Directions
- In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned. Drain any excess fat.
- Add the chopped onion, bell pepper, and celery to the pot. Cook until the vegetables are tender, about 5-7 minutes.
- Stir in the diced tomatoes (with juice), tomato sauce, kidney beans, pinto beans, black beans, and diced green chilies.
- Add the chili powder, ground cumin, garlic powder, onion powder, salt, black pepper, and sugar. Stir to combine.
- Pour in the water and bring the mixture to a boil.
- Reduce the heat to low and let the chili simmer for at least 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.
- Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or tortilla chips.
Kitchen Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring spoons
- Wooden spoon or spatula
- Can opener
- Ladle
Tips and Tricks
- Meat Variations: While this recipe uses ground beef, you can substitute ground turkey or chicken for a lighter version. For a vegetarian option, increase the amount of beans or add textured vegetable protein (TVP) instead of meat.
- Spice Level: Adjust the spice level to your preference by adding more chili powder or including a pinch of cayenne pepper. For a milder chili, reduce the amount of chili powder or omit the green chilies.
- Beans: Feel free to mix and match different types of beans based on your preference or what you have on hand. Cannellini beans or chickpeas can be great additions.
- Slow Cooker Option: To make this chili in a slow cooker, brown the meat and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Storing Leftovers
This chili stores wonderfully, making it perfect for meal prep.
- Refrigerator: Allow the chili to cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 4 days.
- Freezer: For longer storage, place the cooled chili in freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove or in the microwave.
Pairing Suggestions
Chili is a versatile dish that pairs well with a variety of sides and drinks. Here are some suggestions:
- Sides: Cornbread, baked potatoes, or a simple green salad make excellent accompaniments.
- Drinks: A cold beer, a glass of red wine, or a refreshing iced tea complement the robust flavors of the chili.