Ingredients
– 1 lb ground beef
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) pinto beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (8 oz) tomato sauce
– 1 cup beef broth
– 1 small onion, chopped
– 1 green bell pepper, chopped
– 2 cloves garlic, minced
– 2 tbsp chili powder
– 1 tsp cumin
– 1 tsp paprika
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp cayenne pepper (optional, for heat)
Instructions
1. **Brown the Beef**:
In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain excess fat.
2. **Add Vegetables**:
Add the chopped onion, bell pepper, and minced garlic to the pot. Cook for about 5 minutes, until the vegetables are tender.
3. **Mix in Remaining Ingredients**:
Stir in the kidney beans, pinto beans, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper (if using). Mix well.
4. **Simmer**:
Bring the chili to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally.
5. **Serve**:
Ladle the chili into bowls and enjoy hot. Garnish with shredded cheese or sour cream if desired.
Enjoy!
