Bold & Balanced Hearty Chili Recipe

Servings: 6–8

Prep Time: 15 min

Cook Time: 45–60 min

Looking for a bold and balanced hearty chili recipe that’s full of warm spices and deep flavor? This rich, comforting chili is made with grass-fed ground beef, fresh peppers, and a perfect blend of herbs and spices — plus simple tips for turning leftovers into stuffed peppers, taco salads, breakfast skillets, and more. Make it tonight and enjoy healthy, satisfying meals all week long!

“The best chili we’ve ever had — so full of flavor and perfect for cozy nights!” — Emily R.

There’s nothing quite like a steaming bowl of chili to bring everyone to the table — whether it’s a busy weeknight or a slow Sunday meal. I came up with this Bold & Balanced Hearty Chili Recipe when I wanted something simple but deeply flavorful, with warm spices and nourishing ingredients that feel like a hug in a bowl. My family loves it topped with fresh cilantro and a squeeze of lime — and the leftovers are even better the next day! Serve it your way and make it your own.

Bold & Balanced Hearty Chili Recipe

Ingredients

• 2 tbsp avocado oil or olive oil

• 1 large onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 3 cloves garlic, minced

• 1.5–2 lbs grass-fed ground beef (or bison or turkey)

• 2 tbsp tomato paste

• 1 can (28 oz) diced tomatoes

• 1 cup bone broth or stock

• 1–2 cans kidney beans or black beans (optional — use less for lower fermentables)

• 2 tsp smoked paprika

• 1 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp dried oregano

• ½ tsp cinnamon

• Salt & black pepper, to taste

• Pinch of cayenne or chipotle powder (optional, for extra kick)

• 1 tbsp apple cider vinegar or fresh lime juice (to finish)

• Fresh cilantro, chopped, for garnish

Directions

1. Preheat a large pot or Dutch oven over medium heat. Add the oil.

2. Sauté the diced onion and bell peppers for 5–7 minutes, until they soften and become fragrant. Stir in the minced garlic and cook for 1 more minute.

3. Add the ground meat. Break it apart and cook until browned all over. Drain any excess fat if needed.

4. Stir in the tomato paste and cook for 1–2 minutes to develop a richer flavor. Add smoked paprika, chili powder, cumin, oregano, cinnamon, salt, pepper, and cayenne or chipotle if using. Stir well to coat the meat and veggies.

5. Pour in the diced tomatoes and bone broth. Add beans if using. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 30–45 minutes, stirring occasionally to build deep, layered flavor.

6. Before serving, stir in the apple cider vinegar or a squeeze of fresh lime juice to brighten up all those warm spices. Taste and adjust seasoning if needed.

7. Ladle into bowls, garnish with fresh cilantro, and enjoy piping hot.

✨ Leftover Ideas:Don’t forget — this chili only gets better the next day! Try leftovers stuffed in sweet potatoes, folded into omelets, baked inside bell peppers, spooned over taco salads, or in crisp lettuce wraps.

💬 Now it’s your turn:If you make this hearty chili, drop a comment below and tell me how you served it up! Did you add your own twist? I love hearing your ideas — and who knows, your version might just inspire the next recipe!