This recipe creates a rich, flavorful base for a classic pot of chili — warm, filling, and easy to customize. Adjust the ingredients and spice level to suit your taste!
Ingredients
Ingredient Quantity
Ground beef 1 lb
Pinto beans (or any beans you prefer) 2 cans (15–16 oz each)
Olive oil 2 tbsp
Bell peppers, chopped 1 cup
Onion, chopped ½ cup
Jalapeño peppers, finely chopped 2
Crushed tomatoes 2 cans (28 oz each)
Chili powder 2 tbsp
Ground cumin 1 tbsp
Fresh cilantro, chopped 1 tbsp
Hot sauce To taste
Salt To taste
Black pepper To taste
Instructions
Step 1: Brown the Beef
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until it’s browned and crumbly. Drain off any excess grease.
Step 2: Sauté the Veggies
Add the chopped bell peppers, onions, and jalapeños to the pot. Cook on low heat until the vegetables soften and release their aroma.
Step 3: Mix Everything Together
Stir in the beans, crushed tomatoes, chili powder, cumin, and cilantro. Mix well until everything is evenly combined.
Step 4: Let It Simmer
Lower the heat and let the chili simmer gently for at least 30 minutes, stirring occasionally so the flavors blend beautifully. If it thickens too much, add a splash of water.
Step 5: Season and Serve
Taste and season with salt, pepper, and hot sauce as desired. Serve warm with your favorite toppings — shredded cheese, sour cream, chopped onions, or fresh cilantro.
