Description
A hearty beef chili made with ground beef, beans, and spices.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef (80/20)
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 1/2 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onions and bell peppers. Sauté for 5-6 minutes until softened, then stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the pot and break it apart with a spatula. Cook until the meat is browned and no longer pink—about 8-10 minutes. Drain excess fat if needed.
- Stir in the tomato paste and cook for 2 minutes to caramelize slightly.
- Pour in the canned diced tomatoes, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well and let the mixture simmer for 5 minutes.
- Stir in the drained and rinsed beans and pour in the beef broth. Bring the chili to a gentle boil.
- Reduce heat to low, cover, and simmer for 30–45 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. Add salt, pepper, or hot sauce if desired.
- Serve hot with your favorite toppings such as shredded cheese, sour cream, or tortilla chips.
Notes
- This chili can be made ahead of time and stored in the fridge for leftovers.
- Serve with bread or over rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg