Hearty Chili Bowl Base (Printable Version)

Hearty chili with beef, beans, and spices over rice, topped with your favorite garnishes

# 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, optional
19 - 1 cup beef broth

→ Serving Base

20 - 2 cups cooked rice or grains

→ Toppings

21 - Shredded cheddar cheese, optional
22 - Sour cream or Greek yogurt, optional
23 - Sliced green onions, optional
24 - Chopped cilantro, optional
25 - Diced avocado, optional
26 - Jalapeño slices, optional
27 - Lime wedges, optional

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 2 to 3 minutes until softened and translucent.
02 - Stir in minced garlic and diced red and green bell peppers. Cook for 3 to 4 minutes until peppers begin to soften.
03 - Add ground beef to the pot and cook, breaking it apart with a wooden spoon, until completely browned and no pink remains, approximately 5 to 7 minutes.
04 - Stir in tomato paste and cook for 1 minute, allowing it to caramelize and develop deeper flavor.
05 - Add diced tomatoes with juice, kidney beans, black beans, corn kernels, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if desired. Mix thoroughly to combine.
06 - Pour in beef broth and bring mixture to a simmer. Reduce heat to low, cover partially, and cook for 25 to 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
07 - While chili simmers, prepare rice or grains according to package directions until tender and cooked through.
08 - Divide cooked grains among serving bowls and ladle chili over the top. Add desired toppings including cheese, sour cream, green onions, cilantro, avocado, jalapeños, and lime wedges.

# Expert Advice:

01 -
  • It's a one-pot wonder that doesn't taste like you rushed it, even though you absolutely can.
  • You can load it with toppings or keep it simple, and either way it feels like a proper meal.
  • Leftovers actually get better as the flavors settle, so it rewards you twice.
02 -
  • Don't skip draining and rinsing your canned beans—that starchy liquid will make your chili feel muddy and thick in a way that tastes a little off.
  • Taste it before you serve it and adjust the spices, because every brand of chili powder and paprika tastes slightly different and you want it to taste like your version, not mine.
03 -
  • Make the chili a few hours ahead or even a full day before serving—it tastes noticeably better when the flavors have had time to settle and talk to each other.
  • If you're nervous about spice level, start with half the cayenne and work your way up, because heat builds as you taste it and you can always add more but you can't take it out.
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