in the tomato paste and cook 1–2 minutes to deepen flavor. Add chili powder, ground cumin, smoked paprika, brown sugar, salt, and black pepper. Stir to coat meat and cook 1 minute.
5. Build the chili
Add canned diced tomatoes (with juices) and stock. Stir to combine, bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 15–20 minutes, stirring occasionally to thicken.
6. Finish with beans
Stir in the drained kidney beans and simmer another 5–8 minutes until heated through and the chili reaches desired thickness. Taste and adjust seasoning (salt, pepper, or chili powder) as needed. Keep warm until assembly.
Cup Shells & Assembly
7. Preheat oven and form cups
Preheat oven to 375°F (190°C). If using flour tortillas: lightly brush or spray both sides with oil, then press each tortilla into an upturned muffin tin cup to form a bowl-shaped shell. If using wonton wrappers: press wrappers into muffin tin cups. You can double up tortillas or wrappers if needed to prevent tearing.
8. Bake shells
Bake the shells for 8–12 minutes or until lightly golden and crisp around the edges. Keep an eye so they don't overbrown. Remove from oven and let cool in the pan 2 minutes, then transfer to a wire rack.
9. Fill cups
Spoon hot chili into each tortilla/wonton cup, filling about three-quarters full to leave room for toppings. Use approximately 2–3 tablespoons chili per cup depending on cup size.
10. Add cheese & broil (optional)
Sprinkle shredded cheddar cheese on top of each filled cup. If you want melted cheese, place filled cups on a baking sheet and broil on high for 1–2 minutes until cheese melts and bubbles—watch closely to prevent burning.
11. Top and serve
Garnish each Chili Cup with a dollop of sour cream, a sprinkle of sliced green onions, chopped cilantro, and pickled jalapeños if using. Serve with lime wedges on the side for squeezing over the cups.
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