This hearty chili is packed with flavor and just the right amount of spice to please even the pickiest eaters. It’s a simple, comforting meal that’s perfect for family dinners or cozy nights in.
Start by setting your oven rack about 6 inches from the heat source and preheating the broiler. Line a baking sheet with foil, then place the green bell pepper on it. Pop it under the broiler, turning it every 5 minutes until the skin is blackened and bubbly, which should take around 20 minutes. Once it’s done, put the roasted pepper in a resealable plastic bag and let it steam while you get everything else ready.
Next, heat up a Dutch oven over medium-high heat and cook the ground beef and sausage together until they’re nicely browned and crumbly, about 5 to 7 minutes. Drain off the grease and set the meat aside in a bowl. Using the same pot, warm some olive oil over medium-low heat, then add the onions and garlic, cooking gently until the onions turn translucent, about 5 to 10 minutes.
Take the pepper out of the bag, peel off the blackened skin, and chop it up. Add the chopped pepper back to the pot along with the cooked meat, chili beans, coffee, green chiles, cocoa powder, cumin, and chili powder. Give everything a good stir and let it simmer for about 5 minutes to warm through.
Now stir in the crushed tomatoes and water, then season with salt. Bring the chili to a boil, cover the pot, lower the heat, and let it simmer gently for at least 30 minutes so the flavors really come together. After that, take the lid off and keep simmering until the chili thickens to your liking, about another 30 minutes. Enjoy!
- Brown the meat well to develop deep flavor before adding other ingredients.
- Let the chili simmer slowly to allow the spices to blend nicely.
- Taste and adjust seasoning gradually, especially if cooking for kids who prefer less heat.
This chili is packed with flavor but mild enough for kids. It uses familiar ingredients that make it easy to enjoy for the whole family. The hearty texture and rich sauce make it a comforting meal on any day.
Serve the chili with warm cornbread or over steamed rice for a filling meal. Top with shredded cheese, sour cream, or chopped green onions to add extra creaminess and color. A side of fresh veggies or a simple salad balances the dish well.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Chili also freezes well—cool completely before portioning into freezer-safe containers. Reheat gently on the stove or in the microwave, adding a splash of water if it becomes too thick.
