Description
This classic chili recipe is hearty, flavorful, and perfect for those chilly nights!
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (8 ounces) tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon optional hot sauce (to taste)
- 1 cup beef broth (or water)
- 1 tablespoon olive oil (for cooking)
Instructions
- In a large pot over medium heat, add the olive oil. Allow it to heat up.
- Add the ground beef to the pot. Cook until browned, breaking it apart with a spoon.
- Once the beef is browned, add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are tender.
- Stir in the chili powder, cumin, paprika, salt, and black pepper. Let the spices toast for about a minute.
- Pour in the diced tomatoes, tomato sauce, and drained kidney beans. Stir well to combine all ingredients.
- Pour in the beef broth and stir again. This will help to thin the chili slightly and incorporate flavors.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-30 minutes, stirring occasionally.
- After simmering, taste the chili and add hot sauce if you desire more heat. Adjust seasonings as needed.
- Once ready, remove it from the heat. Serve hot, garnished with your favorite toppings.
Notes
- This chili is great served with cornbread or over rice.
- Adjust the spices to suit your taste preferences.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg