The Chef

Restaurants

Meals

Drinks

Restaurants›Silver Spring House Restaurant›Cup Of Chili Recipe

Cup Of Chili Recipe

Name: Silver Spring House Restaurants Cup Of Chili Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cups extra-lean ground beef (or ground turkey); 0.5 cups onion, finely chopped; 0.5 cups green bell pepper, finely chopped; 2 tsp garlic, minced; 1 cups tomato sauce (8 oz can); 1 cups diced tomatoes, undrained; 1 cups kidney beans, drained and rinsed; 0.5 cups beef (or chicken) broth; 2 tbs tomato paste; 2 tbs chili powder; 1 tbs ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp brown sugar (optional, to balance acidity); 1 tsp salt; 0.5 tsp black pepper; 1 tbs vegetable oil (for sautéing); 0.5 cups shredded cheddar cheese; 0.25 cups sour cream; 2 tbs chopped green onions; 4 pieces tortilla chips or cornbread (for serving)

Inspired by Silver Spring House Restaurant

Time45m

Serves4

Make Cup Of Chili Recipe in just 45m. 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 (makes about 4 cups)

1 cups extra-lean ground beef (or ground turkey)

1/2 cups Onion, finely chopped

1/2 cups green bell pepper, finely chopped

2 tsp Garlic, minced

1 cups tomato sauce (8 oz can)

1 cups diced tomatoes, undrained

1 cups kidney beans, drained and rinsed

1/2 cups beef (or chicken) broth

2 tbs tomato paste

2 tbs Chili powder

1 tbs Ground cumin

1 tsp Smoked paprika

1 tsp Dried oregano

1 tsp brown sugar (optional, to balance acidity)

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs vegetable oil (for sautéing)

Toppings (optional, enough for 4 servings)

1/2 cups shredded cheddar cheese

1/4 cups Sour cream

2 tbs chopped green onions

4 pieces tortilla chips or cornbread (for serving)

Method

Chili (makes about 4 cups)

Prepare

Gather and measure ingredients. Drain and rinse the kidney beans. Finely chop the onion and bell pepper and mince the garlic.

Brown meat

Heat a large saucepan or medium pot over medium-high heat and add 1 tablespoon vegetable oil. Add the ground beef (or turkey) and break it up with a spoon. Cook until no longer pink, about 5–7 minutes.

Sauté aromatics

Push the meat to one side, add the chopped onion and bell pepper to the pan (if needed add a splash more oil). Sauté 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Combine tomato base

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the tomato sauce and diced tomatoes (with juices), stirring to combine.

Add beans, broth and seasonings

Add the drained kidney beans, 1/2 cup broth, chili powder, ground cumin, smoked paprika, dried oregano, brown sugar (if using), salt, and black pepper. Stir well to incorporate. Bring to a gentle simmer.

Simmer

Reduce heat to low, cover partially, and let the chili simmer gently for 20–25 minutes, stirring occasionally. If the chili becomes too thick, add up to 1/4 cup more broth or water to reach desired consistency. Taste and adjust seasoning with additional salt, chili powder, or sugar as needed.

Finish

Once flavors have melded and chili has thickened to your liking, remove from heat and let rest 5 minutes before serving. If you prefer a smoother texture, mash a few beans against the side of the pot with the back of a spoon or use an immersion blender for a few pulses.

Toppings & serving

Ladle about 1 cup (or desired amount) of chili into bowls or cups for serving.

Top each serving with shredded cheddar (about 2 tablespoons per cup), a dollop of sour cream (about 1 tablespoon), and sprinkle chopped green onions to taste.

Serve immediately with tortilla chips or a piece of cornbread on the side.