Description

This hearty and flavorful chili is perfect for warming up on a cold day. Packed with ground beef, beans, and a blend of spices, it’s a crowd-pleaser that’s both comforting and delicious. Whether for a family dinner or a casual get-together, this chili is sure to become a favorite.

Ingredients

1 tablespoon olive oil
1 small onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
2 pounds lean ground beef
2 cups beef broth
1 8-ounce can tomato sauce
1 15-ounce can diced tomatoes, undrained
1 15-ounce can pinto beans
1 15-ounce can kidney beans
3 tablespoons chili powder
1 tablespoon oregano
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
¼ teaspoon cayenne

Instructions

Sauté Vegetables: In a large pot, heat the olive oil over medium-high heat. Add the onion, bell pepper, and garlic. Sauté until the vegetables are almost tender.
Brown the Beef: Add the ground beef to the pot. Cook and crumble the beef until it is browned.
Combine Ingredients: Stir in the beef broth, tomato sauce, diced tomatoes (with their juice), pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt, and cayenne.
Simmer: Bring the mixture to a boil. Reduce the heat and let it simmer for about 30 minutes, allowing the chili to thicken and the flavors to meld together.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories: Approximately 300 per serving
Servings: 8

Notes

Serving Tips:

Toppings: Serve this chili with your favorite toppings like shredded cheese, sour cream, chopped green onions, or fresh cilantro for added flavor and texture.
Accompaniments: Pair the chili with warm cornbread, tortilla chips, or a side of rice to make it a complete meal.
Presentation: For a fun twist, serve the chili in bread bowls or over baked potatoes.

Storage Tips:

Refrigeration: Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave before serving.
Freezing: Chili freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Make-Ahead: This chili can be made ahead of time and tastes even better the next day as the flavors continue to develop.