Hearty Chili Bowl Base (Print version)

Hearty beef and bean chili served over rice with vegetables, spices, and 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 3 to 4 minutes.
03 - Add ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, approximately 5 to 7 minutes.
04 - Stir in tomato paste and cook for 1 minute.
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.
06 - Pour in broth, bring to a simmer, reduce heat to low, cover, and cook for 25 to 30 minutes, stirring occasionally.
07 - While chili simmers, cook rice or grains according to package directions.
08 - Spoon cooked grains into bowls and ladle chili over the top. Add desired toppings.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can feed a crowd without spending your whole evening at the stove.
  • The spice blend is forgiving—dial it up or down depending on who's eating, and it still tastes incredible.
  • You can make it vegetarian, dairy-free, or swap proteins without losing any of that soul-satisfying warmth.
02 -
  • Don't skip draining and rinsing your canned beans—the starchy liquid will make your chili cloudy and muddy-tasting instead of vibrant.
  • Taste the chili after it's simmered for twenty minutes and again before serving; spices bloom differently depending on your altitude and stove, so adjusting near the end prevents regret.
03 -
  • Toast your dried spices in the oil for thirty seconds before adding vegetables—it wakes them up and makes their flavors sing instead of taste flat.
  • If your chili seems too thin after simmering, let the lid off for the last five minutes to reduce the liquid slightly, or stir in a tablespoon of cornstarch mixed with cold water to thicken without muddying the flavor.
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