Ingredients
Equipment
Instructions
Sauté the Onion:
- In a large pot or Dutch oven, heat the oil over medium-high heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.4 Tbsp Olive Oil, 1 Large Onion
Brown the Meat:
- Add the ground meat to the pot. Use a wooden spoon to break it up as it cooks. Continue cooking until the meat is fully browned.500 G Ground Meat
Toast the Spices:
- Reduce the heat to medium. Add the spices (cumin, ground cinnamon, garlic powder, ground coriander, paprika, chili powder, salt, black pepper and white pepper) to the pot and stir for about 1 minute. This step helps to "toast" the spices, releasing their full aroma and deepening the flavor of the chili.1 Tsp Cumin, 1 Tsp Ground Cinnamon, 1 Tsp Garlic Powder, ½ Tsp Ground Coriander, 2 Tsp Paprika, ¼ Tsp Chili Powder, ¼ Tsp Salt, ¼ Tsp Black Pepper, ¼ Tsp White Pepper
Add Vegetables and Liquids:
- Stir in the diced bell pepper, followed by the diced tomatoes, tomato sauce, and water. Stir everything together until well combined.2 Medium Red Bell Pepper, 2 Large Tomatoes, 1 Cup Tomato Sauce, ½ Cup Water
Simmer and Flavor:
- Bring the mixture to a low boil, then reduce the heat and let it simmer, uncovered, for 10 minutes. This allows all the flavors to meld together beautifully.
Finish the Chili:
- Stir in the red beans and sweet corn. Let the chili simmer for another 10 minutes, just long enough to heat the beans and corn through.450 G Red or Brown Beans, 150 G Sweet Corn
Nutrition
Notes
Chili Too Spicy? Don't Throw It Out! Here's How to Fix It!
It happens to the best of us: you're making a big pot of chili, you get a little heavy-handed with the chili powder or cayenne pepper, and suddenly, your perfect meal is a five-alarm fire. But don't panic! The good news is that an overly spicy chili is an easy fix. The key is to understand what you're working against—a compound called capsaicin—and balance it with ingredients that can neutralize the heat. Here are the best ways to rescue your chili and bring the flavor back into perfect harmony: 1. Add Something Creamy & Fatty: This is your most powerful tool. The fats and proteins in dairy and other rich ingredients are excellent at dissolving and neutralizing capsaicin.- Stir in a dollop of sour cream, full-fat yogurt, or cream cheese. You can add it directly to the pot, or simply offer it as a generous topping for each serving.
- Sprinkle in shredded cheese. As the cheese melts, it will add a creamy texture and help absorb the heat.
- Add a spoonful of butter or a neutral nut butter (like peanut butter). This will introduce a richness that can quickly mellow out the spice.
- Add more beans. Stir in an extra can of your favorite beans, like kidney, pinto, or black beans.
- Introduce sweet vegetables. A can of corn or some shredded carrots will add bulk and natural sweetness to balance the heat.
- Stir in more tomatoes. A can of plain diced tomatoes or tomato sauce will add volume and a touch of acidity, helping to rebalance the flavors.
- Add a pinch of sugar. Stir in a half-teaspoon of brown sugar or a drizzle of honey. Taste before adding more to avoid making the chili too sweet.
- Squeeze in some lime juice. A splash of fresh lime juice or a little bit of vinegar will introduce a brightness that beautifully cuts the heat.
