Chili Recipe
Cozy Chili Recipe That’ll Totally Warm Your Soul
Because let’s be real — some days call for a big, steaming bowl of chili that hugs you from the inside out.
Babe, hear me out…
I had one of those chilly, “I need comfort food now” afternoons. You know the kind — your blanket is calling, your favorite mug is waiting, and your stomach is begging for something cozy and hearty. I peeked in my fridge, spotted some ground beef and beans, and thought, “Hmm… maybe it’s chili time?” Next thing I knew, my apron was on, and I was whispering, “Let’s make magic happen.” And y’all, magic happened.
Why I Love This Chili Recipe
This isn’t just chili. It’s a bowl of happiness. Thick, savory, and packed with flavor, with just the right amount of spice to make you sit back and sigh, “Whoa, I made this?! Yes girl, yes you did.” I love this recipe because it’s flexible. Feeling extra spicy? Add more chili powder. Want it milder? Dial it back. And the aroma while it simmers? Babe, your whole kitchen becomes a cozy little haven.
It’s perfect for weeknight dinners, lazy Sunday meals, or even when you just need a little soul food without fuss. Plus, it’s one of those recipes that tastes even better the next day — if it lasts that long.
Ingredients You’ll Need
Chili Ingredients
- 1 lb ground beef or chicken
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- Salt and pepper to taste
- 1–2 tsp olive oil for sautéing
Optional Toppings
- Shredded cheese
- Sour cream or yogurt
- Fresh cilantro
- Sliced jalapeños
- Avocado slices
Step-by-Step Instructions
1. Sauté the Veggies
Heat olive oil in a large pot over medium heat. Toss in onion, garlic, and bell pepper. Cook until they’re soft and smelling like heaven — about 5 minutes. I may have done a little happy dance here.
2. Brown the Meat
Add ground beef or chicken to the pot. Break it up with a spoon and cook until it’s no longer pink. Season lightly with salt and pepper. Smells good yet? Just wait.
3. Build the Flavor
Stir in chili powder, cumin, paprika, and tomato paste. Let the spices toast for a minute — it’s that small step that makes a huge difference.
4. Add the Beans and Tomatoes
Pour in the diced tomatoes, beans, and broth. Give everything a good stir. Bring it to a gentle simmer. Reduce the heat and let it cook, uncovered, for about 25–30 minutes, stirring occasionally. The chili will thicken, and the flavors will meld beautifully.
5. Taste and Adjust
Taste your chili. Want it spicier? Add a pinch more chili powder. Salt feeling right? Perfect. This is your moment to customize.
6. Serve & Enjoy
Scoop into bowls and top with shredded cheese, sour cream, cilantro, jalapeños, or avocado slices. Grab a big spoon, take a bite, and let that cozy, spicy goodness hit. Instant happiness.
Tips for the Perfect Chili
- Low and slow: Let it simmer to deepen flavors.
- Season in layers: Taste as you go for perfectly balanced spice.
- Meat swap works: Ground chicken or turkey is fab if you want lighter chili.
- Extra veggies: Carrots, zucchini, or corn add texture and sweetness.
Variations You’ll Love
- Spicy Fiesta Chili: Add extra chili powder and cayenne for a kick.
- White Chicken Chili: Swap beans and tomatoes for white beans and green chilies.
- Vegetarian Chili: Skip the meat, add more beans and veggies — still hearty and satisfying.
- Slow Cooker Chili: Brown meat and veggies first, then transfer everything to a slow cooker for 4–6 hours.
Serving Suggestions
Pair this chili with:
- Warm cornbread or garlic bread
- Rice or quinoa for a filling meal
- A chilled drink like lemonade or iced tea to balance the spice
Babe, take a big spoonful and let the warmth and flavor wrap you up. This chili isn’t just dinner — it’s comfort, it’s cozy vibes, and a little reminder that some meals can really feed your soul.
Love you long time,
Maria
Chili Recipe
Ingredients
Chili Ingredients
- 1 lb ground beef or chicken
- 1 onion chopped
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz diced tomatoes
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- Salt and pepper to taste
- 1 –2 tsp olive oil for sautéing
Optional Toppings
- Shredded cheese
- Sour cream or yogurt
- Fresh cilantro
- Sliced jalapeños
- Avocado slices
Instructions
Sauté the Veggies
- Heat olive oil in a large pot over medium heat. Toss in onion, garlic, and bell pepper. Cook until they’re soft and smelling like heaven — about 5 minutes. I may have done a little happy dance here.
Brown the Meat
- Add ground beef or chicken to the pot. Break it up with a spoon and cook until it’s no longer pink. Season lightly with salt and pepper. Smells good yet? Just wait.
Build the Flavor
- Stir in chili powder, cumin, paprika, and tomato paste. Let the spices toast for a minute — it’s that small step that makes a huge difference.
Add the Beans and Tomatoes
- Pour in the diced tomatoes, beans, and broth. Give everything a good stir. Bring it to a gentle simmer. Reduce the heat and let it cook, uncovered, for about 25–30 minutes, stirring occasionally. The chili will thicken, and the flavors will meld beautifully.
Taste and Adjust
- Taste your chili. Want it spicier? Add a pinch more chili powder. Salt feeling right? Perfect. This is your moment to customize.
Serve & Enjoy
- Scoop into bowls and top with shredded cheese, sour cream, cilantro, jalapeños, or avocado slices. Grab a big spoon, take a bite, and let that cozy, spicy goodness hit. Instant happiness.
Notes
- Spice Level: Adjust chili powder and paprika to your taste.
- Make Ahead: Chili tastes even better the next day — store in the fridge for up to 3 days.
- Freezer-Friendly: Freeze in individual portions for up to 3 months.
- Meat Substitutes: Ground chicken, turkey, or beef all work great.
- Extra Veggies: Carrots, zucchini, or corn add sweetness and texture.
- Serving Ideas: Pair with cornbread, rice, or a simple side salad.
