Ingredients
1 tbsp olive oil
1 large yellow onion, diced
1 green bell pepper, diced
3 garlic cloves, minced
1 lb ground beef (80/20)
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
2 cups beef broth
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne pepper (optional)
1 tsp salt
½ tsp black pepper
1 bay leaf
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Sauté diced onion and bell pepper until softened.
3. Add minced garlic and cook for 1 minute.
4. Add ground beef and cook until browned. Drain excess fat.
5. Stir in beans, tomatoes, tomato paste, and broth.
6. Add all spices and bay leaf, stir to combine.
7. Bring to a boil, then reduce to low and simmer uncovered for 30 minutes.
8. Remove bay leaf, taste, and adjust seasoning.
9. Serve hot with desired toppings.
Notes
Letting the chili sit for a few hours improves the flavor.
It freezes beautifully for up to 3 months.
Top with cheese, sour cream, green onions, or tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg