Bell Pepper Chili

Introduction

This one-pot chili simmers beef, peppers, and onions into a rich, deeply flavored sauce that cooks down over 70 minutes. You brown the meat first, build the base with aromatics, then let the tomatoes and beans meld together into something cohesive and satisfying—serve it over rice with a cheese topping if you want it.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Servings: 12

Ingredients

• 3-3½ pounds ground beef
• 6-8 onions, coarsely chopped
• 2-3 bell peppers, coarsely chopped
• Chili powder
• Garlic salt
• 1 can (about 2 cups) kidney beans
• 2 cans (64 ounces) pureed crushed tomatoes
• Cooked white rice
• Cheddar cheese, shredded (optional)

Instructions

1. Put beef in a large pot.
2. Fry on medium, breaking up the beef, until it turns brown. Drain grease.
3. Add peppers and onions to the pot.
4. Fry until the onions are transparent. Drain grease if necessary.
5. Add crushed tomatoes. Simmer for 1 hour, stirring occasionally.
6. Add kidney beans. Simmer for an additional 10 minutes.
7. Add chili powder and garlic salt to taste.
8. Serve over white rice. Optionally, top with shredded cheddar cheese.

Variations

Spicier heat: Use hot chili powder instead of standard chili powder, or add cayenne pepper in the final seasoning step to dial up the burn without changing the overall flavor.

Smoky depth: Stir in 1-2 teaspoons of smoked paprika along with the chili powder to add a charred, smoky backbone that complements the tomatoes and beef.

Extra vegetables: Add diced zucchini, carrots, or celery in step 3 alongside the peppers and onions to bulk up the vegetable content and create a more robust texture.

Beans-forward: Use two cans of kidney beans instead of one, or add a second type of bean (pinto or black) in step 6 to shift the protein and fiber balance toward legumes.

Served differently: Skip the rice and serve the chili over baked potatoes, with cornbread on the side, or as a topping for hot dogs for a casual weeknight meal.

Tips for Success

Don’t skip draining the grease twice. After browning the meat and again after frying the onions and peppers, you’ll remove excess fat that can make the finished chili greasy rather than silky.

Stir occasionally during the long simmer. Every 15 minutes or so, give the pot a gentle stir to prevent the bottom from sticking and to ensure the flavors meld evenly.

Taste before seasoning. The chili powder and garlic salt are added at the end on purpose—add them gradually, stir in, and taste again so you don’t over-salt or over-spice in a single pour.

Cook your rice separately. Prepare white rice in a separate pot or rice cooker so it’s ready when the chili finishes, rather than timing both together.

The chili thickens as it cools. If it looks slightly thin when you pull it off the heat, it will tighten up as it sits; don’t reduce it further or it may become dense.

Storage and Reheating

Store the chili in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months; freeze it in smaller portions for easier thawing and reheating. To reheat, place it in a pot over medium heat, stirring occasionally, until warmed through (about 10–15 minutes from refrigerator temperature, 20–25 minutes from frozen). You can also reheat individual servings in the microwave at 50% power for 2–3 minutes, stirring halfway through. Add a splash of water or broth if the chili seems too thick after storage.

FAQ

Can I make this ahead and reheat it?

Yes, this chili actually tastes better the next day as flavors settle. Make it up to 4 days in advance and reheat on the stovetop whenever you’re ready to serve.

What if I don’t have kidney beans on hand?

Black beans, pinto beans, or a mixture work equally well; use the same quantity and add them at the same point in the recipe.

How do I make this less salty if I overseasoned it?

Add a diced potato or a splash of unseasoned broth and let it simmer for 5–10 more minutes; the potato will absorb excess salt.

Should the chili bubble during the simmer, or stay quiet?

Keep it at a gentle simmer with occasional bubbles breaking the surface—too rapid a boil will cause the sauce to reduce too quickly and the flavors won’t meld as smoothly.