Chili Recipe: A Spicy, Comforting Classic
A robust, spicy chili packed with beef, beans, and bold flavors, ideal for hearty meals or gatherings.
Ingredients
- 1 lb ground beef (80/20 lean-to-fat ratio)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can can black beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- 2 tsp tomato paste
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- Salt and black pepper to taste
- ½ cup corn kernels
Instructions
- Brown ground beef in a large pot over medium heat, 5-7 minutes. Drain fat.
- Add onion, garlic, bell pepper, and jalapeño. Cook 4-5 minutes until soft.
- Stir in chili powder, cumin, paprika, oregano, and tomato paste. Cook 1 minute.
- Add tomatoes, broth, beans, and corn. Bring to a boil, then simmer 30-40 minutes.
- Season with salt and pepper. Serve hot with desired toppings.
Notes
- Adjust the heat with jalapeño or cayenne.
- Simmer longer for deeper flavor.
- Store in fridge for 5 days or freeze for 3 months.
- Serve with cheese, sour cream, or cornbread.