Ingredients

Scale

2 pounds lean ground beef*
2 medium yellow onions, diced
2 medium green bell peppers, diced (or 1 red bell pepper and 1 green bell pepper)
2 (14.5 ounce) cans stewed, crushed or diced tomatoes
2 (14.5 ounce) cans beef broth
chili powder & ground cumin, added to your desired taste , (You will most likely add a couple of tablespoons of chili powder and a teaspoon or two of cumin.)
salt & pepper to taste
Optional for serving: sour cream, grated cheddar cheese, fresh chopped cilantro, diced avocado or guacamole and sliced jalapeños

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Instructions

Sauté the beef and veggies: Start by heating a little oil in your stockpot or Dutch oven over medium-high heat. Add the ground beef, diced onions, and bell peppers, breaking up the beef as it browns. You don’t want to overcook the beef at this stage—just get it browned because it’ll continue cooking as the chili simmers. I’ve learned (the hard way) that if you cook the beef too long here, it can get a little dry later.
Add the tomatoes and broth: Once the beef is just cooked through, it’s time to pour in the tomatoes and beef broth. Give everything a good stir. Don’t worry if it looks a bit soupy at this point—that’s what you want! As it simmers, the liquid will reduce, concentrating the flavors.
Season and simmer: Add your chili powder, cumin, salt, and pepper. Start with a couple of tablespoons of chili powder and a teaspoon of cumin, then taste as it cooks. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for at least 20 minutes, but if you’ve got the time, go for an hour or two. The longer it simmers, the more the flavors meld together. (Pro tip: check on it occasionally and give it a stir to make sure it’s not sticking!)
Taste and adjust: After it’s been simmering for a bit, taste the chili. Want more heat? Add more chili powder or toss in some cayenne. Need more warmth? Throw in a little extra cumin. Seasoning chili is a personal journey, so don’t be afraid to make it your own.

Notes

Serving ideas: making it a feast

Now, let’s talk toppings. I love to make chili a customizable experience with an array of toppings. My go-tos are a dollop of sour cream, a sprinkle of sharp cheddar cheese, some fresh cilantro, and sliced jalapeños for a little extra kick. For a creamy twist, diced avocado or a scoop of guacamole can add a nice contrast to the heat. And if you’re feeling indulgent, serve the chili with a side of warm cornbread or tortilla chips for dipping.

Author: Lily
Prep Time: 10 minutes
Cook Time: 30 minutes (longer if simmering for more flavor)
Category: Dinner