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Simple Chili Recipe with Roasted Red Peppers and Tex-Mex Finish Recipe

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4.4 from 52 reviews

This Simple Chili recipe is a hearty and flavorful dish made with ground beef, fire roasted vegetables, beans, and a blend of spices. Ready in just 45 minutes on the stovetop, it offers a perfect balance of smoky, spicy, and slightly sweet flavors, with optional Tex-Mex toppings for extra zest. Ideal for family dinners, this chili is easy to prepare and perfect for colder days or any occasion craving comfort food.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 tablespoon garlic, smashed and minced
  • 1 (12-oz) jar roasted red peppers, drained and chopped
  • 1 (15-oz) can fire roasted diced tomatoes, not drained
  • 2 (15-oz) cans kidney beans, drained
  • 1 (7-oz) can diced green chiles (fire roasted), not drained

Spices & Seasonings

  • 2 teaspoons kosher salt
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/2 to 1 cup brown sugar

Liquids & Optional Ingredients

  • 2 cups beef broth
  • 2 tablespoons tomato paste (optional)

Garnishes & Serving Suggestions

  • Sour cream
  • Shredded cheddar cheese
  • Chopped green onions
  • Chopped white onions
  • Cilantro (for Tex-Mex flavor)
  • Lime wedges (for Tex-Mex flavor)
  • Tortilla chips (for Tex-Mex flavor)

Instructions

  1. Brown the Beef and Onions: In a large soup pot, add 1 pound ground beef and 1 chopped onion. Heat over medium-high heat for 7-10 minutes, crumbling and breaking up the beef until browned and the onion is translucent. Then turn off the heat.
  2. Drain Grease: Tilt the pan and spoon out the excess grease into a foil-lined bowl. Refrigerate the grease until hardened and dispose of it properly to reduce fat in the chili.
  3. Sauté Garlic: Add 1 tablespoon minced garlic to the pot and heat over medium-high for about 1 minute until fragrant.
  4. Add Roasted Peppers, Tomatoes, Beans, and Chiles: Add the drained chopped roasted red peppers, fire roasted diced tomatoes (with juices), drained kidney beans, and diced green chiles to the pot.
  5. Season the Chili: Add 2 teaspoons kosher salt, 2 teaspoons chili powder, 2 teaspoons cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon black pepper. Stir to combine all the spices evenly.
  6. Add Brown Sugar: Stir in 1/2 to 1 cup brown sugar depending on your preferred sweetness level. The sugar balances the acidity and enhances the flavor complexity.
  7. Pour Beef Broth: Add 2 cups beef broth to give the chili the desired consistency. Adjust the amount if you prefer it soupier or thicker.
  8. Add Tomato Paste (Optional): Mix in 2 tablespoons tomato paste for a thicker, richer chili texture. Using tomato paste from a tube minimizes waste.
  9. Simmer the Chili: Bring the mixture to a boil over high heat. Then reduce to a low simmer and cook uncovered for about 30 minutes, stirring every few minutes to prevent sticking and to meld flavors.
  10. Add Creaminess (Optional): Turn off heat and stir in a large dollop of sour cream to the entire pot for creamy richness. Alternatively, serve sour cream on the side.
  11. Serve and Garnish: Top the chili with sour cream, shredded cheddar cheese, chopped green onions, and chopped white onions. Serve hot with a side of sweet cornbread.
  12. Tex-Mex Toppings (Optional): For a Tex-Mex twist, add cilantro, lime wedges, and crushed tortilla chips as garnishes. Typically omit cornbread when serving with these toppings.

Notes

  • You can control the heat by adjusting the cayenne pepper and red pepper flakes to your liking.
  • Using fire roasted tomatoes and chiles adds a smoky depth but regular canned versions work fine.
  • Beef broth quantity can be adjusted to achieve desired chili consistency.
  • Stir the chili often during simmering to avoid burning on the bottom of the pot.
  • Leftover chili tastes even better after a day as flavors continue to develop.
  • For slow cooker preparation, after sautéing garlic, combine all ingredients in a slow cooker and cook low for 6-8 hours or high for 3-4 hours.
  • You can substitute ground turkey or chicken for a leaner version but the flavor will be slightly different.
  • Brown sugar balances acidity but can be decreased for a less sweet chili.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup/Stew
  • Method: Stovetop
  • Cuisine: American/Tex-Mex

Find it online: https://allyumcooks.com/simple-chili-recipe-with-roasted-red-peppers-and-tex-mex-finish-recipe/