Chili Bowl Base (Printable)

A comforting bowl of rich, spiced chili served over fluffy rice with customizable toppings for a perfect meal.

# What You’ll Need:

→ Chili Base

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 pound ground beef
07 - 2 tablespoons tomato paste
08 - 1 can (15 ounces) diced tomatoes
09 - 1 can (15 ounces) kidney beans, drained and rinsed
10 - 1 can (15 ounces) black beans, drained and rinsed
11 - 1 cup corn kernels
12 - 1 tablespoon chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 1/4 teaspoon cayenne pepper
19 - 1 cup beef broth

→ Serving

20 - 2 cups cooked rice or grains

→ Toppings

21 - Shredded cheddar cheese
22 - Sour cream or Greek yogurt
23 - Sliced green onions
24 - Chopped cilantro
25 - Diced avocado
26 - Jalapeño slices
27 - Lime wedges

# How-To:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 2 to 3 minutes until softened and translucent.
02 - Stir in minced garlic and diced red and green bell peppers. Cook for an additional 3 to 4 minutes until vegetables begin to soften.
03 - Add ground beef to the pot and cook, breaking apart with a spoon, until browned and no longer pink, approximately 5 to 7 minutes.
04 - Stir in tomato paste and cook for 1 minute, allowing the paste to caramelize slightly and deepen the flavor profile.
05 - Add diced tomatoes, kidney beans, black beans, corn kernels, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne. Stir thoroughly to combine all ingredients.
06 - Pour in beef broth and bring the mixture to a simmer. Reduce heat to low, cover the pot, and cook for 25 to 30 minutes, stirring occasionally to prevent sticking.
07 - While chili simmers, prepare rice or grains according to package directions.
08 - Spoon prepared rice or grains into serving bowls and ladle chili over the top. Add desired toppings including cheese, sour cream, green onions, cilantro, avocado, jalapeños, and lime wedges.

# Expert Hints:

01 -
  • It's one of those rare dishes where everything goes into one pot and somehow tastes like you've been cooking all day.
  • You can have it on the table in an hour, which means it works for weeknight dinners and impromptu gatherings alike.
  • The toppings bar lets everyone build their own bowl, so there's something for every mood and preference.
02 -
  • Don't skip the step of cooking tomato paste separately—it concentrates the flavor instead of leaving it tasting thin and acidic.
  • Drained and rinsed canned beans are crucial; the starchy liquid makes chili gluey and ruins the texture.
  • Taste constantly in the last ten minutes and adjust spices as needed; what tastes perfect in a small spoonful sometimes needs fine-tuning in the full pot.
03 -
  • Toast your dried spices in the dry pot for thirty seconds before adding oil to wake up their flavor and make them taste less like powder and more like themselves.
  • If your chili tastes too acidic after cooking, a tiny pinch of sugar rounds it out without making it sweet—add it gradually and taste as you go.
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