Chili Recipe

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Chili Recipe

 

 

Here’s a recipe for classic beef chili:

Ingredients:

• 2 lbs ground beef
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cans (14.5 oz each) of diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (6 oz) tomato paste
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup beef broth
• Shredded cheddar cheese and sour cream, for serving (optional)

Instructions:

1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and cooked through, breaking it up into small pieces as it cooks.
2. Add the chopped onion, minced garlic, chopped green bell pepper, and chopped red bell pepper to the pot, and cook for 5 to 7 minutes or until the vegetables are softened.
3. Add the diced tomatoes (with their juice), kidney beans (drained and rinsed), tomato paste, chili powder, ground cumin, salt, and black pepper to the pot, and stir to combine.
4. Pour in the beef broth, and stir again.
5. Bring the chili to a simmer, reduce the heat to low, and let it cook for 30 to 45 minutes, stirring occasionally.
6. Taste and adjust the seasoning as necessary.
7. Serve the chili hot, topped with shredded cheddar cheese and a dollop of sour cream, if desired.

This recipe makes a hearty and flavorful beef chili that’s perfect for chilly nights. Enjoy!

Here’s another recipe for vegetarian chili:

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeño pepper, seeded and minced (optional)
• 2 cans (14.5 oz each) of diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup vegetable broth
• Shredded cheddar cheese and chopped fresh cilantro, for serving (optional)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the chopped onion, minced garlic, chopped green bell pepper, chopped red bell pepper, and minced jalapeño pepper (if using), and cook for 5 to 7 minutes or until the vegetables are softened.
3. Add the diced tomatoes (with their juice), kidney beans (drained and rinsed), black beans (drained and rinsed), corn, chili powder, ground cumin, smoked paprika, salt, and black pepper to the pot, and stir to combine.
4. Pour in the vegetable broth, and stir again.
5. Bring the chili to a simmer, reduce the heat to low, and let it cook for 30 to 45 minutes, stirring occasionally.
6. Taste and adjust the seasoning as necessary.
7. Serve the chili hot, topped with shredded cheddar cheese and chopped fresh cilantro, if desired.

This vegetarian chili recipe is packed with protein and fiber from the beans and corn, and the spices add plenty of flavors. Enjoy!

Final Word

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   Bit Mark