Ingredients:
- 1 tbsp olive oil
- 1 lb lean ground beef (or ground turkey/chicken)
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2-3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (12 oz) can Dr Pepper
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- Optional: 1-2 chipotle peppers in adobo sauce (minced), for extra heat
Toppings (choose your favorites):
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Chopped fresh cilantro
- Corn chips (Fritos work great!)
Instructions
- Brown the meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef (or turkey/chicken) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Sauté the vegetables: Add the onion and bell pepper to the pot. Cook for 4-5 minutes, or until softened. Stir in the garlic and cook for 30 seconds more.
- Add spices: Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute to allow the spices to toast and become fragrant.
- Add liquids and simmer: Pour in the Dr Pepper, diced tomatoes (with their juices), kidney beans, and pinto beans. Stir in the optional chipotle peppers if you’d like it spicy. Bring to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the richer the flavors will develop.
- Taste and adjust: Taste the chili and adjust seasonings as needed. You might want more salt, pepper, or chili powder.
- Serve and enjoy: Ladle the chili into bowls and top with your desired toppings.
Tips:
- Veggie boost: For extra flavor and nutrition, add some chopped carrots, celery, or corn along with the onion and bell pepper.
- Spice it up: If you like lots of heat, add another chipotle pepper, a pinch of cayenne pepper, or a splash of hot sauce.
- Slow cooker method: You can easily adapt this for the slow cooker. Brown the meat, then toss everything in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Make it ahead: Chili tastes even better the next day! Make it in advance and refrigerate for easy meals.
