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Hearty Chili

Soul-Warming Hearty Chili

1.5 hoursEasyServes 8

There's something magical about the smell of chili simmering on the stove—it fills the house with warmth and promises of comfort. This recipe has been my go-to for cold winter nights, game day gatherings, and any time I need to feed a crowd with love. The secret is in the slow simmer that lets all those flavors meld together into something truly special. My grandmother used to say, \"Good chili can't be rushed, baby. It needs time to tell its story.\" And honey, this chili has quite a story to tell.

Ingredients

Proteins & Base:

  • • 2 lbs ground beef (80/20)
  • • 1 lb ground Italian sausage
  • • 2 large onions, diced
  • • 4 cloves garlic, minced
  • • 2 bell peppers, diced
  • • 2 tbsp olive oil

Seasonings & Liquids:

  • • 28 oz crushed tomatoes
  • • 15 oz tomato sauce
  • • 6 oz tomato paste
  • • 2 cups beef broth
  • • 2 cans kidney beans, drained
  • • 1 can black beans, drained

Spice Blend:

  • • 3 tbsp chili powder
  • • 2 tsp ground cumin
  • • 2 tsp paprika
  • • 1 tsp oregano
  • • 1/2 tsp cayenne pepper
  • • 2 tsp salt
  • • 1 tsp black pepper
  • • 1 tbsp brown sugar

Instructions

  1. 1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the ground beef and Italian sausage, breaking it up as it cooks, about 8-10 minutes.
  2. 2. Add diced onions and bell peppers to the pot. Cook until softened, about 5-6 minutes. Add minced garlic and cook for another minute until fragrant.
  3. 3. Stir in tomato paste and cook for 2 minutes to develop that deep, rich flavor. This step makes all the difference!
  4. 4. Add all the spices—chili powder, cumin, paprika, oregano, cayenne, salt, pepper, and brown sugar. Stir everything together and let it cook for 1 minute.
  5. 5. Pour in crushed tomatoes, tomato sauce, and beef broth. Stir well, scraping up any browned bits from the bottom of the pot.
  6. 6. Bring to a boil, then reduce heat to low and let it simmer, partially covered, for 1 hour. Stir occasionally.
  7. 7. Add the kidney beans and black beans. Continue simmering for another 30 minutes, stirring occasionally.
  8. 8. Taste and adjust seasonings as needed. The chili should be thick and rich—if too thin, simmer uncovered for a few more minutes.
  9. 9. Serve hot with your favorite toppings: shredded cheese, sour cream, green onions, or cornbread on the side.

Bre's Pro Tips

  • • Browning the tomato paste creates incredible depth of flavor
  • • The longer you simmer, the better it gets—patience is key
  • • Chili tastes even better the next day after flavors have melded
  • • Serve with warm cornbread and a dollop of sour cream
  • • Freeze portions for easy weeknight dinners
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