Chili Recipe
This savory, hearty homemade chili recipe beats store-bought canned chili any day of the week.
Ingredients
- 1 ½ - 2 pounds ground beef
- 1 medium yellow onion chopped
- 3 14.5 ounce cans diced tomatoes
- 1 4 ounce can diced green chiles add another 4 ounce can if you want a spicier chili
- 3 14.5 ounce cans tri-bean or three-bean blend rinsed and drained
- 1 red bell pepper chopped
- 1 orange bell pepper chopped
- 1 yellow bell pepper chopped
- 1 green bell pepper chopped, leave out the green bell pepper if you do not like the bitterness
- 1 cup cellery finely chopped
- 32 ounces tomato juice
- 1 ½ tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried orgeno
- 4 cloves garlic minced
Instructions
- Brown the ground beef over medium heat.
- Add the onion and garlic. Cook until the onion is translucent.
- Deglaze the pan by adding the tomato juice. Stir to combine.
- Add the diced tomatoes and green chiles. Stir to combine.
- Add the oregano, chili powder and cumin. Stir to combine.
- Add the celery and all of the bell peppers. Stir to combine.
- Stir in the beans.
- Cook on medium until it bubbles.
- Reduce heat to low and simmer for 2.5 to 3 hours. Stir occasionally to ensure the ingredients don’t burn to the bottom of the pot.
- Serve and allow to cool in individual bowls for a few minutes. Note the chili will be very hot.
- Top with your favorite toppings, such as shredded cheddar cheese, chives or hot sauce.
Notes
Variations and Substitutions:
- Use a white onion instead of yellow.
- Skip the green bell pepper if you don’t like the bitterness.
- Add 2 to 3 tablespoons of chili powder for an enhanced chili flavor profile.
- Give this chili earthiness, by topping it with chives.
- Make it spicy with your favorite hot sauce.
- Top with shredded cheddar cheese for a creamy, salty mouthfeel.