Description
Ingredients
– 1 lb ground beef
– 1 tbsp olive oil
– 1 small onion, diced
– 1 bell pepper, diced
– 3 cloves garlic, minced
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) pinto beans, drained and rinsed
– 1 can (15 oz) diced tomatoes
– 1 cup corn kernels (fresh, frozen, or canned)
– 2 cups beef broth
– 2 tbsp tomato paste
– 2 tbsp chili powder
– 1 tsp cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 4 slices bacon, cooked and crumbled (optional)
– Toppings: shredded cheddar cheese, sour cream, fresh cilantro, tortilla chips
Instructions
1. In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat if needed.
2. Add the diced onion, bell pepper, and garlic to the pot. Sauté for 5-7 minutes until the vegetables are softened.
3. Stir in the kidney beans, pinto beans, diced tomatoes, corn, beef broth, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper.
4. Bring the mixture to a simmer, reduce the heat, and let it cook for 20-25 minutes, stirring occasionally until the flavors meld together and the chili thickens.
5. Serve the chili in bowls and top with crumbled bacon, shredded cheddar cheese, sour cream, fresh cilantro, and tortilla chips if desired.
Notes
### Tip:
Pair with warm cornbread or a slice of crusty bread to soak up the hearty chili.
### Cooking Tip:
For a thicker chili, simmer uncovered for an additional 10-15 minutes, or mash some of the beans for a creamy texture.
- Prep Time: 15
- Cook Time: 30