Flavourful Beef Chilli
- 1.5 (680g) ground beef
- 1 large onion, diced
- 3 garlic, minced
- 1 bell pepper, diced (choose your preferred color)
- 1 can (14.5 oz/410g) diced tomatoes
- 1 can (15 oz/425g) kidney beans, drained and rinsed
- 1 can (15 oz/425g) black beans, drained and rinsed
- 2 (475ml) beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- ½ teaspoons cayenne pepper (adjust to taste)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 vegetable oil
- Optional toppings: shredded cheese, sour cream, chopped green onions, chopped cilantro
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened and the onion is translucent.
Push the vegetables to the side of the pot and add the ground beef. Cook, breaking it up with a spoon, until the beef is browned and cooked through.
Combine the sautéed vegetables and beef, then add the chili powder, cumin, paprika, cayenne pepper, dried oregano, salt, and pepper. Mix well to coat the meat and vegetables with the spices.
Pour in the diced tomatoes (with their juices) and beef broth. Stir to combine all the ingredients.
Add the drained and rinsed kidney beans and black beans to the pot. Stir again.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the chili simmer for about 30 to 45 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
Taste and adjust the seasoning, adding more salt, pepper, or cayenne pepper if desired.
Once the chili has reached your preferred thickness and flavor, remove it from the heat.
Serve the beef chili hot in bowls. If desired, top each serving with shredded cheese, a dollop of sour cream, chopped green onions, and chopped cilantro.