Description
A hearty old-fashioned chili made with ground beef, kidney beans, tomatoes, green peppers, onions, and a bold blend of warm spices. This easy stovetop chili cooks in 35 minutes and makes a filling family dinner.
Ingredients
Scale
- 2 pounds ground beef or ground turkey
- 2 small green bell peppers, diced, about 2 cups
- 1 small yellow onion, diced, about 1 1/2 cups
- 2 cans diced tomatoes, 15 ounces each
- 1 can tomato sauce, 15 ounces
- 1 can tomato paste, 6 ounces
- 15 ounces water
- 2 cans kidney beans, 15 ounces each, drained and rinsed
- 3 tablespoons chili powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 3 tablespoons ground cumin
- 1 tablespoon paprika
- 1 teaspoon chipotle powder
- 1/2 teaspoon cayenne pepper
- 1/2 tablespoon salt
- 1 teaspoon white pepper
- 1/2 teaspoon baking soda, starting with 1/4 teaspoon and adding more to taste
Instructions
- In a large Dutch oven over medium heat, sauté the diced green peppers and onion until softened, translucent, and lightly caramelized.
- Whisk together the chili powder, garlic powder, onion powder, cumin, paprika, chipotle powder, cayenne pepper, salt, and white pepper.
- Add the seasoning mixture to the Dutch oven, reserving the baking soda. Cook for 1 to 2 minutes, stirring constantly so the spices bloom without burning.
- Add the ground beef or turkey and cook, breaking it into small crumbles, until mostly browned. A small amount of pink can remain.
- In a separate bowl, stir together the diced tomatoes, tomato sauce, tomato paste, and water until evenly combined.
- Pour the tomato mixture into the Dutch oven and stir well.
- Bring the chili to a gentle simmer over medium-low heat and cook for about 15 minutes, stirring regularly.
- Add the drained and rinsed kidney beans and stir to combine.
- Stir in 1/4 teaspoon baking soda. Continue stirring over medium heat until the bubbling stops.
- Taste the chili and add the remaining baking soda only if the tomato flavor still tastes too acidic.
- Remove the Dutch oven from the heat and serve the chili hot with your favorite toppings.
Notes
- Stir frequently throughout cooking so the vegetables, spices, and tomato paste do not burn.
- Ground beef can be cooked ahead in large batches and frozen for later use in this recipe.
- Adding baking soda helps reduce the acidity of the tomatoes.
- Begin with 1/4 teaspoon baking soda and add more only after tasting.
- Ground turkey may replace the ground beef for a lighter variation.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze cooled chili in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 7
- Sodium: 1181
- Fat: 24
- Saturated Fat: 9
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 5
- Protein: 23
- Cholesterol: 81