Description
A hearty and flavorful ground beef chili simmered with spices, beans, and vegetables, perfect for a comforting meal that feeds six.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 lb ground beef
Spices
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
Other Ingredients
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (8 oz) tomato sauce
- 1 cup beef broth
Instructions
- Cook the Ground Beef: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat from the pot to keep the chili from being greasy.
- Sauté Vegetables: Add the diced onion, green bell pepper, and minced garlic to the pot. Cook for 3-4 minutes until the vegetables are softened and fragrant, which will build the base flavor of the chili.
- Add Spices: Stir in the chili powder, ground cumin, paprika, dried oregano, cayenne pepper (if using), and salt and pepper to taste. Cook for 1 minute to let the spices release their aromas and deepen the flavor.
- Add Remaining Ingredients: Pour in the diced tomatoes, kidney beans, black beans, tomato sauce, and beef broth. Stir everything together to combine all the flavors.
- Simmer: Bring the chili to a simmer. Then reduce the heat to low, cover the pot, and let it cook gently for 30-40 minutes. Stir occasionally to prevent sticking and to help meld the flavors. Adjust the seasoning as needed toward the end.
- Serve: Ladle the chili into bowls and serve hot. Top with your favorite garnishes like shredded cheese, sour cream, or chopped green onions if desired.
Notes
- For extra heat, increase the cayenne pepper or add diced jalapeños when sautéing the vegetables.
- You can substitute ground turkey or chicken for the beef to lighten the dish.
- Use low-sodium beef broth to control salt levels.
- Leftovers keep well in the refrigerator for up to 3 days or freeze for up to 3 months.
- This chili pairs perfectly with cornbread or tortilla chips.
