Description
A hearty and flavorful ground beef chili made with a blend of spices, beans, and tomatoes, simmered to perfection for a comforting meal that serves six.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 lb ground beef
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
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 to ensure a leaner chili.
- 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.
- Add Spices: Stir in the chili powder, ground cumin, paprika, dried oregano, cayenne pepper (if using), salt, and pepper. Cook for about 1 minute to allow the spices to release their flavors.
- Add Remaining Ingredients: Pour in the diced tomatoes, drained kidney beans, black beans, tomato sauce, and beef broth. Stir everything together until well combined.
- 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, stirring occasionally to prevent sticking. Taste and adjust seasoning as needed during this time.
- Serve: Ladle the chili into bowls and serve hot, optionally topping with your favorite garnishes such as shredded cheese, sour cream, or fresh herbs.
Notes
- For a spicier chili, increase the cayenne pepper or add some chopped fresh chili peppers.
- Use lean ground beef to reduce fat content and make the chili healthier.
- Simmering the chili longer can deepen the flavors more.
- Kidney and black beans provide texture and protein; substitute with other beans if preferred.
- Leftovers reheat well and often taste better the next day.
