Description
A hearty stovetop chili made with ground beef, beans (optional), tomatoes and bold spices — perfect for weeknight dinners or crowd meals.
Ingredients
- 1½ lb ground beef
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14–15 oz) diced tomatoes
- 1 can (14–15 oz) tomato sauce
- 2 cups beef broth
- 1 can (15 oz) kidney beans, drained & rinsed (optional)
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 1 tsp salt (adjust)
- ¼ tsp black pepper
- Pinch cayenne pepper (optional)
- ½ tsp sugar or honey (optional)
Instructions
1. Brown ground beef in a heavy pot over medium heat.
2. Drain any excess fat if necessary.
3. Add onion and bell pepper; cook until softened.
4. Stir in garlic and cook briefly until fragrant.
5. Mix in tomato paste and toast for ~1 minute.
6. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper; stir to coat.
7. Pour in diced tomatoes, tomato sauce and beef broth; scrape up browned bits.
8. Add beans if using and stir gently.
9. Bring to a simmer; reduce heat, cover partially, and simmer 20–30 minutes, stirring occasionally.
10. Taste and adjust seasoning; let rest before serving.
Notes
If you prefer no beans, omit them.
Adjust spices to suit your heat preference.
Add pinch of sugar or splash of vinegar to balance acidity.
Leftovers store well in fridge (3–4 days) or freezer (up to 3 months).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350