Hearty Chili Bowl Base (Printable)

Hearty chili with beef, beans, and spices served over rice with your favorite toppings.

# What You Need:

→ Chili Base

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
19 - 1 cup beef broth

→ Serving

20 - 2 cups cooked rice or cooked grains

→ Toppings

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

# How-To:

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. Mix thoroughly.
06 - Pour in beef 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 bowls and ladle chili over the top. Add desired toppings.

# Expert Hacks:

01 -
  • It's genuinely hard to mess up, even if you're new to cooking or distracted by life happening around you.
  • The smell alone makes your whole house feel like a hug, and your guests will arrive thinking you've been cooking all day.
  • You can make it exactly as mild or spicy as your mood demands, no apologies needed.
  • Leftovers taste even better the next day, which is rare and wonderful.
02 -
  • Rinsing your canned beans isn't optional—it removes starch and excess sodium that would make your beautiful chili taste metallic and one-dimensional.
  • Don't skip simmering with the lid off for the last 10 minutes if your chili seems too loose; this lets excess liquid evaporate and deepens the flavor considerably.
  • Taste as you go, especially with spices; every stove cooks differently and every person's palate is their own authority.
03 -
  • Buy your spices from a bulk section if possible—they're fresher, cheaper, and you can buy exactly what you need rather than a whole jar gathering dust in your cabinet.
  • Use a wooden spoon instead of a metal one; it feels better against the pot, breaks up meat more gently, and somehow makes the whole experience feel more connected.
  • If you're making this for a crowd, do everything up until adding the broth the day before, then finish it the day of so your kitchen isn't hectic right before serving.
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