Ingredients:
2 lbs ground beef
1 onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 cans diced tomatoes
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
2 tbsp chili powder
1 tbsp ground cumin
1 tsp paprika
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 cups beef broth
Shredded cheddar cheese, sour cream, and sliced green onions (for garnish)
Instructions:
In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up with a spoon as it cooks.
Add the diced onion, green bell pepper, and garlic to the pot and cook for 5-7 minutes, until the vegetables are soft.
Add the diced tomatoes (with their juice), kidney beans, black beans, chili powder, cumin, paprika, oregano, salt, and black pepper to the pot. Stir well to combine.
Pour in the beef broth and bring the mixture to a boil.
Reduce the heat to low and let the chili simmer for 30-45 minutes, until the flavors have melded together and the chili has thickened to your liking.
Serve hot with shredded cheddar cheese, sour cream, and sliced green onions on top.
This classic beef chili recipe is perfect for those chilly days when you need something warm and comforting to fill you up. Packed with protein from the ground beef and beans, this chili is also loaded with vegetables and spices, giving it a rich, complex flavor. Plus, it's a one-pot meal, making cleanup a breeze. Serve it with shredded cheddar cheese, sour cream, and sliced green onions on top for an extra burst of flavor and texture.
