Description
This hearty and flavorful chili recipe features ground beef, kidney beans, black beans, and a blend of spices simmered to perfection in a rich tomato base. Perfect for a comforting main course, this stovetop chili is easy to prepare and ideal for weeknight dinners or game day gatherings. Enhanced with aromatic vegetables and spice layers, it delivers a deliciously robust taste that only improves when reheated.
Ingredients
Scale
Vegetables & Aromatics
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
Meat
- 2 lbs ground beef
Pantry Items
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) diced tomatoes with juice
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and green bell pepper and sauté for 5 to 6 minutes until the vegetables are softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Brown the Ground Beef: Add the ground beef to the pot and cook until fully browned, breaking it up with a spoon as it cooks. Drain any excess grease if necessary to avoid a greasy chili.
- Incorporate Tomato Paste: Stir in the tomato paste and cook for 1 minute, allowing it to deepen in flavor and coat the meat evenly.
- Add Liquids and Beans: Pour in the crushed tomatoes, diced tomatoes with juice, kidney beans, black beans, and beef broth. Mix well to combine all the ingredients.
- Season the Chili: Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, black pepper, and sugar. Make sure the spices are evenly distributed throughout the chili.
- Simmer: Bring the chili mixture to a gentle simmer. Once simmering, reduce the heat to low and cover the pot. Let it simmer for at least 30 minutes, stirring occasionally to prevent sticking and allow flavors to meld. For best results, simmer for 1 to 2 hours.
- Serve: Serve the chili hot, topped with your favorite garnishes such as shredded cheese, sour cream, green onions, or alongside cornbread.
Notes
- This chili tastes even better the next day as the flavors continue to develop.
- You can substitute ground turkey or use a combination of meats for variation.
- Add a chopped jalapeño with the onions while sautéing for extra heat.
- A splash of apple cider vinegar added at the end brightens the overall flavor.
