Ingredients
Scale
- 1 lb ground beef (I prefer 80/20 for the right balance of flavor and lean meat)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 jalapeño pepper, seeds removed and finely chopped (optional for spice)
- 2 tablespoons tomato paste
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (6 oz) tomato paste
- 2 cups beef broth (or chicken broth if you prefer)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and pepper to taste
- Toppings: Shredded cheese, sour cream, green onions, cilantro, tortilla chips, or cornbread (optional but highly recommended!)
Instructions
- Sauté the Aromatics
Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook it, breaking it up with a wooden spoon until it’s browned and fully cooked, about 5-7 minutes. Once the beef is browned, use a slotted spoon to transfer it to a bowl and set it aside. - Cook the Vegetables
In the same pot, add the chopped onion, bell pepper, and jalapeño (if using). Sauté for 4-5 minutes until the vegetables have softened and the onion is translucent. You can add a small splash of olive oil if the pot looks dry, but the beef fat will usually provide enough. - Add the Garlic and Tomato Paste
Add the minced garlic and cook for another 1-2 minutes until fragrant. Then stir in the tomato paste and cook for another minute, letting it caramelize a bit. This step deepens the flavor of the chili. - Combine the Ingredients
Add the browned beef back into the pot, along with the diced tomatoes (with their juice), black beans, kidney beans, and beef broth. Stir everything together, making sure the tomato paste is fully incorporated. - Add the Spices
Now, it’s time to bring in the flavor! Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to combine, ensuring the spices are evenly distributed throughout the chili. - Simmer and Let the Flavors Develop
Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it cook for 45 minutes to 1 hour. The longer it simmers, the better the flavors will meld together. If the chili gets too thick, you can add a little more beef broth or water to reach your desired consistency. - Taste and Adjust
After the chili has simmered, taste it and adjust the seasonings as necessary. Add more salt, pepper, or chili powder depending on your preference. If you like a bit more heat, you can add extra jalapeño or crushed red pepper flakes at this stage. - Serve and Enjoy
Once your chili is done, it’s time to serve it up! Ladle it into bowls and top with your favorite toppings like shredded cheese, a dollop of sour cream, fresh cilantro, or a handful of crushed tortilla chips. Pair it with cornbread or serve it with a side of rice for a hearty, filling meal.
Nutrition
- Serving Size: 8
- Calories: 350
- Fat: 18g
- Carbohydrates: 30g
- Protein: 25g