Pin it When the air turns crisp, there is nothing quite as inviting as a steaming bowl of homemade chili. This Chili Bowl Base is the ultimate comfort food, combining savory ground beef, hearty beans, and a signature blend of warm spices like smoked paprika and cumin. Served over a bed of fluffy grains, it is a complete, satisfying meal that brings warmth to any table.
Pin it This recipe is a one-pot wonder that simplifies dinner without sacrificing depth of flavor. As the chili simmers, the ingredients meld together to create a rich, thick base that pairs perfectly with the neutral texture of rice or quinoa. It’s a reliable classic that feels both nostalgic and fresh with every bite.
Ingredients
- Chili
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 pound (450 g) ground beef (or turkey/plant-based alternative)
- 2 tablespoons tomato paste
- 1 can (15 oz/425 g) diced tomatoes
- 1 can (15 oz/425 g) kidney beans, drained and rinsed
- 1 can (15 oz/425 g) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 cup beef or vegetable broth
- Serving
- 2 cups cooked rice, brown rice, or cooked grains (quinoa, farro, etc.)
- Toppings (optional)
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Sliced green onions
- Chopped cilantro
- Diced avocado
- Jalapeño slices
- Lime wedges
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add the onion and sauté for 2–3 minutes until softened.
- Step 2
- Add garlic and bell peppers. Cook for another 3–4 minutes.
- Step 3
- Add ground beef (or alternative) and cook, breaking it up with a spoon, until browned and no longer pink.
- Step 4
- Stir in tomato paste and cook for 1 minute.
- Step 5
- Add diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using). Mix well.
- Step 6
- Pour in the broth, bring to a simmer, and reduce heat to low. Cover and cook for 25–30 minutes, stirring occasionally.
- Step 7
- Meanwhile, prepare rice or grains according to package instructions.
- Step 8
- To serve, spoon rice or grains into bowls and ladle chili over the top. Add desired toppings.
Zusatztipps für die Zubereitung
To ensure the best results, use a large pot or Dutch oven for even heat distribution. Essential tools include a wooden spoon for stirring, a chef’s knife and cutting board for prep, and measuring cups and spoons for accuracy. If you are preparing the grains separately, a rice cooker or small saucepan is recommended.
Varianten und Anpassungen
This recipe is flexible; for a vegetarian version, simply use plant-based ground meat or add extra beans. You can adjust the heat level by increasing or decreasing the cayenne and chili powder. For a different texture, try serving the chili over bulgur or barley instead of rice.
Serviervorschläge
Serve the hot chili over your choice of cooked grains in deep bowls. Customize each serving with toppings like shredded cheddar, sour cream, cilantro, avocado, and jalapeños. For a classic touch, enjoy the meal with a side of warm cornbread.
Pin it Whether you’re feeding a crowd or meal-prepping for the week, this Chili Bowl Base is a reliable and delicious choice. Its robust flavors and nourishing ingredients make it a satisfying centerpiece for any mealtime gathering.
Recipe FAQs
- → Can I make this vegetarian?
Yes, simply replace the ground beef with plant-based meat or add extra beans for protein. Use vegetable broth instead of beef broth.
- → How spicy is this dish?
The spice level is moderate. Adjust by adding more or less cayenne pepper and chili powder to suit your taste preferences.
- → What grains work best?
Rice, brown rice, quinoa, farro, bulgur, or barley all work wonderfully. Choose based on your preference and what you have on hand.
- → Can I freeze leftovers?
Yes, the chili freezes well for up to 3 months. Store in airtight containers and thaw before reheating. Add fresh toppings when serving.
- → How can I thicken the chili?
Simmer longer uncovered to reduce liquid, or mash a portion of the beans against the side of the pot to naturally thicken the base.