Description
This hearty ground beef chili is a flavorful and comforting dish perfect for any occasion. It combines browned ground beef, aromatic vegetables, and a medley of beans simmered with a blend of spices and tomatoes to create a rich, satisfying meal that serves six.
Ingredients
Scale
Meat and Vegetables
- 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
Additional 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 to ensure the chili is not greasy.
- Sauté Vegetables: Add the diced onion, green bell pepper, and minced garlic to the pot. Cook for 3-4 minutes until the vegetables soften and become fragrant, stirring occasionally to prevent sticking.
- Add Spices: Stir in the chili powder, ground cumin, paprika, dried oregano, cayenne pepper if using, salt, and pepper. Cook the spice mixture for about 1 minute to toast the spices and enhance their flavors.
- Add Remaining Ingredients: Pour in the diced tomatoes, kidney beans, black beans, tomato sauce, and beef broth. Stir everything to combine all the ingredients thoroughly.
- 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 blend the flavors well. Adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the chili into bowls and serve hot. Garnish with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro if desired.
Notes
- For a spicier chili, increase the cayenne pepper or add diced jalapeños.
- You can substitute ground turkey or chicken for a leaner protein option.
- Serve chili with cornbread or over rice for a complete meal.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Drain and rinse beans well to reduce sodium content.
