Instructions
- Cook the Meat:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef or turkey and cook until browned. Drain excess fat if necessary.
- Sauté the Vegetables:
- Add the diced onion and bell pepper to the pot. Sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute.
- Add Ingredients:
- Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Cook for 1-2 minutes until the spices are fragrant.
- Combine:
- Add the kidney beans, diced tomatoes (with their juice), tomato paste, and broth. Stir everything together until well combined.
- Simmer:
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for at least 30-45 minutes, stirring occasionally. The longer it simmers, the better the flavors will meld.
- Taste and Adjust:
- Taste the chili and adjust seasonings as necessary. If you prefer a thicker chili, let it simmer uncovered for the last 10-15 minutes.
- Serve:
- Ladle the chili into bowls and top with your favorite toppings.
Tips
- Make Ahead: This chili tastes even better the next day, so feel free to make it a day in advance!
- Spice Level: Adjust the cayenne pepper to control the heat. You can also add hot sauce for an extra kick.
- Vegetarian Option: Substitute the meat with lentils or additional beans.
Enjoy your tailgate, and go Boilermakers!