Chili Recipe

Chili Recipe

If I have to choose a favorite winter meal, this chili would be on the top of my list. It’s one of my favorite comfort foods! Flavorful, hearty and spicy meal for those cold winter days. My husband who is my official taste tester loves it too, he always has seconds when I make chili. 🙂

Don’t be scared by the long ingredients list. Half of the items on it are spices, and the rest are basic ingredients that you probably already have in your fridge and pantry. I would say if you want a really good chili don’t skimp on the spices, each one of them adds to the final hearty flavor of this chili recipe. The chipotle powder adds a smokey dimension to the chili, enhancing all of the other flavors. And I also have a secret ingredient that adds a nice complex flavor. Read below to find more about it.

And what is your favorite winter comfort food?

How To Make Chili Recipe

What you need

1 Tbsp extra virgin olive oil

2 cups chopped onion (1 large onion)

3 large cloves garlic, minced

1 lb ground beef

2 bell peppers (1 red & 1 yellow/orange), chopped

4 cups cooked red kidney beans (2 cups dry beans, presoaked, rinsed and drained)

1 cup beef broth (or vegetable broth) (add 2 cups if you want to make chili soup)

2 medium tomatoes, peeled and chopped

2 Tbsp organic tomato puree

1 tsp chili powder

1/2 tsp chipotle powder

3 tsp salt

1 tsp black pepper

1 tsp paprika

1 tsp ground cumin

1/2 tsp dried marjoram

2 tsp red pepper flakes

0.4 oz organic dark chocolate (secret ingredient)

Preparation

Presoak the kidney beans. (Learn how I presoak dry beans)

Add 1 Tbsp olive oil to a pan and saute the chopped onion until it’s translucent. Add garlic and saute for about 30 seconds until it’s fragrant. Add ground beef to the pan and brown the beef stirring occasionally.

sweet and spicy chicken Chili RecipeChili Recipe

Add chopped red and orange bell peppers to the pan and saute them until they are tender.

Chili Recipe

Add the finely chopped tomatoes *, drained presoaked kidney beans, 2 Tbsp organic tomato puree and 1 cup of beef or vegetable broth. (I usually serve chili over brown rice but if you want to make chili soup, add 2 cups of broth instead of 1 cup)

*An easy trick how to peel tomatoes quickly is to slice a shallow “X” at the bottom of each tomato and place them for 30 to 60 seconds in boiling water. Then transfer them using slotted spoon to a bowl with ice water and once cooled peel the tomatoes using paring knife.

Chili Recipe

Add the spices – 1 tsp chili powder, 1/2 tsp chipotle powder, 3 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp ground cumin, 1/2 tsp dried marjoram and 2 tsp red pepper flakes. And of course add my secret ingredient, a 0.4 oz piece of dark organic chocolate. It adds a beautiful flavor to the chili and balances out the acidity of the tomatoes.

Chili Recipe

If you are like me you will probably add some more red pepper flakes and cumin. If it’s chili, let it be spicy! 🙂

Bring to a boil and boil for about 5 minutes. Reduce to medium low heat and simmer for about 1 1/2 hours or until beans are cooked and tender.

Adjust the seasonings if necessary and serve over warm brown rice.

Chili Recipe

Dig in and enjoy this hearty and flavorful chili!

Chili Recipe

This chili is great served as soup too. Just add 2 cups of broth instead of 1 cup.

Chili Recipe

Chili Recipe

Chili
 
Ingredients
  • 1 Tbsp extra virgin olive oil
  • 2 cups chopped onion (1 large onion)
  • 3 large cloves garlic, minced
  • 1 lb ground beef
  • 2 bell peppers (1 red & 1 yellow/orange), chopped
  • 4 cups cooked red kidney beans (2 cups dry beans, presoaked, rinsed and drained)
  • 1 cup beef broth (or vegetable broth) (add 2 cups if you want to make chili soup)
  • 2 medium tomatoes, peeled and chopped
  • 2 Tbsp organic tomato puree
  • 1 tsp chili powder
  • ½ tsp chipotle powder
  • 3 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp dried marjoram
  • 2 tsp red pepper flakes
  • 0.4 oz organic dark chocolate (secret ingredient)
Instructions
  1. Presoak the kidney beans (Learn how I presoak dry beans)
  2. Add 1 Tbsp olive oil to the pan and saute the chopped onion until it's translucent. Add garlic and saute for about 30 seconds until it's fragrant. Add ground beef to the pan and brown the beef stirring occasionally.
  3. Add chopped red and orange bell peppers to the pan and saute them until they are tender.
  4. Add the browned ground beef to the pan, the finely chopped tomatoes, presoaked kidney beans, 2 Tbsp organic tomato puree and 1 cup of beef or vegetable broth. (If you want to make chili soup, add 2 cups of broth instead of 1 cup)
  5. Add the spices - 1 tsp chili powder, ½ tsp chipotle powder, 3 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp ground cumin, ½ tsp dried marjoram and 2 tsp red pepper flakes. And of course add my secret ingredient, a 0.4 oz piece of dark organic chocolate.
  6. Bring to a boil and boil for about 5 minutes. Reduce to medium low heat and simmer for about 1½ hours or until beans are cooked and tender.
  7. Adjust the seasonings if necessary and serve over warm brown rice.
Nutrition Information
Serving size: 224 g Calories: 382 Fat: 5.8 g Saturated fat: 1.7 g Unsaturated fat: 4.1 g Trans fat: 0 g Carbohydrates: 51.7 g Sugar: 5.1 g Sodium: 821 mg Fiber: 13 g Protein: 31.9 g Cholesterol: 41 mg

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