Hello, my dears! Welcome back to my kitchen. I’m channeling my inner Ina Garten today, because who doesn’t love a dish that’s equal parts comforting, delicious, and oh-so-simple to whip up? Today, we’re making a hearty, soul-warming chili that’s perfect for cozy nights in East Hampton—or wherever you call home. This easy chili recipe is a staple in my house, and I promise, once you try it, it’ll become a regular in yours too. How fabulous is that?

Now, I must confess: I’m a bit of a chili enthusiast. Jeffrey loves it, my friends adore it when I serve it at dinner parties, and honestly, it’s just too good not to share. This recipe is all about big flavors, minimal fuss, and endless possibilities—because who doesn’t love a dish you can personalize? Whether you’re topping it with cheddar, spooning it over rice, or freezing it for a rainy day, this chili is your new best friend. So, grab your favorite Dutch oven (mine’s a Le Creuset, naturally), and let’s get cooking!

Why This Chili Recipe Is a Must-Try

Before we chop a single onion, let’s talk about why this chili is worth your time. First, it’s easy. I mean, truly, delightfully simple. If I can make it while sipping a glass of crisp Chardonnay and chatting with Jeffrey about his day, you can too. Second, it’s hearty—think of it as a big, warm hug in a bowl. And third, it’s endlessly customizable. Want it spicy? Add some cayenne. Prefer it meat-free? Skip the beef. It’s like a choose-your-own-adventure novel, but tastier.

Plus, this chili lasts for days in the fridge (up to four, if you’re counting) and freezes like a dream for three months. I love portioning it out into little containers—perfect for those nights when I’m too busy planning a fabulous dinner party to cook from scratch. Now, let’s gather our ingredients and get started. Trust me, your kitchen is about to smell divine.

Ingredients for the Perfect Chili

Here’s what you’ll need to make this deliciousness happen. Don’t worry if you’re missing something—substitutions are welcome in my kitchen!

• 1 large onion, diced (A sharp knife is your best friend here, darlings—more on that in a moment.)
• 1 bell pepper, diced (I love the sweet crunch, but feel free to swap in a poblano if you’re feeling adventurous.)
• 4-5 garlic cloves, minced (Measure with your heart—I certainly do!)
• 2 tablespoons olive oil (Good olive oil, of course—nothing but the best.)
• 1 pound ground beef (I use 90/10 for a less greasy finish, but you do you.)
• 1 tablespoon tomato paste (A little goes a long way, trust me.)
• 3 tablespoons chili powder (Pick a brand you love—some are sneaky-hot!)
• 1 tablespoon cumin (For that warm, earthy depth.)
• ¼ teaspoon cayenne pepper (Or more if you’re a heat seeker.)
• 1 ½ teaspoons oregano (Dried is just fine.)
• 1 tablespoon cocoa powder (Yes, cocoa! It’s our little secret for richness.)
• 1 tablespoon brown sugar (Balances the spice like a pro.)
• 1 teaspoon salt (Plus more to taste.)
• ¼ teaspoon black pepper (Freshly cracked, naturally.)
• 1 (15 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 2 (15.5 oz) cans beans, drained and rinsed (I’m using pinto and kidney today, but black beans work too.)
• 2 cups beef broth (Adjust for your preferred thickness.)

For toppings, I love shredded cheddar, chopped green onions, and a generous dollop of sour cream. How easy is that?

Step 1: Prep Like a Pro

Let’s start with a little prep—because a well-prepped kitchen is a happy kitchen. First, grab that large onion and dice it up. Now, here’s my number one tip: invest in a good knife and keep it sharp. A dull knife is like a bad guest—it’ll ruin everything and leave you frustrated. With a sharp blade, you’ll breeze through this onion like it’s butter. Set it aside in a bowl and try not to cry too much—those onion tears are a badge of honor!

Next, tackle the bell pepper. Slice it in half, scoop out the seeds (into the compost they go!), and remove the pith. Give it a quick flatten, cut it into strips, and then dice it up. Isn’t that satisfying? The sweet scent of bell pepper is just heavenly—it’s like a little preview of the magic to come.

Finally, mince your garlic. I’m using five cloves today because they’re massive, but four will do if yours are smaller. Smash them with the side of your knife and either mince by hand or pop them through a garlic press. I’m all about shortcuts when they work, and a garlic press is my secret weapon. Your veggies are prepped—how fabulous is that?

Step 2: Sizzle and Soften

Now, let’s get cooking. Grab your Dutch oven or a large pot and set it over medium-high heat. Add 2 tablespoons of good olive oil—watch it shimmer like a Hamptons sunset. Once it’s hot, toss in your diced onions and bell peppers. Cook them for about 5 minutes, stirring occasionally, until they soften and the onions turn translucent. It’s like giving your veggies a little spa day—they’ll come out relaxed and fragrant.

While that’s happening, let’s talk beans. I’m using two cans today—pinto and kidney—because they’re convenient and delicious. Drain the liquid (that’s the aquafaba, if you’re fancy) and give them a quick rinse. If you’re a purist who boils your own, I salute you, but canned beans are my weeknight savior.

Back to the pot: once your veggies are softened, add the garlic. Stir it in and cook for just one minute—don’t let it burn, or it’ll turn bitter, and we don’t want that. The aroma will hit you like a wave of garlicky bliss. Divine!

Step 3: Brown the Beef

Time to add the star of the show: 1 pound of ground beef. I like 90/10 because it keeps the chili from getting too greasy, but if you’re a fan of richer cuts, go for it. Break it up with a wooden spoon as it cooks, and keep going until there’s no pink left. This takes about 5-7 minutes, and it’s oddly satisfying—like crumbling a sandcastle, but tastier.

If beef isn’t your thing, swap it out! Turkey, chicken, or even venison would be fabulous. Just avoid super-lean cuts of poultry—they can turn tough, and we want this chili silky and delightful.

Step 4: Spice It Up

Now for the fun part: spices! Reduce the heat to medium and stir in 1 tablespoon of tomato paste—it’s the backbone of our flavor base. Then, add 3 tablespoons of chili powder (adjust if yours is extra fiery), 1 tablespoon of cumin, ¼ teaspoon of cayenne (more if you’re brave!), and 1 ½ teaspoons of oregano. I also toss in 1 teaspoon of salt and ¼ teaspoon of black pepper to start.

Here’s a little trick: mix these spices ahead of time in a jar. Four tablespoons of your custom blend, and you’re ready to go—perfect for busy afternoons when the kids are clamoring for dinner. Oh, and don’t skip my secret weapons: 1 tablespoon of cocoa powder for depth (think mole, not chocolate cake) and 1 tablespoon of brown sugar to balance the heat. Trust me, it’s magic.

Step 5: Simmer to Perfection

Pour in the diced tomatoes, tomato sauce, rinsed beans, and 2 cups of beef broth. Stir well, scraping up those glorious brown bits from the bottom of the pot—they’re pure flavor gold. Bring it to a simmer, then reduce the heat to low and let it bubble uncovered for 25-30 minutes. The liquid will reduce, leaving you with a thick, hearty chili that’s bursting with taste.

I love this part because the house fills with the most incredible aroma. It’s like a warm invitation to gather around the table. Fun fact: chili hails from the Texas-Mexican border towns of the 1880s, made famous by the Chili Queens of San Antonio. It even wowed crowds at the 1893 Chicago World’s Fair—how fabulous is that?

Step 6: Taste and Serve

After simmering, give it a taste. Need more salt? A kick of cayenne? Adjust it to your heart’s content—this is your chili, after all. Once it’s perfect, ladle it into bowls and pile on the toppings: shredded cheddar, chopped green onions, and a big dollop of sour cream. Serve it with rice, pasta, or just a crusty piece of bread. Divine!

Why You’ll Love This Chili

This chili is a weeknight hero. It keeps in the fridge for four days (cool it completely first) and freezes for three months—perfect for meal prep. Plus, it’s a crowd-pleaser. I’ve served it to friends in the Hamptons, and they always ask for seconds. How easy is that?

So, there you have it—an easy chili recipe that’s hearty, flavorful, and endlessly adaptable. If you enjoyed this article, don’t be shy—leave a comment and let me know your favorite toppings. And if you’re hungry for more, check out my other recipes. There’s always something delicious simmering in my kitchen!

Happy cooking, my dears!