Introduction: A Teaspoon of Nostalgia, A Ladle Full of Adventure
Imagine the kitchen filling with the deep aroma of simmering beef, roasted peppers, and a kiss of smoky chili that wraps you in a cozy embrace. This chili isn’t just a meal; it’s a memory in the making—an invitation to gather friends and family around a pot where each stir uncovers a new layer of flavor. Whether you’re a busy weeknight cook or a weekend foodie, this recipe scales to feed a crowd and to become a go-to you’ll reach for again and again.
Yield and Time
Yield: 6–8 servings
Total time: 2.5–3.5 hours (time varies with stovetop simmer or slow-cooker/Instant Pot)
Ingredients: Organized by Component
Meat and Aromatics
2 pounds ground beef (80/20 for best flavor and moisture)
1 large onion, finely diced
1 green bell pepper, seeded and diced
1 celery stalk, finely diced
Optional add-ins: 2 cloves garlic, minced (for a more pronounced aroma)
Beans and Tomatoes
45 oz chili beans (or a mix of your favorite beans, such as pinto and kidney)
2 cans Ro*Tel diced tomatoes with green chilies (14.5 oz each)
1 can (8 oz) tomato sauce
Seasoning and Liquids
1/4 cup chili powder (adjust to desired heat)
2–4 tablespoons ground cumin (start with 2; taste and adjust)
1 cup water (or beef broth for richer depth)
Salt and pepper to taste
Toppings (optional, for serving)
Shredded cheddar cheese
Sour cream
Chopped green onions
Fresh cilantro
Sliced jalapeños
Notes:
For a thicker chili, reduce the water by 1/4 cup or simmer longer uncovered at the end.
For depth, consider adding a small splash of balsamic vinegar or a teaspoon of cocoa powder.
Equipment Suggestions
Large heavy-bottomed pot or Dutch oven, or your Instant Pot/Slow Cooker
Wooden spoon for stirring
Measuring cups and spoons
Optional: microplane for fresh garlic, if using
Method: Step-by-Step Instructions
