Hearty Chili Bowl Base (Print-Friendly)

Seasoned beef and bean chili served over rice with fresh toppings

# What You'll 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 or vegetable broth

→ Serving

20 - 2 cups cooked rice or 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 Make It:

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 another 3 to 4 minutes until peppers begin to soften.
03 - Add ground beef and cook, breaking it apart with a wooden spoon, until browned and no pink remains.
04 - Stir in tomato paste and cook for 1 minute to caramelize slightly.
05 - Add diced tomatoes, kidney beans, black beans, corn, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper. Mix thoroughly to combine all ingredients.
06 - Pour in 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 directions.
08 - Spoon cooked grains into bowls and ladle chili over the top. Add desired toppings and serve immediately.

# Expert Advice:

01 -
  • It actually gets better as it sits, so you can make it ahead without any stress or timing anxiety.
  • The spice blend feels balanced and warmly familiar without overpowering, letting the ingredients shine without pretense.
  • You can load your bowl however you want, making it feel custom and exciting every single time you serve it.
02 -
  • Don't skip rinsing your canned beans—this one step prevents that slightly grainy, starchy texture from overtaking the chili.
  • If your chili tastes flat after cooking, add a pinch of salt or a squeeze of lime at the end; sometimes it just needs that brightness to wake up.
03 -
  • Toasting your spices in a dry pan for thirty seconds before adding them to the pot intensifies their flavor in ways that feel almost magical.
  • Add a small square of dark chocolate at the end if the chili tastes a bit thin—it rounds out the spices and adds subtle depth without tasting sweet.
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