Description
This chili recipe delivers bold, meaty, and well-seasoned flavors. It is an exceptionally flavorful, award-winning style chili.
Ingredients
Scale
- 2 pounds ground beef, 80/20
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add ground beef, breaking it up with a spoon. Cook until browned, then drain excess fat.
- Stir in chopped onion and green bell pepper. Cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly.
- Pour in crushed tomatoes, tomato sauce, kidney beans, pinto beans, and beef broth.
- Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally. For best flavor, simmer for 2-3 hours.
- Taste and adjust seasonings as needed.
- Serve hot with your favorite toppings.
Notes
- For extra heat, add a pinch more cayenne pepper or a chopped jalapeño with the onions.
- Chili tastes even better the next day, so consider making it ahead of time.
- Freeze leftovers in airtight containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 70mg