Hearty
Chili Soup
Servings
6
Ready In:
3 Hours
Good For:
Dinner
About this Recipe
Warm up with this Hearty Chili Soup, where savory ground beef meets tender red beans for a satisfying meal.
Infused with a rich blend of spices and simmered to perfection, this recipe is perfect for chilly evenings or game day gatherings.
Serve it with crusty bread or over rice for a complete and comforting dish that will please the whole family.
INGREDIENTS:
- 1-1lb. brick Wild Harvest 80/20 Ground Beef
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 large White Onion, diced
- 2 cloves Garlic, minced
- 1 Green Bell Pepper, chopped
- 1 Red Bell Pepper, chopped
- 2 Tablespoons Chili Powder (adjust to your spice preference)
- 1 Tablespoon Cumin
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Cayenne Pepper (optional, for extra heat)
- 1 (28oz.) can Crushed Tomatoes
- 1 (15 oz.) can Tomato Sauce
- 1 (15oz.) can Diced Tomatoes, undrained
- 1 (14oz.) can S&W Red Kidney Beans, drained and rinsed
- 1 (15oz.) can Pinto Beans, rinsed and drained (optional)
- 1 cup Roli Roti® Butcher’s Beef Bone Broth™
- Salt and Pepper, to taste
- Optional Toppings: Shredded Cheese, Sour Cream, Chopped Cilantro
Step 1
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and bell peppers, and cook for another 2-3 minutes until fragrant.
Step 2
Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Step 3
Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, allowing the spices to bloom and release their flavors.
Step 4
Add the crushed tomatoes, tomato sauce, and diced tomaotes to the pot. Stir well to combine.
Step 5
Add the rinsed and drained kidney beans (and pinto beans, if using) and the beef broth to the pot.
Step 6
Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for at least 2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together.
Step 8
Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, sour cream, chopped green onions, cilantro, or avocado slices.
SPICE LEVEL
Feel free to adjust the amount of chili powder and cayenne pepper to your preference. If you like a milder chili, use less chili powder and omit the cayenne pepper. For a spicier chili, add more of both.
BEAN VARIETY
You can use any type of beans you like in this chili. Black beans, cannellini beans, or even a mix of beans would work well.
NOTES
Chili is even better the next day! You can make it ahead of time and store it in the refrigerator for up to 3 days. Chili also freezes beautifully. Let it cook completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
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