One of our favorite home-cooked meals as kids was a big pot of steaming chili. A bowl of this hearty meal with cheddar cheese and a dollop of sour cream on top reminds us of a simpler time.
The weather continues to get colder and staying in to cozy up with loved ones seems that much more appealing. Your food should match that fall mood and we have the perfect recipe for a rich chili that goes well with fuzzy slippers and cuddling on the couch. And it can easily be made into a vegan meal by taking out the ground beef and beef broth!
- 1 tablespoon olive oil
- 1 red bell pepper
- 1 diced yellow onion
- 1 pound of ground beef
- 1 ½ cups of beef broth (can be substituted for 1 ½ cups of vegetable broth)
- 2 tablespoons tomato paste
- 2 cans of diced tomatoes (15 oz.)
- 1 can kidney beans (16 oz.) (drain and rinse)
- 1 can pinto beans (16 oz.) (drain and rinse)
- 1 spicy pepper (optional—we like jalapenos)
- 3 bay leaves (optional)
Chili Seasoning (can change based on your spice preference)
- 2 tablespoons chili powder (or hot paprika)
- 2 tablespoons ground cumin
- 1 ½ tablespoon garlic powder
- 2 teaspoons salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- Dice your onion, bell pepper, and hot pepper. Heat olive oil in a large pot. When it’s hot, add your onion and peppers and cook for about 5 minutes.
- Add ground beef to the onion and cook until the beef is broken up and browned—about 6 minutes. Then add the spices and tomato paste and mix until combined.
- Pour in broth, diced tomatoes, and beans. Mix well.
- Bring the chili to a boil, and then bring it to a simmer for about 20-25 minutes. Don’t cover it, and stir every so often. Add bay leaves if desired.
- Remove it from the heat and let stand for about 10 minutes. Remove the bay leaves. Serve in bowls with cheddar cheese and sour cream and enjoy!