Hearty Chili Bowl Base (Print Version)

Hearty chili bowl with beef, beans, peppers served over rice with customizable toppings.

# Components:

→ Chili Base

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 pound ground beef
07 - 2 tablespoons tomato paste
08 - 1 can (15 ounces) diced tomatoes
09 - 1 can (15 ounces) kidney beans, drained and rinsed
10 - 1 can (15 ounces) black beans, drained and rinsed
11 - 1 cup corn kernels
12 - 1 tablespoon chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 1/4 teaspoon cayenne pepper
19 - 1 cup beef or vegetable broth

→ Serving

20 - 2 cups cooked rice or grains

→ Toppings

21 - Shredded cheddar cheese
22 - Sour cream or Greek yogurt
23 - Sliced green onions
24 - Chopped cilantro
25 - Diced avocado
26 - Jalapeño slices
27 - Lime wedges

# Method:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 2 to 3 minutes until softened.
02 - Add minced garlic and diced bell peppers. Cook for 3 to 4 minutes until softened and fragrant.
03 - Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink, approximately 5 to 7 minutes.
04 - Stir in tomato paste and cook for 1 minute to caramelize and deepen the flavor.
05 - Add diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne pepper. Mix thoroughly to combine all ingredients.
06 - Pour in broth and bring to a simmer. Reduce heat to low, cover partially, and cook for 25 to 30 minutes, stirring occasionally. The chili should reach a rich, cohesive consistency.
07 - While chili simmers, cook rice or grains according to package instructions.
08 - Spoon cooked grains into serving bowls and ladle chili over the top. Add desired toppings and serve immediately.

# Expert Advice:

01 -
  • It comes together in about an hour but tastes like it simmered all day, filling your kitchen with the kind of smell that makes everyone ask whats for dinner.
  • The toppings bar turns a simple pot of chili into something fun and interactive, so picky eaters and adventurous ones both leave happy.
  • Leftovers reheat beautifully and somehow taste even better the next day when all the spices have had time to get cozy.
02 -
  • Dont skip cooking the tomato paste for that extra minute, it transforms from sharp and tinny to rich and sweet.
  • If your chili looks too thick after simmering, add a splash more broth or water, it should be saucy enough to soak into the rice.
  • Taste before serving and adjust the salt, because every batch of beans and broth is different.
03 -
  • Let the chili rest for 10 minutes off the heat before serving, the flavors settle and the texture thickens just right.
  • A squeeze of fresh lime juice over the top right before eating brightens everything and makes the spices pop.
  • If you like it smoky, add a minced chipotle pepper in adobo sauce during the simmer for a deeper, sultry heat.
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