A pot of chili simmering on the stove has a way of setting the pace for the evening. The gentle bubbling fills the room with warmth, and there’s a sense of calm that comes from letting something cook slowly and steadily. It’s a dish that feels at home on the table during colder months, but it’s just as welcome when the day calls for something hearty and grounding.

What makes chili special is its simplicity. With ground beef, beans, tomatoes, and a blend of spices, the ingredients are straightforward, yet the flavors grow deeper as the pot simmers. Each bowl is rich and filling, balanced with just the right touch of spice, and it’s easy to finish with toppings that make it your own — a little cheese, a spoonful of sour cream, or fresh herbs scattered over the top.

A Warm Bowl for Slow Evenings

This chili is thick and hearty, with tender beans and ground meat simmered until everything blends into a rich, savory stew. Tomatoes bring depth, while chili powder, cumin, and smoked paprika give it warmth and a touch of spice that settles in gently. Each spoonful is comforting and satisfying, best enjoyed steaming hot. On the side, a piece of golden cornbread — soft inside, with just the right crumbly edge — is perfect for soaking up every last bit.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 1 pound ground beef (or ground turkey, chicken, or pork)
• 1 ½ tablespoons chili powder
• ¾ teaspoon ground cumin
• ¾ teaspoon smoked paprika
• ¾ teaspoon dried oregano
• ¼–½ teaspoon cayenne pepper (optional)
• ¾ teaspoon salt, plus more to taste
• 1 can (15 oz) crushed tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans or pinto beans, drained and rinsed
• ½ cup broth (beef or chicken, or water)
• Freshly ground black pepper, to taste
• Optional shortcut: 1 packet store-bought chili seasoning mix (use in place of the spices and adjust to taste)

Instructions:

1. Cook the vegetables:
   Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more, just until fragrant.
2. Brown the meat:
   Add ground meat and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
3. Season the chili:
   Stir in chili powder, cumin, smoked paprika, oregano, cayenne, and salt — or use the store-bought chili mix if taking the shortcut. Let the spices cook for 1–2 minutes to release their flavor.
4. Add tomatoes, beans, and broth:
   Pour in crushed tomatoes, kidney beans, black beans, and broth. Stir well to combine.
5. Simmer:
   Bring to a boil, then reduce heat to low. Simmer uncovered for 30–40 minutes, stirring occasionally. For a thicker chili, continue simmering until it reaches your preferred consistency.
6. Adjust and serve:
   Taste and adjust seasoning with more salt and pepper if needed. Serve warm.

Why a Dutch Oven?

A Dutch oven is one of the best tools for making soup. Its heavy cast-iron walls hold heat evenly, so your soup simmers gently without scorching. The thick lid keeps moisture locked in, helping flavors deepen as everything cooks together. It’s also roomy enough for generous batches, perfect for family meals or storing leftovers.

Another bonus is versatility: you can sauté onions, brown meat, and simmer broth all in the same pot, so fewer dishes pile up in the sink. Whether on the stovetop or finished in the oven, a Dutch oven makes the process simple and reliable—just the way soup should feel.

Affiliate note: I use this Dutch oven (affordable and dependable), and it has served me well for everyday cooking. If you like cooking in bigger batches, the larger 7-quart version is great for soups and stews that feed a crowd. There are also higher-end options like this one, which many cooks love for brand reputation and long-term reliability.

Storage:

• Store leftovers in the refrigerator for up to 4 days.
• Freeze in airtight containers for up to 3 months.
• Reheat gently on the stovetop or in the microwave, adding a splash of broth if it feels too thick.

Note:

• You can swap beans — black beans, pinto beans, or a mix all work well.
• For extra depth, stir in a small chipotle pepper in adobo sauce.
• The chili thickens naturally as it cooks; simmer longer if you like it even heartier.
• Store-bought chili seasoning can replace the spices for a quick shortcut.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs