Classic Chili Recipe

In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess fat.

Add the chopped onion and bell pepper to the pot. Sauté until the vegetables are softened, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the canned diced tomatoes and tomato sauce to the pot, stirring to combine.

Incorporate the drained kidney and chili beans, then add the chili powder, ground cumin, salt, and black pepper.

Pour in the water and stir everything together until well combined.

Bring the chili to a simmer over medium heat. Reduce the heat to low, cover, and let simmer for at least 30 minutes, stirring occasionally.

Taste and adjust seasoning if needed. Let it simmer longer for a thicker consistency if desired.