Welcome to a comforting bowl of Hearty Classic Chili! This recipe is a crowd-pleaser, perfect for those chilly nights when you need something warm and satisfying. With a rich blend of spices and a hearty mix of beef and beans, this chili will quickly become a family favorite.
Ground beef is the heart of the chili, providing a rich, savory base. Using 80/20 beef gives a good balance of flavor and texture. Onion and garlic bring aromatic depth, while green and red bell peppers add a hint of sweetness and color. Diced tomatoes and tomato paste create a robust, tangy base, while beef broth adds richness and helps meld flavors together. The combination of kidney beans and black beans ensures a hearty texture, while chili powder, cumin, paprika, and cayenne pepper provide warmth and a touch of heat. Finally, a splash of olive oil helps bring everything together smoothly.
This chili pairs wonderfully with a side of cornbread or over a bed of rice for a filling meal. Top with shredded cheese, sour cream, or sliced green onions to elevate each bowl. A simple side salad can also add a refreshing contrast to the hearty chili.
Start by heating a tablespoon of olive oil in a large pot over medium-high heat. Toss in your chopped onion and minced garlic. Stir them around until the onions turn translucent and your kitchen smells divine.
Next, it's time for the ground beef. Add it to the pot and break it apart with a wooden spoon as it browns. You want it crumbly and cooked through, with no pink remaining.
Once your beef is browned, stir in the chopped green and red bell peppers. Cook them for a few minutes until they begin to soften, adding a fresh burst of color and flavor to your pot.
Now comes the fun part: seasoning. Sprinkle in chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Stir well to ensure the meat and veggies are evenly coated with the spices, which will give your chili its signature taste.
Pour in the diced tomatoes, tomato paste, and beef broth. Mix everything together, ensuring the tomato paste is fully incorporated. Lower the heat to a gentle simmer, cover your pot, and let the chili cook for about 30 minutes. Give it a stir now and then to keep everything well-mingled and prevent sticking.
After 30 minutes, add the kidney beans and black beans. Stir them in and let the chili simmer for another 15 minutes. This final simmer allows all the flavors to marry beautifully.
Before serving, taste your chili and adjust the seasoning if necessary. Maybe a pinch more salt or a dash of cayenne, depending on your heat preference. And there you have it—your hearty classic chili is ready to enjoy!
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