Description
A hearty and flavorful ground beef chili featuring a blend of spices, beans, and tomatoes simmered to perfection. Perfect for a comforting dinner that serves six.
Ingredients
Scale
Meat and Vegetables
- 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
Liquids and Canned Goods
- 2 tablespoons olive oil
- 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
- Brown 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 reduce greasiness.
- Sauté Vegetables: Add the diced onion, bell pepper, and garlic to the pot. Cook for 3-4 minutes until the vegetables soften and become fragrant, enhancing the chili’s depth of flavor.
- Add Spices: Stir in chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and pepper. Cook for about 1 minute to toast the spices and release their aroma.
- Add Tomatoes and Beans: Stir in the diced tomatoes, kidney beans, black beans, tomato sauce, and beef broth, combining all ingredients thoroughly.
- Simmer the Chili: Bring the mixture to a simmer. Reduce heat to low, cover the pot, and cook for 30-40 minutes, stirring occasionally to prevent sticking and to allow flavors to meld. Adjust seasoning as needed.
- Serve: Ladle the chili into bowls and top with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.
Notes
- For a spicier chili, increase the cayenne pepper or add chopped jalapeños.
- Drain excess fat after browning the beef to keep the chili less greasy.
- Simmering covered allows the flavors to deepen and beans to soften properly.
- Leftovers store well in the refrigerator for up to 4 days and freeze easily for up to 3 months.
- Feel free to substitute ground turkey or chicken for a leaner option.
