Prepare to embark on a flavor explosion that will revolutionize your chili game forever! The Big Five Pepper Chili isn't just another ordinary recipe - it's a spicy symphony of colors and heat that will transform your dinner table into a culinary adventure. With five different peppers dancing together in one pot, this chili promises to deliver a taste experience that will make your taste buds stand up and cheer!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 jalapeño, minced
- 2 cans (15 oz) kidney beans, drained
- 2 cans (15 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients on a clean countertop. This will help streamline the cooking process.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning.
- Next, add the ground beef to the pot. Cook, breaking it apart with a wooden spoon, until it is browned and cooked through, about 7-10 minutes. Drain any excess fat if necessary.
- Once the beef is browned, stir in the chopped green, red, and yellow bell peppers, along with the minced jalapeño. Cook for another 5 minutes until the peppers start to soften.
- Now, add the two cans of drained kidney beans and the two cans of diced tomatoes (with their juice) to the pot. Stir well to combine all the ingredients.
- Season the chili with chili powder, cumin, salt, and pepper. Stir to incorporate the spices evenly throughout the mixture.
- Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, stirring occasionally to prevent sticking.
- After 45 minutes, taste the chili and adjust the seasoning if necessary. If you prefer a spicier chili, you can add more minced jalapeño or additional chili powder at this stage.
- Once the chili has reached your desired flavor and consistency, remove it from the heat. Let it sit for a few minutes before serving.
- Serve the Big Five Pepper Chili hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro.
- This recipe yields approximately 8 servings. Enjoy your delicious, hearty chili!
Tips
- Choose fresh, high-quality peppers to maximize flavor complexity and ensure vibrant color in your chili.
- For a deeper flavor profile, consider browning the ground beef in batches to achieve better caramelization.
- If you're sensitive to heat, remove the jalapeño seeds before mincing to reduce spiciness.
- Allow the chili to simmer slowly - this helps develop richer, more integrated flavors and tenderizes the meat.
- For an extra layer of depth, try adding a small amount of dark chocolate or a splash of coffee during cooking.
- Make this chili a day ahead, as the flavors continue to meld and improve overnight in the refrigerator.
- Experiment with toppings like crispy bacon bits, fresh avocado, or a dollop of Greek yogurt to personalize your dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 25g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 65mg
