-
Prep Time15 Mins
-
Cook Time45 Mins
-
Serving6
-
View
Experience the bold flavors of this spicy red chili, a perfect dish to warm you up during the cooler months. Packed with robust ingredients and just the right amount of heat, it’s a satisfying meal on its own or served with your favorite sides!
Ingredients
Directions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
Add the minced garlic and diced red bell pepper to the pot. Cook for another 2-3 minutes, until the peppers have softened.
Stir in the ground beef or turkey, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-7 minutes.
Once the meat is cooked, add the diced tomatoes, kidney beans, black beans, chili powder, cumin, red pepper flakes, beef broth, salt, and black pepper. Stir to combine.
Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavors will meld together.
Taste and adjust seasoning if necessary. Serve hot, garnished with your favorite toppings such as cheese, sour cream, or fresh cilantro.
Conclusion
Tips:- For a vegetarian version, replace the meat with your choice of mushrooms or lentils.- Feel free to adjust the level of spice by adding more or less red pepper flakes or chili powder.- This chili can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat on the stove or in the microwave before serving.- Enjoy your spicy red chili as a comforting meal on a chilly evening!
Leave a Review