Beef chili
Simmered beef chili with beans, tomatoes, and spices, cooked slowly to blend flavors.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Ground Beef (lean) | 800 | Grams |
| Onion (medium, chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Red Bell Pepper (chopped) | 1 | Count |
| Green Bell Pepper (chopped) | 1 | Count |
| Canned Tomatoes (diced) | 800 | Grams |
| Kidney Beans (drained and rinsed) | 400 | Grams |
| Black Beans (drained and rinsed) | 400 | Grams |
| Tomato Paste | 3 | Tbsp |
| Beef Broth | 500 | Milliliters |
| Chili Powder | 2 | Tbsp |
| Cumin (ground) | 1 | Tbsp |
| Paprika | 1 | Tsp |
| Oregano (dried) | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Olive Oil | 2 | Tbsp |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and minced garlic, sauté until onions are translucent.
- Add ground beef, cook until browned, breaking it apart with a spoon.
- Stir in chopped red and green bell peppers, cook for 5 minutes.
- Add chili powder, cumin, paprika, oregano, salt, and black pepper, stir well.
- Mix in tomato paste, canned tomatoes, beef broth, kidney beans, and black beans.
- Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
- Adjust seasoning to taste before serving.
Prep
- Thaw ground beef in the refrigerator overnight if frozen.
Kitchen equipment
Large PotWooden Spoon