Jessica’s Chili



Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6
Category: Main Dish

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Notes After Making

Add

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Ingredients

  • 1 tablespoon oil
  • 1 pound ground turkey or ground beef
  • 1 onion, diced
  • 1 bell pepper, cut into chunks
  • 1–2 garlic cloves, minced
  • 1 tablespoon beef broth paste
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 (28-ounce) can crushed tomatoes
  • About 7 ounces water (use to rinse the tomato can)
  • 1 (14-ounce) can diced tomatoes
  • 1 (14-ounce) can black beans, drained

Optional Toppings

  • Shredded cheddar cheese
  • Sour cream
  • Diced avocado
  • Tortilla chips
  • Crackers

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Instructions

  1. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the ground turkey or beef, onion, bell pepper, and garlic. Cook until the meat is browned and the vegetables are softened.
  3. Stir in the beef broth paste, chili powder, paprika, and salt.
  4. Add the crushed tomatoes, water, diced tomatoes, and black beans.
  5. Bring the chili to a gentle boil.
  6. Reduce the heat to low and simmer uncovered for 1½ hours, stirring occasionally.
  7. Serve with your favorite toppings.

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Alternate Texas-Style Chili

Ingredients

  • 1 pound ground beef
  • 1 cup onion, chopped
  • 3–4 garlic cloves, chopped
  • 4 tablespoons chili powder
  • 2 teaspoons chipotle powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cinnamon
  • 1 (28-ounce) can diced tomatoes
  • 1 (28-ounce) can Italian stewed tomatoes
  • 1 (28-ounce) can tomato sauce
  • 1 (28-ounce) can vegetarian refried beans
  • 1 (28-ounce) can black beans, drained
  • 1 can lager beer or 12 ounces beef broth
  • Salt and black pepper, to taste

Instructions

  1. Brown the ground beef in a large Dutch oven. Drain excess grease if needed.
  2. Add the onion and garlic. Season lightly with salt and pepper, then sauté over low heat for about 10 minutes until softened.
  3. Stir in the chili powder, chipotle powder, cumin, oregano, and cinnamon. Cook for 1 minute until fragrant.
  4. Pour in the beer (or beef broth) and simmer until slightly reduced.
  5. Add the diced tomatoes, stewed tomatoes, tomato sauce, refried beans, and black beans.
  6. Bring to a boil.
  7. Reduce the heat to low and simmer until thickened and the flavors have blended, at least 1 hour or longer if time allows.
  8. Serve with your favorite chili toppings.

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Jessica’s Notes

Best served with:

  • Cornbread or Mexican cornbread
  • Corn chips or tortilla chips
  • Saltine crackers
  • Baked potatoes

Wine pairing:

  • Zinfandel stands up well to the rich spices.
  • Syrah complements smoky chili flavors.
  • Malbec pairs beautifully with beef chili.
  • Tempranillo is an excellent match for tomato-based dishes.

Prep Ahead:

  • Chili tastes even better the next day after the flavors have melded.
  • Prepare up to 2 days ahead and refrigerate.

Storage:

  • Store in an airtight container in the refrigerator for up to 5 days.

Reheating:

  • Reheat at 350°F until the internal temperature reaches 150–165°F, or warm gently on the stovetop.

Freezer-Friendly:

  • Freeze for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

Variations:

  • Substitute ground chicken or pork for the beef.
  • Add kidney or pinto beans in place of, or in addition to, the black beans.
  • Increase the chipotle powder or add diced jalapeños for extra heat.
  • Serve over macaroni, baked potatoes, hot dogs, or nachos for different meal options.

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