Description
This hearty chili combines ground beef, beans, and a rich blend of spices for a comforting dish that’s easy to prepare and even better as leftovers. Perfect for any occasion!
Ingredients
Scale
- 2 pounds ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
Instructions
- Gather all your ingredients to streamline the cooking process.
- Chop the onion and green bell pepper into small pieces, and mince the garlic.
- Drain and rinse the kidney and pinto beans in a colander.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and green bell pepper, sautéing for about 5 minutes until softened.
- Add the minced garlic and cook for an additional minute, stirring frequently.
- Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 7-10 minutes. Drain any excess fat if necessary.
- Stir in the tomato paste and cook for about 2 minutes to caramelize slightly.
- Pour in the crushed tomatoes and beef broth, stirring until well combined.
- Gently fold in the kidney and pinto beans.
- Season with chili powder, ground cumin, dried oregano, salt, black pepper, and cayenne pepper (if using). Stir well.
- Add the Worcestershire sauce for added depth of flavor.
- Bring the chili to a gentle boil, then reduce the heat to low and cover. Let it simmer for at least 30 minutes, stirring occasionally.
- For enhanced flavor, simmer for 1-2 hours, stirring occasionally to prevent sticking.
- Taste the chili and adjust seasoning as desired. Add more cayenne or chili powder for heat, or a bit more beef broth for consistency. A pinch of sugar can balance acidity if needed.
- Serve the chili in bowls, topped with shredded cheese, sour cream, and chopped green onions. It pairs well with cornbread or rice.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This chili can also be frozen for up to 3 months. Thaw in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 60 minutes