Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 20 mins
Servings: 6
Ingredients:
- 2 pounds ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- 1 cup beef broth (or water)
- 1 tablespoon olive oil
Optional toppings:
- Shredded cheese
- Sour cream
- Chopped green onions
- Sliced jalapeños
- Fresh cilantro
Instructions:
- Cook the beef:
Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess grease. - Sauté veggies:
Add diced onion, bell pepper, and garlic to the pot. Cook until softened, about 5 minutes. - Add tomatoes and beans:
Stir in diced tomatoes, tomato sauce, tomato paste, kidney beans, and pinto beans. - Season the chili:
Add chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and pepper. Stir well. - Simmer:
Pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for at least 30 minutes, stirring occasionally. (For deeper flavor, simmer for up to 1–2 hours.) - Taste and adjust:
Before serving, taste and adjust seasoning if needed. - Serve:
Ladle the chili into bowls and add your favorite toppings!
Tips:
- Want it thicker? Let it simmer uncovered for the last 15 minutes.
- Want more spice? Add a chopped chipotle pepper in adobo sauce!
- For a smoky flavor, you can add a teaspoon of smoked paprika.