- Joined
- Mar 26, 2023
- Messages
- 89
- Reaction score
- 109
- Awards
- 5
Ingredients:
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound (450g) ground beef
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (28 ounces / 800g) diced tomatoes, undrained
- 1 can (15 ounces / 425g) kidney beans, drained and rinsed
- 1 can (6 ounces / 170g) tomato paste
- 1 cup (240ml) beef broth
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, and cook until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
- Add the ground beef to the pot and cook, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes.
- Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper (if using), and cook for 1-2 minutes, stirring constantly, until fragrant.
- Add the diced tomatoes (undrained), kidney beans, tomato paste, and beef broth to the pot, and stir to combine.
- Bring the chili to a simmer, then reduce the heat to low and let it simmer for 30-45 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened to your liking.
- Season with salt and pepper to taste.
- Serve the chili hot, topped with your desired toppings, if using.
