classic chili recipe


  • 1 pound ground beef (or ground turkey for a leaner option)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped (any color)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14 ounces) diced tomatoes
  • 1 can (6 ounces) tomato paste
  • 2 cups beef or vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste for spiciness)
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Optional toppings: shredded cheese, sour cream, chopped green onions, chopped cilantro, diced avocado


  1. In a large pot, heat the vegetable oil over medium-high heat. Add the chopped onion, garlic, and bell pepper. Cook for about 5 minutes, or until the vegetables are softened.
  2. Add the ground beef (or turkey) to the pot. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat if needed.
  3. Stir in the chili powder, cumin, paprika, and cayenne pepper. Cook for another 2 minutes to toast the spices and enhance the flavor.
  4. Add the diced tomatoes, tomato paste, kidney beans, black beans, and beef (or vegetable) broth to the pot. Stir well to combine all the ingredients.
  5. Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally. The longer you simmer, the more flavorful it will become.
  6. Season the chili with salt and pepper to taste. Adjust the cayenne pepper if you want it spicier.
  7. Serve hot in bowls, and top with your choice of shredded cheese, sour cream, chopped green onions, chopped cilantro, or diced avocado.
  8. Enjoy your homemade chili!

This chili recipe is great for a hearty meal on a cold day or for serving at gatherings. You can also customize it by adding more vegetables or adjusting the level of spiciness to your preference.

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