The House Chili

Beef-and-bean chili with tomatoes and a warm spice blend

A straightforward, deeply flavored beef chili built on two beans, crushed tomatoes, and a bold spice blend. Better the next day and endlessly topping-friendly.

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon

The House Chili

A straightforward, deeply flavored beef chili built on two beans, crushed tomatoes, and a bold spice blend. Better the next day and endlessly topping-friendly.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 Servings

Course: Soups

Cuisine: American

Ingredients Method

Ingredients

  

Main

• 1 tablespoon olive oil
• 1 lb ground beef or ground turkey
• 1 large yellow onion diced
• 1 red bell pepper diced
• 2 cloves garlic minced
• 1 can (15 oz) kidney beans drained and rinsed
• 1 can (15 oz) black beans drained and rinsed
• 1 can (15 oz) diced tomatoes with juices
• 1 can (6 oz) tomato paste
• 1 cup beef or chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Optional Toppings

• Shredded cheese sour cream, sliced green onions, avocado, tortilla chips; optional

Method

 

1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper and saute 5 minutes until softened. Add garlic and cook 1 minute more.
2. Add ground beef or turkey and cook, breaking it apart, until browned and cooked through, about 5 to 7 minutes. Drain excess fat if needed.
3. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 1 to 2 minutes to bloom the spices.
4. Add kidney beans, black beans, diced tomatoes with juices, tomato paste, and broth. Stir to combine.
5. Bring to a gentle boil, then reduce heat to low. Cover and simmer 30 to 40 minutes, stirring occasionally, until thickened and rich.
6. Taste and adjust seasoning. Serve hot with desired toppings.

How to Know It's Done

Cook's Notes

• For a thicker chili, uncover for the last 10 minutes of simmering to reduce the liquid.
• Chili tastes significantly better the next day as the spices continue to develop overnight.