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Description
A hearty and spicy chili with a smoky flavor, perfect for a cold day.
Ingredients
- 1 lb ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (4 ounce) can chopped green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (or to taste)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the drained and rinsed kidney beans, diced tomatoes, diced tomatoes with green chilies, and chopped green chilies to the pot.
- Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Season with salt and pepper to taste.
- Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld.
- Serve hot, garnished with your favorite toppings.
Notes
- Adjust the cayenne pepper to control the level of spiciness.
- For a deeper flavor, you can add a tablespoon of tomato paste along with the diced tomatoes.
- This chili can be made ahead of time and reheats well.
- Leftovers can be frozen.