Dinner

Chili Recipe for Cozy Fall Dinners Recipe

Bylina Carter October 19, 2025October 19, 2025

Introduction

This hearty chili recipe is perfect for cozy fall dinners when you want something warm and satisfying. Packed with ground beef, beans, and a blend of spices, it’s a comforting meal that’s easy to make and sure to please the whole family.

A white bowl filled with rich, dark red chili containing chunks of browned ground meat and visible bits of tomato and spices, topped with a small mound of shredded yellow and white cheese, a dollop of white sour cream, chopped green cilantro, and two lime wedges resting on the right side of the bowl; the bowl is placed on a wooden board on a white marbled surface, with three pieces of golden cornbread in the top right corner and a bronze spoon on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
1 medium onion, diced

3 cloves garlic, minced
1 red bell pepper, diced

2 cans (15 oz each) kidney beans, drained and rinsed
1 can (28 oz) diced tomatoes

2 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika

1/2 tsp salt
1/4 tsp black pepper
1 cup beef broth

2 tbsp olive oil

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and red bell pepper, and sauté for 4-5 minutes until softened.
Step 2: Add minced garlic and ground beef to the pot. Cook, breaking up the beef with a spoon, until browned and no longer pink.

Step 3: Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
Step 4: Add diced tomatoes, kidney beans, and beef broth. Stir well to combine.
Step 5: Bring the chili to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes, stirring occasionally.

Step 6: Taste and adjust seasoning if needed. Serve hot, garnished with your favorite toppings.

Tips & Variations

For a spicier chili, add a diced jalapeño or a pinch of cayenne pepper with the spices.
Use ground turkey or chicken for a lighter version of this dish.

Add a tablespoon of cocoa powder or a splash of coffee for a deeper flavor complexity.
Serve with toppings like shredded cheese, sour cream, or chopped green onions.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until hot. Chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with rich, dark red chili that has visible ground meat and chunks of tomato. On top of the chili is a generous layer of shredded yellow and white cheese, a dollop of white sour cream, and a sprinkle of chopped green cilantro. Two bright green lime wedges rest on one side of the bowl. Surrounding the bowl are thick slices of golden cornbread with a crumbly texture. The bowl sits on a wooden surface over a white marbled texture background with a brass spoon nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, simply omit the ground beef and increase the beans or add vegetables like mushrooms and zucchini. Consider using vegetable broth instead of beef broth.

How can I thicken the chili if it’s too watery?

Let the chili simmer uncovered for an additional 10-15 minutes to allow excess liquid to evaporate. Alternatively, stir in a small amount of masa harina or cornmeal to thicken the texture.