Bell Pepper Chili
Few stew recipes are as satisfying as a well-made Bell Pepper Chili. The star here is –30.5 pounds ground beef, supported by a short list of everyday ingredients. Low and slow is the secret — the longer simmer lets –30.5 pounds ground beef soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 1h 20m
- Total 1h 20m
- Serves 12
- Level Easy
Ingredients
- 3 –30.5 pounds ground beef
- 6 –8 onions, coarsely chopped
- 2 –3 bell peppers, coarsely chopped
- Chili Powder
- Garlic salt
- 1 can (about 2 cups) kidney beans
- 2 can (64 ounces) pureed crushed tomatoes
- Cooked white rice
- Cheddar Cheese, shredded (optional)
Method
- Put beef in a large pot.
- Fry on medium, breaking up the beef, until it turns brown. Drain grease.
- Add peppers and onions to the pot.
- Fry until the onions are transparent. Drain grease if necessary.
- Add crushed tomatoes. Simmer for 1 hour, stirring occasionally.
- Add kidney beans. Simmer for an additional 10 minutes.
- Add chili powder and garlic salt to taste.
- Serve over white rice. Optionally, top with shredded cheddar cheese.
Tips for the best Bell Pepper Chili
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 9 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Bell Pepper Chili ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How many people does this Bell Pepper Chili recipe serve?
As written it serves 12. The quantities scale up or down in a straight line, so double everything for 12×2.
How long does Bell Pepper Chili take to make?
About 1 hour 20 minutes in total — roughly under an hour of preparation and 1 hour 20 minutes of cooking.
What can I substitute for –30.5 pounds ground beef?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Bell Pepper Chili recipe medium to make?
It is rated medium: 9 ingredients and 8 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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