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Prep Time15 Mins
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Cook Time1 Hr
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Serving6
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This award-winning chili recipe is packed with bold flavors and hearty ingredients that will warm you up on a chilly day. Perfect for competitions or family dinners, it’s sure to impress your guests!
Ingredients
Directions
In a large pot over medium heat, add the olive oil. Once hot, add the diced onion, garlic, and bell pepper. Sauté for about 5 minutes until the vegetables are soft and translucent.
Add the ground beef to the pot, breaking it up with a spoon. Cook until the beef is browned and no longer pink, about 7-10 minutes.
Stir in the chili powder, cumin, paprika, salt, and black pepper. Mix well to combine and toast the spices for about 1-2 minutes.
Pour in the canned diced tomatoes (with their juices) and beef broth. Stir to combine.
Add the kidney beans and black beans. Bring the chili to a simmer, then reduce the heat to low and let it simmer uncovered for at least 30 minutes, stirring occasionally.
Taste the chili and adjust seasoning if necessary. Cook for an additional 15-30 minutes to deepen the flavors, if time allows.
Conclusion
Serve the chili hot, garnished with fresh cilantro. Enjoy with crusty bread, over rice, or with tortilla chips! Tips:For an extra kick, add some chopped jalapeños or hot sauce. You can also top it with shredded cheese, sour cream, or sliced avocado for a delicious finishing touch. This chili can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat thoroughly before serving.
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