Get ready to warm up with a bowl of this hearty homemade chili, the ultimate comfort food perfect for chilly evenings! This recipe features a rich and flavourful base of ground beef sautéed with vibrant peppers, onions, and garlic, creating a savoury foundation that’s packed with flavour. A medley of spices—including smoky paprika, cumin, and a touch of cocoa—adds depth and warmth, while the addition of beer and Worcestershire sauce enhances the richness of the dish. Simmered to perfection for two hours, this chili is not just delicious but also a great way to feed a crowd or meal prep for the week ahead.
To elevate your chili experience, we recommend topping it with a dollop of sour cream and a generous sprinkle of cheddar cheese. The creamy and tangy toppings perfectly balance the spice and warmth of the chili, making each bite a delightful explosion of flavours. Whether you’re hosting a game day gathering or simply looking for a cozy dinner, this chili recipe will surely become a favourite in your household. Grab your Dutch oven and let’s get cooking!
The Ultimate Comfort Food: Hearty Homemade Chili
Ingredients
- 2 lb ground beef
- 2 tbsp olive oil (for browning and sautéing)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 1 large onion (diced)
- 3-5 garlic cloves (minced)
- 2-4 jalapeños (diced, seeds removed for less heat)
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tbsp cayenne pepper (optional for more heat)
- 1 tbsp cocoa powder
- ½ tbsp dried thyme
- ½ tbsp dried sage
- 1 tbsp dried parsley
- 1-2 bay leaf
- 1 Bottle of Beer
- 2 tbsp Worcestershire sauce
- 1 can (28 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 can beans (kidney or black beans, rinsed and drained)
- Toppings: Sour cream, shredded cheddar cheese, and chopped green onions
Instructions
- Brown the Beef: Heat 1 tbsp of olive oil in a Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Once cooked, remove the beef from the pot and set aside.
- Sauté the Vegetables:In the same Dutch oven, add another 1 tbsp of olive oil. Add diced green and red peppers, onions, garlic, and jalapeños. Sauté until softened and fragrant, about 5-7 minutes.
- Add the Spices: Sprinkle in the smoked paprika, chili powder, cumin, salt, black pepper, paprika, garlic powder, onion powder, cayenne, cocoa powder, thyme, sage, parsley, and the bay leaf. Stir for about 1 minute to let the spices bloom.
- Deglaze with Beer: Pour in the beer to deglaze the pot, scraping up any brown bits stuck to the bottom. Let it simmer for a minute to reduce slightly.
- Add Tomatoes and Beef: Return the browned beef to the pot. Stir in the diced tomatoes and tomato paste, then add the Worcestershire sauce.
- Simmer the Chili: Reduce the heat to low, cover, and let the chili simmer for about 2 hours, stirring occasionally.
- Add Beans: Thirty minutes before the chili is done, add the rinsed and drained beans. Continue to simmer uncovered, allowing the flavors to meld.
- Serve and Garnish: Ladle the chili into bowls and top with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and a few green onions if desired.
- This hearty chili is perfect on its own or served with crusty bread or cornbread on the side. Enjoy every spoonful of this richly seasoned, deeply comforting meal!