RecipesUSA
Homemade Chili
A hearty American classic with homegrown tomatoes, peppers, and beans.
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 bell peppers, chopped
- 3 cups chopped tomatoes
- 2 cups cooked beans (kidney, black, or pinto)
- 1 cup vegetable or beef stock
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt & pepper
- Optional: jalapeños, corn, ground beef, fresh cilantro, sour cream
Method
- 1
Heat oil. Cook onions, garlic, peppers until softened
- 2
Add chili powder, cumin, paprika. Toast briefly
- 3
Stir in tomatoes and stock. Simmer 10 minutes
- 4
Drain and rinse beans. Add with salt and pepper
- 5
Simmer 30-45 minutes for richer flavor
- 6
Top with cheese, sour cream, cilantro, or jalapeños
Swaps & variations
- Vegetarian: add zucchini, sweetcorn, and extra beans
- Texas-style: no beans, added beef cubes
- Smoky Southwest: add chipotle peppers
- Autumn version: add cubed butternut or pumpkin
Storing & freezing
Refrigerate 4-5 days. Freeze up to 3 months (improves in flavor when reheated).
Grow it yourself
- Tomatoes: Start indoors 6-8 weeks before last frost. Require full sun
- Peppers & Jalapeños: Start indoors with tomatoes but need warmer soil
- Beans: Direct sow after frost when soil reaches 60-70°F
- Neem oil weekly for aphids and whiteflies
- Basil improves tomato flavor and repels flies
- Marigolds deter bean nematodes
- Tomatoes: Harvest when deep red and slightly soft
- Peppers: Green = underripe, full color = ripe
- Beans: Harvest pods when firm but not bulging
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