Beef Chili with Bell Peppers and Kidney Beans

Introduction

This chili uses 3-3½ pounds of ground beef, a large amount of onion, and two cans of crushed tomatoes for a thick pot that holds up well over white rice. The one-hour simmer gives the peppers and onions time to soften into the sauce, so it works well for feeding a group or stocking the fridge for a few days.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: 2 hours
• 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

• Change the kidney beans to black beans if you want a slightly firmer texture and a more earthy flavor.
• Use red or yellow bell peppers instead of green for a sweeter finish, or use mostly green peppers for a sharper, more savory chili.
• Replace one of the bell peppers with a poblano pepper if you want mild heat without changing the overall structure of the dish.
• Change the Serve over white rice step by spooning the chili over baked potatoes or mashed potatoes for a heavier, less saucy meal.
• Skip the Cheddar cheese, shredded (optional) if you want a lighter bowl, or swap it for Monterey Jack for a milder melt.

Tips for Success

• Use a pot wide enough for 3-3½ pounds ground beef so the meat browns instead of steaming.
• After browning the beef, drain grease thoroughly; with this much beef, that step makes a noticeable difference in the final texture.
• Cook the onions and bell peppers until the onions are clearly transparent, not just softened at the edges.
• Add chili powder and garlic salt to taste in small additions at the end; the flavor concentrates during simmering, so it is easy to over-season if you add too much at once.

Storage and Reheating

Store the chili in an airtight container in the refrigerator for up to 4 days. Store the rice separately in its own airtight container so it does not absorb too much sauce.

Freeze the chili in freezer-safe containers or heavy freezer bags for up to 3 months. Freeze the rice separately if you want the best texture after reheating.

Reheat the chili on the stovetop over medium-low heat, stirring occasionally, until hot all the way through. If it has thickened in the fridge, add a small splash of water before reheating. For single portions, microwave in a covered bowl in 1-minute intervals, stirring between each round. Reheat rice in the microwave with a damp paper towel over the bowl or on the stovetop with a spoonful of water.

FAQ

Can you make this chili ahead of time?

Yes. The flavor improves after a night in the fridge, and it reheats well for lunch or dinner.

Can you use dried beans instead of canned kidney beans?

Yes. Cook the dried beans separately until tender, then use about 2 cups in place of the canned beans.

Does the chili need the full hour simmer?

Yes. That time lets the crushed tomatoes reduce and the onions and peppers soften enough to blend into the sauce.

Can you cut down the onions?

Yes. You can reduce them if you want a less onion-forward chili, but the finished pot will be a little thinner and less sweet.