• 1 lb ground beef (or turkey): The base protein for your chili. You can also substitute with ground chicken or even plant-based meat alternatives for a lighter version.
• 1 onion, diced: Adds a savory foundation of flavor to the chili.
• 2 cloves garlic, minced: For extra aromatic flavor.
• 1 can (15 oz) kidney beans, drained and rinsed: Traditional in chili recipes, kidney beans provide texture and flavor.
• 1 can (15 oz) black beans, drained and rinsed: A great complement to the kidney beans for added heartiness.
• 1 can (14.5 oz) diced tomatoes: Provides a rich, tomato-based liquid for the chili.
• 1 can (6 oz) tomato paste: Thickens the chili and adds an extra layer of tomato flavor.
• 1 cup beef or chicken broth: Adds moisture and depth to the chili. You can also use vegetable broth for a vegetarian version.
• 2 tablespoons chili powder: The main spice blend for chili. Adjust the amount for your preferred spice level.
• 1 teaspoon ground cumin: Adds a warm, earthy note to the chili.
• 1 teaspoon smoked paprika: For a subtle smokiness.
• 1 teaspoon dried oregano: A classic herb for chili.
• 1/2 teaspoon cayenne pepper: Adds heat and depth. You can increase or decrease this depending on your spice tolerance.
• 1/2 teaspoon salt: Essential for bringing out all the flavors.
• 1/4 teaspoon black pepper: For seasoning.
• 1 cup corn kernels: Sweet corn adds a nice crunch and sweetness that balances the spiciness of the chili.
• 1 bell pepper, diced: Adds freshness and extra vegetables to the chili.
• 1 tablespoon cocoa powder: A secret ingredient that enhances the depth of flavor and adds richness.
• 1-2 fresh jalapeños, diced: For a spicy kick. You can remove the seeds for a milder flavor.
• Toppings: Sour cream, shredded cheese, sliced green onions, tortilla chips, or cilantro for garnishing.
