Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried oregano
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained 1
- 4 cups beef broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, green onions, tortilla chips
Instructions:
- Brown the Meat: Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain off excess grease.
- Sauté the Veggies: Add onion, bell peppers, and garlic to the pot. Sauté until softened, about 5 minutes.
- Add Spices: Stir in chili powder, cumin, cayenne pepper, and oregano. Cook for 30 seconds, or until fragrant.
- Combine Ingredients: Pour in crushed tomatoes, tomato sauce, kidney beans, pinto beans, and beef broth. Bring to a boil, then reduce heat to low and simmer, uncovered, for at least 2 hours, or up to 4 hours. Stir occasionally.
- Season and Serve: Season with salt and pepper to taste. Serve hot, topped with your favorite toppings.
Tips for the Best Chili:
- Roasting the Chili Peppers: For a smoky flavor, roast the chili peppers over an open flame or under a broiler before adding them to the pot.
- Using Different Beans: Experiment with different types of beans, such as black beans or Great Northern beans.
- Adding a Kick: If you want a spicier chili, add a few jalapeños or a pinch of red pepper flakes.
- Thickening the Chili: If you prefer a thicker chili, mash some of the beans with a potato masher or the back of a spoon.
- Slow Cooker Option: For a hands-off approach, transfer all ingredients to a slow cooker and cook on low for 6-8 hours.
This hearty chili is perfect for a cold winter day or a cozy night in. Enjoy!