Hearty Homestead Chili

🕒 Prep: 15 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 6
★★★★★
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If you're craving a warm, comforting meal that feels like a big, cozy hug, this Hearty Homestead Chili is your answer. Packed with robust flavors and just the right amount of heat, it's perfect for those chilly evenings or anytime you need a little comfort in a bowl.

Ingredients for Hearty Homestead Chili

Ground beef provides the hearty base for this chili, offering protein and richness. Onion and green bell pepper add sweetness and a touch of freshness, while garlic brings a pungent depth to the flavor. Kidney beans not only bulk up the chili but also contribute to the overall texture. Diced tomatoes and tomato paste provide acidity and a tomatoey backdrop against which the spices can truly sing. Beef broth adds an umami depth, enhancing the meaty flavors. The spice blend — including chili powder, cumin, salt, black pepper, cayenne pepper, and paprika — creates the signature chili warmth and complexity. Finally, a bay leaf adds a subtle aromatic touch, while olive oil helps to sauté the veggies to perfection.

Tips & Tricks

  • For a thicker chili, let it simmer uncovered for the last 15 minutes.
  • Try using a mix of ground beef and ground pork for extra flavor.
  • If you like it spicier, add an extra dash of cayenne or some chopped jalapeños.

Serving Suggestions

This chili is perfect with a side of warm cornbread or a bowl of fluffy rice. Top it with shredded cheese, sour cream, or sliced green onions for extra flair. A side salad can also add a refreshing contrast to the hearty flavors.

Frequently Asked Questions

Can I make this chili vegetarian?
Absolutely! Swap the ground beef for more beans or a meat substitute, and use vegetable broth instead of beef broth.
How long does it keep?
Stored in an airtight container in the fridge, this chili will keep for up to 4 days. It also freezes well for up to 3 months.

Hearty Homestead Chili Recipe Walkthrough

Start by heating up the olive oil in a large pot over medium heat. Toss in the chopped onions and green bell pepper. Cook them until they're nice and soft, which should take about five minutes. Then, add the minced garlic and let it cook for another minute, just until it's fragrant.

Next, introduce the ground beef to the pot. Break it up with a wooden spoon and cook until it's browned all over. This should take around 8 to 10 minutes. Once browned, carefully drain any excess fat from the pot. We want flavor, not grease!

Now, it's time to bring everything together. Stir in the kidney beans, diced tomatoes, tomato paste, and beef broth. Mix them well, making sure all the ingredients are combined.

Add the spices: chili powder, cumin, salt, black pepper, cayenne pepper, paprika, and toss in the bay leaf. Give it a good stir to ensure the spices are evenly distributed.

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer away for at least an hour. Stir occasionally to prevent anything from sticking to the bottom. This is where the magic happens, as the flavors meld together beautifully.

Before serving, don’t forget to fish out the bay leaf — it’s done its job! Now you’re ready to ladle up bowls of heartwarming chili goodness.

Why You'll Love This Recipe

  • Rich, deep flavors that develop perfectly over time.
  • Customizable heat levels to suit every palate.
  • Simple ingredients that come together for a satisfying meal.
  • Great for meal prep — tastes even better the next day!

Ingredients

2 lbs ground beef
1 large onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 cans (15 oz each) kidney beans, drained and rinsed
2 cans (14.5 oz each) diced tomatoes
1 can (6 oz) tomato paste
1 cup beef broth
2 tbsp chili powder
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp paprika
1 bay leaf
2 tbsp olive oil

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onions and bell peppers, cooking until softened.
2. Stir in minced garlic and cook for another minute.
3. Add ground beef to the pot and cook until browned, stirring frequently.
4. Drain excess fat from the pot.
5. Stir in the kidney beans, diced tomatoes, tomato paste, and beef broth.
6. Add chili powder, cumin, salt, black pepper, cayenne pepper, paprika, and bay leaf. Mix well.
7. Bring the mixture to a simmer, then reduce the heat to low.
8. Cover the pot and let simmer for at least one hour, stirring occasionally.
9. Remove bay leaf before serving.

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