A flavorful and hearty chili recipe perfect for any occasion.
Heat some oil in a large saucepan over medium heat.
Using a neutral oil like vegetable or canola ensures the flavors of the spices shine through.
Add the chopped onion and minced garlic, cooking until softened.
Stir frequently to prevent the garlic from burning, which can make it bitter.
Stir in the ground beef, breaking it apart with a wooden spoon, and cook until browned.
Ensure the beef is evenly browned for a richer flavor.
Add the diced bell pepper and cook for a few minutes until slightly softened.
Dice the bell pepper into even pieces for uniform cooking.
Stir in the diced tomatoes, tomato puree, chili powder, paprika, cumin, oregano, crumbled bouillon cube, and water.
Mix well to ensure the spices are evenly distributed.
Bring the mixture to a simmer, then reduce the heat to low and cook for 45 minutes, stirring occasionally.
Cover the saucepan partially to prevent excessive evaporation while allowing the chili to thicken.
Rinse and drain the kidney beans, then add them to the chili and cook for an additional 15 minutes.
Rinsing the beans removes excess sodium and improves their texture.
Serve the chili hot, garnished with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.
Pair the chili with crusty bread or rice for a complete meal.
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