Hearty Chili Bowl Base (Printable)

Hearty chili with beef, beans, and corn served over fluffy rice with your favorite 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 broth

→ Serving

20 - 2 cups cooked rice or cooked 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

# Directions:

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 to the pot. Cook for 3 to 4 minutes, stirring occasionally.
03 - Add ground beef to the pot and cook, breaking it apart with a spoon, until completely browned and no longer pink, approximately 5 to 7 minutes.
04 - Stir in tomato paste and cook for 1 minute to develop flavor.
05 - Add diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne pepper. Mix thoroughly to combine all ingredients.
06 - Pour in beef broth and bring mixture to a simmer. Reduce heat to low, cover pot, and cook for 25 to 30 minutes, stirring occasionally.
07 - While chili simmers, prepare rice or grains according to package directions.
08 - Spoon cooked rice or grains into serving bowls and ladle chili over the top. Add desired toppings and serve immediately.

# Expert Tips:

01 -
  • It tastes like it simmered for hours but actually comes together in about an hour total, which feels like winning at cooking.
  • The toppings are optional, so you can eat it plain one day and loaded the next, depending on your mood and what's in the fridge.
  • Leftovers taste even better, making it perfect for meal prep or unexpected guests.
02 -
  • Draining and rinsing canned beans isn't just a suggestion; it makes a real difference in how the final chili tastes and prevents it from tasting like the inside of a tin can.
  • Don't skip browning the meat properly—those browned bits stuck to the bottom of the pot are liquid gold for flavor, so scrape them up with your spoon.
  • Tasting as you go matters; chili spices can be overwhelming if you're not careful, so adjust salt and heat to your preference before serving.
03 -
  • Cook the tomato paste in the hot pot for a full minute before adding the wet ingredients; this removes any tinny taste and deepens the whole dish.
  • If your chili tastes flat after simmering, a squeeze of fresh lime juice right before serving wakes everything up without tasting citrusy.
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