Description
A hearty, flavorful chili simmered in a Dutch oven with ground beef, beans, tomatoes, and spices for rich, deep flavor. This classic American comfort food combines savory beef, aromatic spices, and a medley of beans for a satisfying and warming meal perfect for any occasion.
Ingredients
Meat and Vegetables
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
Tomatoes and Beans
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (8 oz)
- 1 can kidney beans, drained
- 1 can black beans, drained
Spices and Liquids
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup beef broth
Instructions
- Brown the Ground Beef: Heat the Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Once cooked, drain the excess fat to avoid greasiness in the chili.
- Sauté Vegetables: Add the diced onion, minced garlic, and bell pepper to the Dutch oven. Cook for 3-5 minutes until the vegetables soften and become fragrant.
- Add Spices: Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Mix well to evenly coat the vegetables and beef with the spices.
- Add Tomatoes and Beans: Pour in the diced tomatoes, tomato sauce, drained kidney beans, and drained black beans. Stir to combine all ingredients thoroughly.
- Add Beef Broth and Simmer: Pour in the beef broth and stir. Bring the mixture to a simmer over medium heat.
- Cook the Chili: Cover the Dutch oven and reduce heat to low. Let the chili cook gently for 45 minutes, stirring occasionally to prevent sticking and to help flavors meld.
Notes
- For a thicker chili, simmer uncovered during the last 10-15 minutes of cooking to reduce liquid.
- Add chopped jalapeños or chili flakes for extra heat according to your preference.
- This chili freezes well; store leftovers in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish, Soup/Stew
- Method: Stovetop
- Cuisine: American
