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Zippys Chili Recipe

Zippys Chili Recipe - recipe card
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A hearty, boldly spiced chili with tender ground beef, kidney beans, and a rich tomato base. The chili powder and cumin deliver deep warmth, while the chunky vegetables add texture. Perfect for a comforting weeknight meal.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 large onion (about 1 cup), finely chopped
  • 1 medium green bell pepper (about 1 cup), chopped
  • 3 cloves garlic, minced
  • 1 pound ground beef (80% lean)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1/2 cup water or low-sodium beef broth

Instructions

  1. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers. Add the chopped onion and bell pepper and cook, stirring frequently, for 4 to 5 minutes until the vegetables soften and the onion becomes translucent.
  2. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic, as it will turn bitter.
  3. Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes until the beef is fully browned and no longer pink. The meat should sizzle and release its juices.
  4. Spoon off and discard any excess fat from the pot, leaving about 1 tablespoon behind for flavor. Leaving too much fat will make the chili greasy.
  5. Sprinkle the chili powder, cumin, kosher salt, and black pepper over the browned beef. Stir to coat the meat and vegetables evenly, and cook for 1 minute until the spices become fragrant. This blooming step deepens the flavor.
  6. Pour in the undrained diced tomatoes, including all the liquid. Scrape the bottom of the pot with the spoon to release any browned bits, which are packed with flavor.
  7. Add the drained kidney beans and the water or broth. Stir everything together until well combined. The liquid should just cover the solids; if not, add a few extra tablespoons of water or broth.
  8. Bring the chili to a gentle boil, then reduce the heat to low so it simmers with small bubbles breaking the surface. Cover the pot partially with a lid and let it cook for 30 minutes, stirring occasionally to prevent sticking. The chili should thicken slightly and the flavors meld.
  9. After 30 minutes, uncover the pot and continue simmering on low for another 10 to 15 minutes, stirring occasionally, until the chili reaches your preferred thickness. It should be rich and hearty, not watery.
  10. Taste the chili and adjust seasoning if needed, adding more salt or a pinch of cayenne for heat. Serve hot with your choice of toppings such as shredded cheddar cheese, sour cream, sliced green onions, or cornbread on the side.

Notes

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months in freezer-safe containers, leaving 1/2 inch headspace for expansion. Reheat in a pot over medium-low heat, stirring occasionally, until bubbling (about 10 minutes). Alternatively, microwave individual portions in a microwave-safe bowl on high for 2 to 3 minutes, stirring halfway through. For best texture, thaw frozen chili overnight in the fridge before reheating.

Nutrition

Keywords: Zippys chili, chili recipe, American chili, beef chili, kidney bean chili, stovetop chili, comfort food, weeknight dinner, one-pot meal, spicy chili

Find it online: https://copycatkitchenco.com/zippys-chili/