Description
This hearty ground beef chili is packed with bold flavors and tender beans, simmered to perfection with a blend of spices, tomatoes, and beef broth. Perfect for a comforting meal, it’s easy to prepare in just under an hour and yields a satisfying dish ideal for gatherings or weeknight dinners.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
Spices and Seasonings
- 2 tablespoons olive oil
- 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
Canned Goods and Liquids
- 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 Meat: 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 pot. Cook for 3-4 minutes until the vegetables are softened and fragrant, which builds the base flavor.
- Add Spices: Stir in chili powder, ground cumin, paprika, dried oregano, cayenne pepper (if using), salt, and pepper. Cook for 1 minute to toast the spices and deepen their flavors.
- Combine Canned Ingredients: Add diced tomatoes, rinsed kidney beans, black beans, tomato sauce, and beef broth to the pot. Stir well to combine all ingredients evenly.
- Simmer the Chili: Bring the mixture to a simmer over medium heat. Reduce the heat to low, cover the pot, and cook for 30-40 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
- Serve: Taste and adjust seasonings if needed. Ladle the chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, or chopped green onions.
Notes
- For a spicier chili, increase the cayenne pepper or add some chopped jalapeños with the vegetables.
- For a thicker chili, simmer uncovered for an additional 10-15 minutes to reduce liquid.
- This chili can be made ahead and tastes even better the next day.
- Leftovers freeze well for up to 3 months in an airtight container.
- To make it gluten-free, ensure all canned ingredients are labeled gluten-free.
