How was your weekend? Here in Atlanta, we got a little surprise snowfall, and of course, the internet went wild! From makeshift snowmen to people skiing down Peachtree, it was too funny not to watch. 😂 It’s been pretty chilly around here lately, so when the cold hits, I love to whip up some cozy comfort food. Chili is always my go-to, and I can’t resist adding either cornbread or a handful of crispy tortilla chips on the side. It’s the kind of meal that just warms your soul during those cold winter days! Here’s a delicious and hearty chili recipe that’s perfect for any occasion! It’s a balanced mix of rich beef, savory beans, and zesty spices.
Ingredients:
For the chili:
- 1 lb ground beef or turkey (or a mix of beef and pork for added flavor)
- 1 medium onion, finely chopped
- 1 bell pepper (red or green), diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (6 oz) tomato paste
- 1 can (15 oz) kidney beans, drained and rinsed (or pinto beans, black beans, or your favorite beans)
- 1 can (15 oz) chili beans (optional, for extra flavor and texture)
- 1 cup beef broth (or chicken broth for a lighter version)
- 1 tbsp olive oil (for sautéing)
- 1 tbsp brown sugar (optional, to balance acidity)
- 1 tbsp Worcestershire sauce
- 1-2 tbsp hot sauce (optional, depending on spice level)
- Salt and pepper, to taste
Spices:
- 1 tbsp chili powder (adjust based on spice preference)
- 1 tsp ground cumin
- 1 tsp smoked paprika (or regular paprika)
- 1/2 tsp ground oregano
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1/2 tsp ground cinnamon (optional, adds depth)
Toppings (optional):
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Sliced green onions
- Chopped fresh cilantro
- Jalapeño slices
- Corn chips or tortilla strips
Instructions:
- Cook the meat and veggies:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef, breaking it up with a wooden spoon as it cooks. Once browned (about 5–7 minutes), remove any excess fat. Add the chopped onion, bell pepper, and garlic. Cook for another 4–5 minutes, until softened. - Add the tomatoes and beans:
Stir in the diced tomatoes (with juice), tomato paste, and beef broth. Bring to a simmer. Add the kidney beans (and chili beans if using). Stir well. - Season the chili:
Add the chili powder, cumin, paprika, oregano, cayenne (if using), cinnamon (optional), brown sugar (if using), Worcestershire sauce, and hot sauce (if using). Stir until everything is well combined. - Simmer:
Reduce the heat to low and let the chili simmer, uncovered, for at least 30 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld. If it gets too thick, add a little more broth or water to reach your desired consistency. - Taste and adjust:
Taste the chili and adjust the seasoning if necessary—more chili powder, salt, pepper, or hot sauce can be added based on your preferences. - Serve:
Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, sour cream, green onions, cilantro, or a few crunchy tortilla chips.
Tips for the Best Chili:
- For extra richness, add a bit of dark chocolate (about 1–2 oz) or a splash of coffee while simmering.
- Adjust the spice level by adding more or less cayenne pepper, hot sauce, or even fresh jalapeños.
- Make it ahead: Chili often tastes even better the next day once the flavors have had time to develop.
- For a thicker chili, you can mash some of the beans with a fork or blend a portion of the chili.
Enjoy your hearty, flavorful chili!
