Description

Nothing says comfort like a big, bubbling pot of chili. This hearty, smoky, slightly sweet chili is perfect for family dinners, game days, or freezing for later. Leftovers taste even better the next day, and it’s freezer-friendly for up to 3 months.

Ingredients

Scale

Meat & Veggies:

4 lbs ground beef, turkey, or a 50/50 mix
4 small green peppers, diced (~4 cups)
2 medium yellow onions, diced (~3 cups)

Tomato Base:

4 cans (15 oz each) diced tomatoes (with juice)
2 cans (15 oz each) tomato sauce
2 cans (6 oz each) tomato paste
30 oz water (or beef broth for richer flavor)

Beans:

4 cans (15 oz each) kidney beans, drained and rinsed
Optional substitutions: Pinto or black beans

Spice Blend:

6 tbsp chili powder
6 tbsp cumin
4 tbsp garlic powder
4 tbsp onion powder
2 tbsp paprika
2 tsp chipotle powder
1 tsp cayenne pepper (adjust to taste)
1 tbsp salt
2 tsp white pepper

Secret Flavor Boosters:

2 roasted red peppers, diced (jarred is fine)
1 tbsp cocoa powder or 1 square dark chocolate
2 tbsp apple cider vinegar (added at the end)
1 cup frozen corn (added last 5 minutes)

Optional Toppings:

Shredded cheddar cheese
Sour cream or Greek yogurt
Fresh cilantro
Sliced jalapeños

Instructions

1. Cook the Meat

In a large stockpot or Dutch oven, brown the ground meat over medium heat.
Break it into crumbles and drain excess fat.

2. Soften the Veggies

Add diced onions and green peppers to the pot.
Cook 5–7 minutes until onions are translucent and peppers soften.

3. Toast the Spices

Sprinkle in all spices (chili powder, cumin, paprika, chipotle, cayenne, garlic powder, onion powder, salt, white pepper).
Stir 1 minute until fragrant.

4. Build the Base

Add diced tomatoes, tomato sauce, tomato paste, and water/broth.
Stir, scraping browned bits from the bottom.

5. Add Beans & Secret Ingredients

Stir in drained beans, roasted red peppers, and cocoa/dark chocolate.
Optional: Add ¼ tsp baking soda to reduce acidity.
Bring to a boil.

6. Simmer & Develop Flavor

Reduce heat to low, cover, and simmer 30–40 minutes, stirring occasionally.
Add corn in the last 5 minutes.

7. Final Touch

Stir in apple cider vinegar.
Taste and adjust seasoning.

Notes

Too Thin: Simmer uncovered 10–15 minutes or add a cornstarch slurry (2 tbsp cornstarch + ¼ cup water).
Too Spicy: Add a touch of sweetness (brown sugar, maple syrup, honey) or extra beans/tomatoes.
Slow Cooker: Brown meat, soften veggies, toast spices on stove. Transfer to slow cooker; cook LOW 6–8 hours or HIGH 3–4 hours. Add vinegar and corn at the end.
Instant Pot: Sauté meat, veggies, spices. Add remaining ingredients except vinegar/corn. Pressure cook 15 min, natural release 10 min. Stir in final touches.

Prep Time: 15 min
Cook Time: 40 min