Description
A hearty and flavorful ground beef chili made with a blend of spices, beans, and tomatoes, perfect for a comforting meal any day of the week. This recipe balances spice and savoriness with wholesome ingredients, simmered to perfection in a pot.
Ingredients
Scale
Meat & 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 & 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 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 keep the chili from becoming greasy.
- Sauté Vegetables: Add the diced onion, green bell pepper, and minced garlic to the beef. Cook them for 3-4 minutes until they become softened and fragrant, enhancing the base flavors of the chili.
- Add Spices: Stir in chili powder, ground cumin, paprika, dried oregano, cayenne pepper if using, and salt and pepper. Let the spices cook with the mixture for about a minute to release their aromas.
- Combine Canned Ingredients: Add the diced tomatoes, kidney beans, black beans, tomato sauce, and beef broth to the pot. Stir everything together thoroughly to blend all components.
- Simmer the Chili: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let the chili cook for 30-40 minutes, stirring occasionally to prevent sticking and promote even cooking. Taste and adjust seasoning as needed.
- Serve: Ladle the chili into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro for added flavor and texture.
Notes
- For a spicier chili, increase the cayenne pepper or add chopped jalapeños.
- You can substitute ground turkey or chicken for a leaner protein option.
- Serve 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.
