Bell Pepper Chili

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Introduction

This is a straightforward beef chili built on browned ground beef, caramelized onions and peppers, and tomatoes simmered until the flavors meld—no exotic ingredients, no shortcuts. You brown the meat, cook the vegetables until soft, then let it all simmer together for just over an hour. It serves 12 and works equally well for a weeknight dinner, meal prep, or feeding a crowd.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Servings: 12

Ingredients

• 3-3½ pounds ground beef
• 6-8 onions, coarsely chopped
• 2-3 bell peppers, coarsely chopped
• Chili powder
• Garlic salt
• 1 can (about 2 cups) kidney beans
• 2 cans (64 ounces) pureed crushed tomatoes
• Cooked white rice
• Cheddar cheese, shredded (optional)

Instructions

1. Put beef in a large pot.
2. Fry on medium, breaking up the beef, until it turns brown. Drain grease.
3. Add peppers and onions to the pot.
4. Fry until the onions are transparent. Drain grease if necessary.
5. Add crushed tomatoes. Simmer for 1 hour, stirring occasionally.
6. Add kidney beans. Simmer for an additional 10 minutes.
7. Add chili powder and garlic salt to taste.
8. Serve over white rice. Optionally, top with shredded cheddar cheese.

Variations

Spicier heat: Increase chili powder to your tolerance, or add cayenne pepper or fresh diced jalapeños in step 3 alongside the peppers and onions for heat that builds during cooking.

Black beans instead of kidney beans: Swap the kidney beans one-to-one for black beans in step 6; the flavor stays deep and earthy, just slightly milder.

Tomato paste concentrate: Reduce the canned tomatoes to 1 can and add 3–4 tablespoons of tomato paste in step 5 to intensify the tomato flavor without extra liquid.

Beef broth base: After draining grease in step 4, add 1 cup of beef broth before the tomatoes; this enriches the sauce and lets you skip or reduce salt adjustments in step 7.

Served with cornbread instead of rice: Omit the rice and serve over warm cornbread for a heartier, more substantial texture contrast.

Tips for Success

Don’t skip draining the grease after browning: The beef releases fat as it cooks; draining twice (after browning and after the vegetables soften) keeps the chili from becoming greasy and lets the spices coat the meat and vegetables evenly.

Taste before adding spices: Chili powder and garlic salt vary in strength by brand; add half the amount you think you need in step 7, stir well, and taste. You can always add more, but you cannot remove over-seasoning.

Stir occasionally during the hour-long simmer: This prevents the bottom from sticking and ensures the tomatoes and beef flavors distribute throughout; every 15–20 minutes is enough.

Kidney beans should stay whole: Add them in the final 10 minutes so they warm through without breaking apart and thickening the broth too much.

Rice should be cooked separately: Make your white rice in a pot or rice cooker while the chili simmers so both are hot when you plate; ladle the chili over the rice rather than mixing them together.

Storage and Reheating

Store in an airtight container in the refrigerator for up to 4 days. The chili thickens slightly as it cools; reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of water or beef broth if it becomes too thick. You can also reheat in the microwave in 2-minute intervals, stirring between each, until hot through.

The chili freezes well for up to 3 months in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating, or reheat gently from frozen on the stovetop, allowing extra time and stirring frequently.

FAQ

Can I brown the beef ahead of time? Yes. Brown and drain the beef the day before, store it in an airtight container in the fridge, and add it to the pot with the peppers and onions when you’re ready to cook. This cuts your active cooking time in half.

What if I don’t have fresh onions and peppers? Frozen diced onions and peppers work; use roughly the same volume and skip the initial frying step—add them directly to the pot with the tomatoes in step 5, as they’re already partially cooked and release liquid more quickly.

Can I use ground turkey or chicken instead of beef? Ground turkey works as a straight swap and produces a leaner chili with milder flavor; ground chicken is very lean and can taste thin, so brown it with a tablespoon of oil and consider adding a teaspoon of Worcestershire sauce or a beef bouillon cube to maintain depth.

Why is my chili watery? Tomato cans vary slightly in liquid content. If it seems too thin after simmering, leave the lid off for the last 15 minutes to let excess moisture evaporate, or stir in 1–2 tablespoons of tomato paste to thicken and concentrate flavor.