Description
A creamy, comforting pot of chili that balances rich dairy with classic chili spices for a silky finish. Perfect for weeknights and gatherings.
Ingredients
- 1 tablespoon neutral oil
- 1 lb ground beef (or turkey)
- 1 diced onion
- 1 diced green bell pepper
- 3 minced garlic cloves
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 cup beef broth
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can drained kidney beans
- 4 oz cream cheese (cubed) or 1/2 cup heavy cream
- Salt and pepper to taste
- 1 cup shredded cheddar (optional)
Instructions
- Heat neutral oil in a large Dutch oven over medium-high heat.
- Brown the ground beef until deeply caramelized, about 6–8 minutes.
- Reduce heat to medium, add diced onion and green bell pepper, sauté for 4–5 minutes until softened.
- Add minced garlic and sauté for another 30 seconds.
- Stir in chili powder, ground cumin, smoked paprika, and dried oregano, toasting for 30 seconds.
- Deglaze the pot with beef broth, scraping up browned bits.
- Add tomato sauce, diced tomatoes, and drained kidney beans, then simmer uncovered for 20 minutes.
- Off heat, stir in cream cheese or heavy cream until fully incorporated and silky, then return to low simmer for 2–3 minutes to warm through.
- Season with salt and pepper to taste, and add shredded cheddar if desired.
Notes
Chili can be personalized with toppings like sour cream, cheese, and jalapeños. Can be made in a slow cooker as well.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop or Slow Cooker
- Cuisine: American