Hearty Chili Bowl Base (Printable Version)

A satisfying bowl of spiced beef and bean chili served over rice

# Ingredient List:

→ Chili

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, optional
19 - 1 cup beef or vegetable broth

→ Serving

20 - 2 cups cooked rice or grains

→ Toppings

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

# Directions:

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 peppers begin to soften.
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 deepen flavor.
05 - Add diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne pepper if desired. Mix thoroughly to combine.
06 - Pour in broth, bring to a simmer, then reduce heat to low. Cover and cook for 25 to 30 minutes, stirring occasionally.
07 - While chili simmers, prepare rice or grains according to package instructions.
08 - Spoon cooked rice or grains into serving bowls and ladle chili over the top. Add desired toppings and serve.

# Expert Advice:

01 -
  • It transforms pantry staples into something that feels like youve been simmering it all day.
  • You can adjust every single element to match your mood, spice tolerance, or whatever vegetables are hiding in your crisper drawer.
  • Leftovers taste even better the next day, which means lunch is already handled.
  • Its forgiving enough for beginners but satisfying enough to impress anyone who pulls up a chair.
02 -
  • Dont skip cooking the tomato paste separately, it removes the tinny taste and adds a deep, concentrated tomato flavor that makes the whole pot taste richer.
  • If your chili looks too thick, add broth or water a quarter cup at a time, but if its too thin, simmer it uncovered for an extra ten minutes to concentrate the flavors.
  • Taste before serving and adjust the salt, a pinch more can completely transform a flat tasting pot into something crave worthy.
03 -
  • Toast your chili powder and cumin in the pot for thirty seconds before adding the liquids, it wakes up the oils and makes the spices taste fresher and more vibrant.
  • A squeeze of fresh lime juice right before serving brightens everything up and balances the richness in a way that feels almost magical.
  • If you want smokiness without the spice, add a teaspoon of liquid smoke instead of increasing the cayenne.
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