Big Pot of Chili
Ingredients
2 lbs (900 g) ground beef
1 large onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 cans (14.5 oz each) diced tomatoes
1 can (15 oz) tomato sauce
1 can (15 oz) kidney beans, drained and rinsed (optional — some chili styles skip beans)
1 can (15 oz) pinto beans, drained and rinsed (optional)
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon black pepper
1 teaspoon salt (adjust to taste)
1–2 cups beef broth or water (to adjust thickness)
Optional add-ins: chopped jalapeños, hot sauce, cayenne pepper, or a pinch of sugar to balance acidity
Instructions
1. Brown the Beef
In a large pot, cook the ground beef over medium heat until fully browned. Drain excess fat if necessary.
2. Add Vegetables
Stir in the diced onion, bell pepper, and garlic. Cook for 3–4 minutes until softened.
3. Season the Chili
Add chili powder, cumin, paprika, oregano, salt, and black pepper. Mix well to coat the meat and vegetables.
4. Add Tomatoes and Beans
Pour in the diced tomatoes, tomato sauce, and beans (if using). Stir to combine.
5. Adjust Consistency
Add 1–2 cups of beef broth or water depending on how thick you want your chili.
6. Simmer
Bring the pot to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, stirring occasionally.
The longer it simmers, the richer the flavor becomes.
7. Taste and Adjust
Add more salt, spices, or heat depending on your preference.
