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Smoky Chili with Roasted Peppers

This chili features slow-simmered beef and beans infused with roasted peppers and smoky spices, resulting in a thick, velvety texture. The dish showcases layers of deep, earthy flavors and a hint of charred sweetness, with a rich, hearty appearance. It’s a comforting yet bold stew with a rustic, rustic smoky aroma.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably red or poblano for smoky flavor
  • 2 pounds ground beef or cubed stew meat
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cups canned diced tomatoes with juices
  • 1 can kidney beans drained and rinsed
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste

Equipment

  • Roaster or oven-safe dish for roasting peppers
  • Large Dutch oven or heavy-bottomed pot

Method
 

  1. Preheat the oven or broiler and roast the bell peppers until their skins are charred and bubbly, about 10-15 minutes. Place peppers in a bowl and cover; let cool slightly. Once cooled, peel off the skins and chop the peppers into strips.
  2. Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and cook until translucent, about 5 minutes, until it begins to soften and releases a sweet aroma.
  3. Add the ground beef to the pot, breaking it apart with a spatula. Cook until browned and cooked through, about 8-10 minutes, letting the meat develop a rich, caramelized surface.
  4. Stir in the minced garlic, smoked paprika, cumin, and chili powder. Cook for another 1-2 minutes until fragrant, the spices should release a smoky aroma.
  5. Add the chopped roasted peppers, diced tomatoes with juices, and drained kidney beans to the pot. Stir well to combine all ingredients and coat everything evenly with the spices.
  6. Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot and cook for about 30 minutes, stirring occasionally, until flavors meld and the chili thickens to a hearty, velvety consistency.
  7. Taste the chili and season with salt and pepper as needed. If the chili is too thick, stir in a splash of water or broth to loosen it up.
  8. Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, or chopped cilantro, and enjoy the smoky richness of this rustic chili.

Notes

For a deeper smoky flavor, add a pinch more smoked paprika or a splash of liquid smoke during simmering. Leftovers taste even better after a day as flavors meld further.