Easy Classic Chili
Ground beef, kidney and pinto beans, and tomatoes simmered in a smoky homemade chili spice blend.
Ingredients
Main Ingredients
- 1 lb ground beef 85/15 or 90/10
- 1 tbsp olive oil
- 1 large yellow onion diced
- 1 green bell pepper diced
- 3 garlic cloves minced
- 15 oz kidney beans 1 can, drained and rinsed
- 15 oz pinto beans 1 can, drained and rinsed
- 28 oz crushed tomatoes 1 can
- 6 oz tomato paste 1 can
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper optional
- 1 tsp salt
- ½ tsp black pepper
- 1 bay leaf
Instructions
Cooking
- Heat the oil in a large pot over medium heat and cook the onion and bell pepper 5 minutes. Add the garlic for 1 minute.
- Add the beef and cook, breaking it up, 6 to 8 minutes until no pink remains (160°F/71°C). Drain excess fat if needed.
- Stir in the tomato paste, chili powder, cumin, paprika, cayenne, salt, and pepper and cook 2 minutes.
- Add the crushed tomatoes, broth, beans, and bay leaf. Bring to a boil, reduce to a gentle simmer, and cook partially covered 45 to 60 minutes until thick, stirring occasionally.
- Remove the bay leaf, adjust the seasoning, and serve with toppings.
Notes
Nutrition values are an estimate per serving, based on 8 servings, without toppings. Store up to 4 days or freeze up to 3 months.