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Mexican Chili with Meat

A flavor-packed chili with ground beef, bell peppers, and seasoned beans, simmered to perfection for a hearty meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Use lean ground beef for a healthier option.
  • 1 unit onion, chopped A yellow or white onion works best.
  • 3 cloves garlic, minced Fresh minced garlic adds flavor.
  • 1 unit red bell pepper, diced Adds sweetness to the chili.
  • 1 unit green bell pepper, diced
  • 1 can (14 ounces) canned tomatoes, diced You can also use fresh tomatoes.
  • 1 can (15 ounces) kidney beans, drained and rinsed Other beans like black or pinto can be used.
  • 2 tablespoons chili powder Adjust to taste for spiciness.
  • 1 teaspoon cumin
  • to taste Salt and pepper Season to your preference.
  • 2 tablespoons olive oil For sautéing vegetables.
  • for garnish Fresh cilantro Adds freshness when serving.

Method
 

Preparation
  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
  3. Increase the heat to medium-high and add the ground beef. Use a wooden spoon to break it apart and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
  4. Stir in the diced red and green bell peppers, cooking for an additional 3-4 minutes until they start to soften.
  5. Pour in the canned tomatoes, kidney beans, chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
  6. Once boiling, reduce the heat to low and cover the pot. Allow the chili to simmer for at least 30-45 minutes, stirring occasionally.
  7. Before serving, taste and adjust seasoning if necessary. Garnish with fresh cilantro and any other toppings you prefer.

Notes

For a twist, consider using turkey or chicken as a leaner alternative to beef. Avoid overcooking the vegetables initially—they should maintain a slight crunch for perfect texture. Can be stored for up to 4 days in the refrigerator or frozen for up to 3 months.