Huge Pot of Homemade Chili
Comforting Homemade Chili
This recipe delivers a bold, hearty pot of chili — cozy, satisfying, and endlessly adaptable. You can tweak the heat level, seasoning, and ingredients to match your taste perfectly.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb |
| Pinto beans (or your favorite beans) | 2 cans (15–16 oz each) |
| Olive oil | 2 tbsp |
| Bell peppers, diced | 1 cup |
| Onion, diced | ½ cup |
| Jalapeño peppers, finely chopped | 2 |
| Crushed tomatoes | 2 cans (28 oz each) |
| Chili powder | 2 tbsp |
| Ground cumin | 1 tbsp |
| Fresh cilantro, chopped | 1 tbsp |
| Hot sauce | To taste |
| Salt | To taste |
| Black pepper | To taste |
Instructions
Step 1: Brown the Meat
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until it’s nicely browned and crumbly. Drain any extra fat before moving to the next step.
Step 2: Cook the Vegetables
Add the bell peppers, onions, and jalapeños to the pot. Reduce the heat slightly and sauté until the vegetables are soft and fragrant.
Step 3: Combine the Ingredients
Stir in the beans, crushed tomatoes, chili powder, cumin, and cilantro. Mix thoroughly so all the ingredients are evenly blended.
Step 4: Simmer for Flavor
Lower the heat and let your chili simmer gently for about 30 minutes, stirring occasionally to prevent sticking. If it becomes too thick, add a bit of water or broth to loosen it up.
Step 5: Taste and Finish
Season with salt, black pepper, and hot sauce to your liking. Serve it warm with your favorite toppings — think shredded cheese, a dollop of sour cream, chopped onions, or a sprinkle of fresh cilantro.
