The useful part
How to make it
- 1
Brown the ground beef in a heavy pot, breaking it into small pieces; drain excess fat if needed.
- 2
Add the onion and bell pepper and cook until softened, then stir in the chili powder.
- 3
Add the tomatoes, kidney beans, and broth; simmer uncovered for 20 minutes so the chili thickens.
- 4
Taste for salt, spoon into bowls, and finish with cheddar or a squeeze of lime if you like.
No scavenger hunt required
Easy substitutions
Use the closest swap that fits what you have and the texture you want.
ground beef
beans, lentils, tofu, or another filling that fits the dish
fresh vegetables
frozen vegetables or another quick-cooking seasonal vegetable
Make tomorrow easier
Leftover plan
Leftover plan
Save extra portions for lunch, and keep sauces or crisp toppings separate when texture matters.
Storage
Refrigerate leftovers within 2 hours in a shallow sealed container and use them within 3 days.
Reheat
Reheat gently to 165°F throughout, adding a splash of water or broth when the texture needs help.
Food safety guidance
For cooling, storing, and reheating details, use the USDA references below.