Ingredients
- 2 tbsp olive oil
- 1.5 lbs ground beef (or mix of beef and pork)
- 1 onion, diced
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans or pinto beans, drained and rinsed
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion and bell pepper until softened, about 5 minutes.
- Add garlic and cook for 1 minute more. Stir in ground beef, breaking it apart as it browns. Season with salt and pepper.
- Once browned, stir in tomato paste, chili powder, cumin, paprika, oregano, and cayenne. Cook for 1–2 minutes to bloom the spices.
- Add crushed tomatoes, beef broth, kidney beans, and black beans. Stir to combine.
- Bring to a simmer, then reduce heat and cook uncovered for 30–45 minutes, stirring occasionally, until thickened and flavorful.
- Taste and adjust seasoning as needed. Serve hot with toppings like cheese, sour cream, green onions, or tortilla chips.
Notes
- Add corn, jalapeños, or zucchini for extra texture.
- Use ground turkey or chicken for a lighter version.
- Fire-roasted tomatoes or a splash of liquid smoke add a smoky depth.
- Skip beans for a Texas-style chili.
- This chili is great served over rice, cornbread, baked potatoes, or pasta.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 6g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 75mg
