Ingredients
- 2 tbsp olive oil
- 2 large onions, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 2 lbs ground beef (or a mix of beef and pork)
- 2 (15 oz) cans kidney beans, drained and rinsed
- 2 (15 oz) cans black beans, drained and rinsed
- 2 (28 oz) cans crushed tomatoes
- 1 (6 oz) can tomato paste
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, jalapeños, cornbread on the side
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and bell peppers. Sauté until soft, about 5–7 minutes.
- Stir in garlic and cook for 1 more minute until fragrant.
- Add ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess grease if needed.
- Stir in chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Let the spices bloom for 1–2 minutes.
- Add tomato paste, crushed tomatoes, beef broth, and all the beans. Stir everything together well.
- Bring to a boil, then reduce heat to low. Simmer uncovered for 45 minutes to 1 hour, stirring occasionally.
- Taste and adjust seasoning if needed. The longer it simmers, the better the flavor!
- Serve hot with your favorite toppings.
Want to make it spicy, smoky, or vegetarian?