Chili Parlor Chili

Ingredients

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 cup beef broth
• 1 lb ground beef
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium bell pepper, chopped
• Sour cream for garnish
• Shredded cheese for garnish
• Chopped green onions for garnish
• Cilantro for garnish (optional)

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion and bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
2. Add the minced garlic and cook for another 1-2 minutes, stirring frequently.
3. Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it up with a spoon, for approximately 5-7 minutes until no longer pink.
4. Once the meat is browned, drain excess fat if necessary. Stir in the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Cook for about 2 minutes.
5. Add the diced tomatoes, tomato sauce, and beef broth to the pot. Bring to a simmer.
6. Incorporate the kidney beans and black beans, stirring well. Reduce the heat to low, cover, and let it simmer for at least 30 minutes.
7. For a richer flavor, let it simmer for up to an hour. Adjust seasoning as needed.
8. If you prefer a thicker chili, let it boil uncovered for the last 10-15 minutes.

Nutrition