Food · The Lion Chef
Food
Hearty Homemade Chili
A generous beef-and-bean chili layered with colorful peppers, jalapeño, cumin, paprika, and slow-simmered tomatoes.
- Time
- 1 hour 50 minutes
- Yield
- Serves 8
- Level
- Easy
Behind the recipe
A little story before we cook
This is the kind of practical comfort food that rewards making a large pot. Ground beef, three colors of bell pepper, kidney beans, white beans, and warm spices simmer into a deeply satisfying weeknight meal—and the flavor becomes even better after a night in the refrigerator.
Method
Make it
- 01
Brown the beef
Cook the ground beef in a large heavy pot over medium-high heat, breaking it apart, until well browned. Drain excess fat.
- 02
Soften the aromatics
Add the onion, jalapeños, and garlic and cook for about 5 minutes, until fragrant and beginning to soften.
- 03
Build the chili
Stir in the cayenne, cumin, paprika, bell peppers, diced tomatoes with their juices, kidney beans, and white beans. Season with salt and pepper.
- 04
Simmer
Bring to a gentle boil, then reduce the heat and simmer uncovered for about 1½ hours, stirring occasionally, until thick and cohesive.
- 05
Serve or store
Taste and adjust the seasoning. Serve with cheddar, green onion, and cilantro if desired. Cool leftovers promptly; refrigerate for up to four days or freeze in airtight portions.
Lion Chef note
For shelf-stable canning, use only a current, laboratory-tested formulation and its exact processing directions. This custom recipe is intended for immediate serving, refrigeration, or freezing.
Make-ahead comfort
A pot built for sharing—and tomorrow
Browning the beef and softening the aromatics before the long simmer creates depth without turning a straightforward chili into an all-day project.
Layer the peppers
Jalapeño provides adjustable heat while red, yellow, and orange bell peppers contribute sweetness, color, and texture. Add the cayenne gradually if you prefer a gentler bowl.
Give it time
The uncovered simmer concentrates the tomatoes and lets the spices settle into the beef and beans. Like many braises, the chili tastes especially cohesive after resting overnight.
Store it safely
Cool leftovers promptly in shallow containers. Refrigerate for up to four days or freeze in meal-size portions. For shelf-stable pressure canning, do not use this custom formulation; follow the National Center for Home Food Preservation’s tested Chili Con Carne recipe exactly.