Bell Pepper Chili

PIn it

Introduction

This is a straightforward beef chili built on browned ground beef, bell peppers, onions, and tomatoes simmered together for structure and flavor. You brown the meat, cook down the vegetables until soft, then let the tomatoes and beans meld for about an hour—the result is a rich, satisfying dish that serves 12 and works equally well for weeknight dinner or a make-ahead meal.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Servings: 12

Ingredients

• 3-3½ pounds ground beef
• 6-8 onions, coarsely chopped
• 2-3 bell peppers, coarsely chopped
• Chili powder
• Garlic salt
• 1 can (about 2 cups) kidney beans
• 2 cans (64 ounces) pureed crushed tomatoes
• Cooked white rice
• Cheddar cheese, shredded (optional)

Instructions

1. Put beef in a large pot.
2. Fry on medium, breaking up the beef, until it turns brown. Drain grease.
3. Add peppers and onions to the pot.
4. Fry until the onions are transparent. Drain grease if necessary.
5. Add crushed tomatoes. Simmer for 1 hour, stirring occasionally.
6. Add kidney beans. Simmer for an additional 10 minutes.
7. Add chili powder and garlic salt to taste.
8. Serve over white rice. Optionally, top with shredded cheddar cheese.

Variations

Swap in black beans instead of kidney beans — they have a slightly earthier flavor and soften more readily, giving the chili a denser texture if you prefer it less brothy.

Use a mix of red and yellow bell peppers — yellow peppers add subtle sweetness without changing the cooking time, balancing the savory tomato-beef base.

Brown the beef with a pinch of cumin and oregano added during the fry step — these warm spices deepen the chili flavor before the tomatoes go in, building a more complex base.

Reduce onions to 4-5 and add 1-2 diced jalapeños — this cuts sweetness and introduces gentle heat if you want the chili spicier than chili powder alone can provide.

Serve with cornbread or crusty bread instead of rice — the bread soaks up the tomato liquid and works well for a casual dinner setup.

Tips for Success

Break the beef into small, even pieces as it browns — this speeds cooking and ensures the meat doesn’t clump, which helps it brown more evenly and absorb flavor from the tomatoes.

Drain grease thoroughly after browning and after the peppers soften — excess fat will pool on the surface and make the finished chili greasy rather than rich.

Stir the tomato-beef mixture every 15 minutes during the 1-hour simmer — this prevents sticking on the bottom and helps flavors blend evenly without scorching.

Add chili powder and garlic salt at the very end, tasting as you go — both are potent, and you can always add more, but you cannot remove them once stirred in.

Prep the onions and peppers the night before — store them in separate containers in the fridge to cut your active cooking time nearly in half on the day you serve.

Storage and Reheating

Store in an airtight container in the fridge for up to 4 days. The chili freezes well in quart-sized freezer bags or containers for up to 3 months; thaw overnight in the fridge before reheating.

Reheat on the stovetop over medium heat, stirring occasionally, until steaming—about 10 minutes from thawed, or 15–20 minutes if reheating directly from frozen. Add a splash of water or broth if the chili has thickened too much during storage. You can also reheat in a 350°F oven, covered, for 25–30 minutes.

FAQ

Can I make this in a slow cooker?

Yes. Brown the beef and drain grease, then transfer it and all other ingredients except the beans to a slow cooker. Cook on low for 6 hours or high for 3 hours, add the beans, cook for 30 minutes more, then season to taste.

What if I don’t have fresh peppers on hand?

Frozen bell peppers (thawed and drained) work in the same quantity; they soften faster than fresh, so check doneness around 45 minutes instead of the full hour.

Does this recipe work with ground turkey or chicken?

Yes, though the flavor will be leaner and less rich. Use the same weight and follow the same browning and cooking steps; the total cook time stays the same.

How do I adjust the seasoning if it tastes flat after simmering?

Increase garlic salt first (it rounds out tomato sharpness), then add more chili powder in ½-teaspoon increments. Taste between each addition, as chili powder builds quickly.