beef chili

Ingredients

• 1.5 lbs Ground Beef
• 1 large Onion, chopped
• 2 cloves Garlic, minced
• 1 Green Bell Pepper, chopped
• 1 (28 ounce) can Crushed Tomatoes
• 1 (15 ounce) can Diced Tomatoes, undrained
• 1 (15 ounce) can Kidney Beans, rinsed and drained
• 1 (15 ounce) can Black Beans, rinsed and drained
• 1 tablespoon Chili Powder
• 1 teaspoon Cumin
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Cayenne Pepper (optional)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 cups Beef Broth

Instructions

1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
2. Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
3. Stir in the chopped green bell pepper and cook for another 3-5 minutes.
4. Add the crushed tomatoes, diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper.
5. Pour in the beef broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more flavorful it becomes.
7. Taste and adjust seasonings as needed.

Notes

• For a thicker chili, mash some of the beans with the back of a spoon before serving.
• Serve with your favorite toppings such as shredded cheese, sour cream, chopped onions, or cilantro.
• This chili freezes well. Store in airtight containers for up to 3 months.
• A slow cooker works great for this recipe! Brown the beef and vegetables on the stovetop, then transfer everything to the slow cooker and cook on low for 6-8 hours.