Description
- 1 lb ground beef (80% lean)
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (6-ounce) can tomato paste
- 1 (4-ounce) can green chilies (optional for heat)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (or to taste)
- 1/2 cup beef broth (or water)
- 1 tablespoon olive oil
- Optional toppings: sour cream, shredded cheese, green onions, jalapeños, tortilla chips
Ingredients
Scale
- 1 lb ground beef (80% lean)
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (6-ounce) can tomato paste
- 1 (4-ounce) can green chilies (optional for heat)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (or to taste)
- 1/2 cup beef broth (or water)
- 1 tablespoon olive oil
- Optional toppings: sour cream, shredded cheese, green onions, jalapeños, tortilla chips
Instructions
- Cook the Beef:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes.
- Drain excess fat if necessary and set the beef aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion, bell pepper, and garlic.
- Sauté for 3-4 minutes until softened and fragrant.
- Make the Chili Base:
- Stir in the diced tomatoes, kidney beans, black beans, tomato paste, and green chilies (if using).
- Add the chili powder, cumin, paprika, oregano, black pepper, and salt. Stir to combine.
- Simmer the Chili:
- Add the beef broth or water to the pot and bring to a simmer.
- Reduce the heat to low and let the chili simmer for 20-30 minutes, stirring occasionally, until the flavors meld and the chili thickens to your desired consistency.
- Serve:
- Taste the chili and adjust the seasoning if needed.
- Ladle the chili into bowls and top with optional garnishes like sour cream, shredded cheese, green onions, jalapeños, or crushed tortilla chips.
- Enjoy!
- Serve with cornbread, rice, or just enjoy it as is.
Notes
- For a spicier kick, add extra chili powder, cayenne pepper, or fresh diced jalapeños to the chili.
- You can freeze any leftovers for up to 3 months—just reheat on the stove or in the microwave.
- You can substitute ground turkey or chicken for a lighter version.
- Prep Time: 10
- Cook Time: 35
- Category: Main Course