Description
A cozy and hearty classic chili recipe, perfect for chilly evenings and gatherings. Easy to make and budget-friendly.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 pound ground beef
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can pinto beans (15 oz), drained and rinsed
- 1 can crushed tomatoes (28 oz)
- 1 can tomato paste (6 oz)
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add onion and bell pepper, cooking for about 5 minutes until softened.
- Stir in minced garlic and cook for an additional 30 seconds.
- Add ground beef, breaking it apart as it cooks until browned (6-8 minutes).
- Stir in kidney beans, pinto beans, crushed tomatoes, and tomato paste.
- Pour in beef broth and stir to combine all ingredients.
- Season with chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper. Add bay leaf.
- Bring chili to a gentle boil, reduce heat to low, and simmer uncovered for 30-45 minutes, stirring occasionally.
- Remove bay leaf, taste, and adjust seasonings if needed. Serve hot with toppings like cheese, sour cream, and cilantro.
Notes
Chili is fantastic for meal prep and tastes even better the next day. Can be stored in airtight containers for 3-4 days in the fridge or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg