Description
This Classic Chili is a hearty, comforting dish made with ground beef, beans, tomatoes, and a perfect blend of spices. It’s packed with flavor, easy to make, and perfect for chilly days. Top it with your favorite garnishes for a deliciously satisfying meal!
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 1 bell pepper, diced (any color)
- 3 cloves garlic, minced
- 1 lb ground beef (or substitute with ground turkey)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper, to taste
Instructions
-
Cook the Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. -
Brown the Meat
Add the ground beef to the pot, breaking it up with a spoon as it cooks. Continue cooking until the beef is browned and no longer pink. Drain excess fat if necessary. -
Add Spices and Tomato Paste
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), and tomato paste. Cook for 1-2 minutes to let the spices become fragrant and to incorporate the tomato paste. -
Add Beans and Tomatoes
Pour in the diced tomatoes, tomato sauce, and broth. Add the kidney beans and black beans, stirring to combine all ingredients. -
Simmer
Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes (up to 1 hour for deeper flavor), stirring occasionally. Adjust salt and pepper to taste. -
Serve
Serve the chili warm with your favorite toppings like shredded cheese, sour cream, chopped green onions, or fresh cilantro.
Notes
- For a thicker chili, let it simmer uncovered for the last 15-20 minutes.
- Adjust the heat by adding more cayenne or diced jalapeño if you like it spicier.
- Leftover chili can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months.