Name: EASY Classic Chili Recipe (Perfect for FALL!)
Prep time: 00:10
Cook time: 00:15
Total time: 00:25
Cuisine: American
Ingredients: 20-21

This Easy 25-minutes Classic Beef Chili Recipe packs a punch of earthy, sweet, and spicy flavors. It is served in a bread bowl to heighten your foodgasm and topped with some sour cream and cheese for extra creamy deliciousness.

When the weather is chilly, it’s time for chili. Fall is in full effect, and that means sweater weather and comfort food (yunno, I’m a sucker for comfort food).

The reason I like chili so much is that you can make a big batch, and the longer you keep it in the fridge, the better the flavors get. But if you’re like me, it probably won’t last longer than a day.

This hearty beef chili recipe is super filling, and the fact that it is served in edible bowls makes it easy to down everything without leaving a trace.

I have to say that it does pack in a lot of mouthwatering flavors because of the herb seasonings and the combination of all the sweet ingredients used to prepare it.

EASY Classic Chili Recipe (Perfect for FALL!)

SERVING

prep time

00:10

COOK TIME

00:15

INGREDIENTS

20-21

TOTAL TIME

00:25

EQUIPMENT

Measuring spoons
Knife
Cutting board
Large non-stick skillet
Large deep pot
Sieve
Spatula
Soup Ladle

INGREDIENTS

For the Chili:

1 Yellow onion, chopped
1 tablespoon Garlic
1 Green bell pepper, chopped
1 pound Lean ground beef
2 ½ tablespoons Chili powder
2 tablespoons Cumin
1 tablespoon Cayenne pepper
2 tablespoons Garlic powder
1 can (14.5 oz.) Stewed tomatoes
3 tablespoons Tomato paste
2 tablespoons Sugar
1 small bottle Beer
1 can (16 oz.) Kidney beans
1 can (16 oz.) Black beans
Salt to taste
Pepper to taste
Olive oil

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To serve:

3 large sourdough bread rolls

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To Garnish:

Sour cream
Green onions
Cheddar cheese, grated

INSTRUCTIONS

Heat up some olive oil in a non-stick skillet on medium heat, add in the chopped onion, garlic and let it brown slightly for 2 minutes. Then, add in the chopped bell pepper and ground beef, sprinkle salt and pepper to taste, stir to combine the flavors. Leave to cook for another 5-7 minutes.
Open your cans of beans into a sieve and rinse thoroughly. Set aside.
Into the sizzling meat, add in the chili powder, cumin, cayenne pepper, and garlic powder, stir to get all the flavor in. Leave to simmer for only 2 minutes.
Transfer the chili from the skillet into a large deep pot. Add in the beer, stewed tomatoes, tomato paste, sugar, and the rinsed beans, stir until it comes to a boil. Reduce the heat a little and let it simmer for 5 minutes.
Use a sharp knife to cut open a circle in the middle of your bread so that you create a bowl for the chili to sit in.
Let the beef chili down from the heat and ladle some chili into the bread bowls. Garnish with a dollop of sour cream, a sprinkle of cheese, and green onions. Serve immediately.

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Notes

Feel free to use any of your favorite bell pepper in place of the green I used for this recipe. Also, feel free to use your favorite type of beans.
If you can’t use sourdough bread rolls, you can use kaiser rolls instead.

When the weather is chilly, it’s time for chili. Fall is in full effect, and that means sweater weather and comfort food (yunno, I’m a sucker for comfort food).

This hearty beef chili recipe is super filling, and the fact that it is served in edible bowls makes it easy to down everything without leaving a trace.

I have to say that it does pack in a lot of mouthwatering flavors because of the herb seasonings and the combination of all the sweet ingredients used to prepare it.