An easy-to-make stove-top chili recipe made with simple, flavorful ingredients.
In a Dutch oven or soup pot, over medium-high heat, heat the oil. Add the ground beef until it just begins to brown (there will still be pink), about 5 minutes.
Add the onion, carrots, bell pepper, and poblano pepper. Saute the veggies and meat until the veggies begin to soften, about 7 minutes.
Add the garlic cloves and seasonings (chili powder through salt), and stir the spices into the veggies for a minute, until fragrant.
Add the diced tomatoes and the juices from the can, the beans (if using), and the broth (use 2 cups for a chunkier chili and 3 cups for a soupy chili). Bring the chili to a boil, and then reduce to a simmer. Cover the pot.
Simmer the chili, covered, until the veggies are soft and the flavors have intensified, about 30 minutes. Taste the chili and add more salt to taste.
Serve warm. I like to top my chili with sour cream, shredded cheddar, and lots of cilantro.
*The beans may be skipped if you prefer not to include beans in your chili. If you do this, you'll only need 2 cups of broth.
This chili freezes very well. Freeze the chili in freezer-appropriate containers or bags. Defrost the chili container/bag in warm water or the fridge before reheating.
Recipe by Live Simply | https://livesimply.me/chili-stove-top-recipe/