Print
Description
A classic and hearty beef chili recipe, perfect for a comforting meal. This recipe features ground beef, a blend of tomatoes, kidney beans, and pinto beans, seasoned with chili powder, cumin, and oregano.
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can dark red kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Toppings: sour cream, shredded cheddar cheese, chopped onion, tortilla chips
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the ground beef and cook until browned, breaking it up with a spoon. Drain off the excess fat.
- Add the chopped onion and bell pepper to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for one minute more until fragrant.
- Stir in the chili powder, cumin, and oregano, and cook for another minute to toast the spices.
- Add the crushed tomatoes, tomato sauce, kidney beans, and pinto beans to the pot.
- Season with salt, black pepper, and cayenne pepper.
- Stir everything to combine well.
- Bring the chili to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, stirring occasionally.
- For best results, simmer for 2-3 hours to allow the flavors to deepen.
- Taste and adjust seasonings before serving.
- Serve hot with your desired toppings.
Notes
- Simmering for a longer period (2-3 hours) will enhance the flavor development.
- Adjust the cayenne pepper for desired heat level.
- Optional toppings can include sour cream, shredded cheddar cheese, chopped onion, and tortilla chips.