Easy Chili Recipe

Ingredients

• 1 large Onion (diced)
• 1 Bell Pepper (any color, diced)
• 5 cloves Garlic (minced or pressed)
• 2 Tbsp Olive Oil
• 1 lb Ground Beef (90/10 lean)
• 1 Tbsp Tomato Paste
• 3 Tbsp Chili Powder
• 1 Tbsp Cumin
• 0.25 tsp Cayenne Pepper
• 1.5 tsp Oregano
• 1 tsp Salt
• 0.25 tsp Black Pepper (cracked)
• 1 Tbsp Cocoa Powder (unsweetened)
• 1 Tbsp Brown Sugar
• 15 oz Diced Tomatoes (canned, drained)
• 8 oz Tomato Sauce
• 1 can Black Beans (15.5 oz, drained and rinsed)
• 1 can Pinto Beans (15.5 oz, drained and rinsed)
• 2 cup Beef Broth
• 0.5 cup Shredded Cheddar Cheese (for topping)
• 2 Green Onions (chopped, for topping)
• 0.25 cup Sour Cream (for topping)

Instructions

1. Prep Vegetables

   Dice the onion, halve and dice the bell pepper (remove seeds and pith), and mince or press the garlic cloves. Set each aside in a bowl.

   Time: PT5M

2. Prepare Beans

   Open the cans of black beans and pinto beans, drain, rinse under cold water, and set aside.

   Time: PT2M

3. Sauté Aromatics

   Heat 2 Tbsp olive oil in the Dutch oven over medium‑high heat. Add the diced onion and bell pepper, stirring occasionally, and cook until slightly softened, about 5 minutes.

   Time: PT5M

   Temperature: medium-high

4. Add Garlic

   Add the minced garlic to the pot and cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn it.

   Time: PT1M

   Temperature: medium

5. Brown the Beef

   Add the ground beef to the pot, breaking it up with the wooden spoon. Cook, stirring, until fully browned and no longer pink, about 6 minutes.

   Time: PT6M

   Temperature: medium

6. Stir in Tomato Paste

   Mix in 1 Tbsp tomato paste and cook for 1 minute, allowing it to caramelize slightly.

   Time: PT1M

   Temperature: medium

7. Add Spices

   Add chili powder, cumin, cayenne, oregano, salt, and cracked black pepper. Stir for 1 minute to toast the spices.

   Time: PT1M

   Temperature: medium

8. Combine Remaining Ingredients

   Stir in cocoa powder, brown sugar, diced tomatoes, tomato sauce, drained beans, and beef broth. Mix well to incorporate everything.

   Time: PT2M

   Temperature: medium

9. Simmer

   Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until the chili thickens and flavors meld.

   Time: PT25M

   Temperature: low

10. Finish and Serve

    Taste and add more salt or spice if needed. Ladle into bowls and top with shredded cheddar cheese, chopped green onions, and a dollop of sour cream.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

20g

Carbohydrates

22g

Fat

12g

Fiber

6g

Ingredient Substitutions

• Instead of Bell Pepper: Poblano pepper, Anaheim pepper
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Ground Beef: Ground turkey, Ground chicken, Ground pork
• Instead of Tomato Paste: Tomato sauce (2 Tbsp)
• Instead of Chili Powder: Cajun seasoning (1 Tbsp)
• Instead of Cumin: Ground coriander (1 Tbsp)
• Instead of Cayenne Pepper: Hot sauce (1 tsp)
• Instead of Oregano: Italian seasoning (1.5 tsp)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Cocoa Powder: Mole sauce (1 Tbsp)
• Instead of Brown Sugar: Honey (1 tsp)
• Instead of Diced Tomatoes: Fresh diced tomatoes (1.5 cups)
• Instead of Tomato Sauce: Crushed tomatoes (8 oz)
• Instead of Black Beans: Kidney beans, pinto beans
• Instead of Pinto Beans: Black beans, kidney beans
• Instead of Beef Broth: Chicken broth, vegetable broth
• Instead of Shredded Cheddar Cheese: Monterey Jack, Mexican blend cheese
• Instead of Green Onions: Chives
• Instead of Sour Cream: Greek yogurt

Equipment Needed

• Chef's Knife
• Cutting Board
• Garlic Press (optional)
• Dutch Oven or Large Pot
• Wooden Spoon
• Measuring Spoons
• Can Opener
• Colander
• Mixing Bowl
• Ladle

Critical Steps — Do Not Skip

• Sauté Aromatics
• Add Garlic
• Brown the Beef
• Add Spices
• Simmer

Chef Tips from the Video

• A tablespoon of unsweetened cocoa powder adds a subtle mole‑like depth without making the chili taste chocolatey.
• Using a lean 90/10 beef reduces greasiness while still providing flavor.
• For extra richness, stir in a small knob of butter at the end of cooking.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.

Freezer: Portion into freezer‑safe bags or containers; freeze for up to 3 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Dice the vegetables and store them in a sealed container in the fridge for up to 24 hours.
• Prepare a chili spice mix (chili powder, cumin, cayenne, oregano, salt, pepper) in a mason jar for quick addition.
• The chili tastes even better the next day; reheat gently on the stove.

Frequently Asked Questions