⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 60 minutes

Total Time: 75 minutes

🍽 Ingredients

• 2 tablespoons Olive Oil
• 1 large Onion
• 2 cloves Garlic
• 1 pound Ground Beef
• 1 Green Bell Pepper
• 1 Red Bell Pepper
• 1 (15-ounce) can Kidney Beans
• 28 ounces Crushed Tomatoes
• 15 ounces Tomato Sauce
• 1 (15-ounce) can Diced Tomatoes
• 4 cups Beef Broth
• 2 teaspoons Chili Powder
• 1 teaspoon Cumin
• 1/2 teaspoon Oregano
• 1/4 teaspoon Cayenne Pepper
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

📖 Instructions

1. First, grab your trusty large stockpot or Dutch oven. Seriously, the bigger, the better for this recipe. I like to use my grandma's old one – brings back so many memories!
2. Next up, heat up about 2 tablespoons of olive oil over medium heat. Let's get that oil nice and shimmering before we add anything.
3. Now, finely chop one large onion and two cloves of garlic, and then throw them into the pot to sauté until softened – about 5 to 7 minutes. Don’t burn the garlic—we want sweet, not acrid!
4. Once your onions and garlic are beautifully softened, it's time to add in 1 pound of ground beef (or turkey, if you prefer leaner). Use a wooden spoon to break up the meat as it cooks, and drain the excess grease after browning. Try not to get too much grease in the chili unless you want an overly greasy meal, which I personally don't enjoy.
5. Stir in 1 green bell pepper (chopped), 1 red bell pepper (chopped), and 1 (15-ounce) can of kidney beans (drained and rinsed). You can totally use other beans, but kidney beans are my personal fave because they hold their shape so well. Feel free to experiment!
6. Now add 28 ounces of crushed tomatoes, 15 ounces of tomato sauce, 1 (15-ounce) can of diced tomatoes (undrained), and 4 cups of beef broth. Stir everything together really well, making sure everything is evenly combined.
7. Now for the spices! We’re talking 2 teaspoons of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of oregano, 1/4 teaspoon of cayenne pepper (or more if you like it extra spicy), 1 teaspoon of salt, and half a teaspoon of black pepper. Mix it all up!
8. Bring the chili to a boil. Then, reduce the heat to low, cover, and let it simmer for at least 1 hour. The longer it simmers, the better the flavor becomes. Seriously, I've left it on the stove for 3-4 hours and it tasted amazing! I'd recommend having your favorite beverage ready for when you are waiting for the chili to simmer.
9. After at least an hour of that delicious simmering, taste it. Need more salt? Spice? Adjust accordingly. You're the boss of this chili, you can add or decrease your spices at any time!
10. Once you're happy with the flavor, let the chili cool down slightly. Now, carefully ladle it into your freezer-safe container. Make sure to leave some room at the top, since chili expands a bit when it freezes. Also, label it and write the date on the container so you remember when to eat it before it gets too old to eat.
11. When you’re ready to eat, you can let the chili thaw out overnight in the fridge or quickly defrost it in the microwave or on the stovetop.
12. Serve your magnificent chili. You’ve done it! Enjoy!

📝 Notes

• Feel free to add other vegetables like corn, carrots, or zucchini.
• For a spicier chili, add more cayenne pepper or a few dashes of your favorite hot sauce.
• If you don’t have beef broth, you can use vegetable broth instead, but the flavor may be slightly different.
• Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months