Description
A hearty and flavorful ground beef chili packed with a blend of spices, beans, and tomatoes. This comforting one-pot meal simmers slowly to develop rich, deep flavors perfect for a cozy dinner or game day feast.
Ingredients
Scale
Meat and Vegetables
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 lb ground beef
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
Canned Ingredients & 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 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 ensure a leaner chili.
- Sauté Aromatics: Add the diced onion, green bell pepper, and minced garlic to the pot. Cook for 3-4 minutes until the vegetables have softened and become fragrant.
- Add Spices: Stir in chili powder, ground cumin, paprika, dried oregano, cayenne pepper (if using), salt, and pepper. Cook this mixture for about 1 minute to toast the spices and intensify their flavors.
- Mix in Main Ingredients: Pour in the diced tomatoes, kidney beans, black beans, tomato sauce, and beef broth. Stir everything together until fully combined.
- Simmer the Chili: Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 30-40 minutes, stirring occasionally to prevent sticking and help meld the flavors.
- Serve and Enjoy: Taste and adjust seasoning if necessary. Ladle the chili into bowls and serve 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 during the sauté step.
- Use lean ground beef (90% lean) to reduce fat content and avoid greasy chili.
- Beans can be substituted or combined with pinto beans if preferred.
- Leftover chili tastes great the next day as flavors deepen over time.
- Top chili with avocado, cheddar cheese, sour cream, or fresh cilantro for extra flavor.
