Description
A hearty and flavorful chili that embodies the spirit of Texas cuisine, perfect for family gatherings or casual dinners.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat. Once browned, drain any excess fat.
- Toss in the chopped onion, garlic, and bell pepper, cooking until they begin to soften, about 5 minutes.
- Stir in the kidney beans, crushed tomatoes, chili powder, cumin, paprika, cayenne pepper, and season generously with salt and pepper.
- Bring everything to a simmer. Reduce the heat and let it cook for 30-40 minutes, stirring occasionally.
- Taste the chili and adjust the seasoning according to your preference. Serve hot, garnished with cheese or sour cream if desired.
Notes
For variations, consider using black beans instead of kidney beans or adding a splash of beer for extra flavor. Allow the chili to simmer for rich taste and adjust spice levels as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg