This homemade chili recipe brings together hearty ground beef, kidney beans, and a rich blend of spices, capturing the essence of its fast-food counterpart while allowing you the joy of crafting it in your own kitchen.
Ingredients
Scale:
1 pound ground beef
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 medium onion, diced
1 medium green bell pepper, diced
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
2 cups beef broth
2 tablespoons chili seasoning mix
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon cayenne pepper (optional for extra heat)
Shredded cheddar cheese (optional)
Chopped green onions (optional)
Fresh cilantro (optional)
Sour cream (optional)
Instructions
In a large pot or dutch oven, heat over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes. Break it apart with a wooden spoon as it cooks.
Stir in the diced onion, green bell pepper, and minced garlic. Sauté until the vegetables are soft, about 3-4 minutes.
Add the crushed tomatoes and tomato paste. Stir well to combine, ensuring there are no lumps from the tomato paste.
Incorporate the kidney beans, pinto beans, and beef broth into the mixture. Stir until everything is well combined.
Sprinkle in the chili seasoning mix, cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using). Stir well to evenly distribute the spices.
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes, stirring occasionally.
After simmering, taste the chili and adjust the seasoning if necessary, adding more salt, pepper, or cayenne to suit your preference.
Ladle the chili into bowls and top with your favorite toppings, such as shredded cheddar cheese, chopped green onions, or a dollop of sour cream.
