THE BEST CHILI RECIPE
This Chili Recipe is flavorful and hearty, making it the ideal dish for the fall and winter seasons. What I love most about this recipe is how little preparation it requires. This allows you to unwind with a warm bowl after a long day.
Equipment
- Enamel Cast Iron Pot
Ingredients
- 1 lb (454g) Ground Beef
- 2 tbsp Olive Oil
- 1 Yellow Onion, diced
- ½ Green Bell Pepper, diced
- 1 tsp Garlic Paste
- 2 tbsp Chili Powder
- ¼ tsp Cayenne Pepper
- ¼ tsp Black Pepper
- ½ tsp Salt
- 1 tsp Cumin
- 1 tsp Paprika
- 1 28 fl oz (796 ml) Crushed Tomatoes
- 1 Tomato, diced
- 1 19 fl oz (540 ml) Kidney Beans, drained & rinsed
- 1 cup Water
- 1 Beef Bouillon Cube
- 2 tbsp Tomato Paste
- 2 tbsp Sugar
Instructions
- Add your oil to your pot and heat it on medium low heat.
- Once warmed, cook your onions for about 4 minutes (stir occasionally so as not to burn them).
- Add in your green bell peppers and cook for a couple minutes.
- Add in your garlic paste and cook for 30 seconds before adding in your ground beef.
- Stir all your ingredients together.
- Add in your seasonings and mix well.
- Cook for 6-7 minutes or until the ground beef is no longer pink.
- Drain any excess oil, before adding in your remaining ingredients.
- Stir to fully combine.
- Cover and simmer for 20 minutes.
- Let rest for 5-10 minutes before serving.
- Serve with sour cream and shredded cheddar cheese.