Certainly! Here’s a recipe for a tasty chili that’s flavorful and satisfying:
Ingredients:
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups beef broth (or chicken broth)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro, sliced jalapeños, tortilla chips
Instructions:
- In a large pot or Dutch oven, brown the ground beef over medium heat until it’s no longer pink. Drain excess fat if necessary.
- Add the chopped onion, minced garlic, and bell pepper to the pot. Cook for about 5 minutes until the vegetables are softened.
- Stir in the chili powder, ground cumin, paprika, dried oregano, and cayenne pepper. Cook for another minute until the spices are fragrant.
- Add the diced tomatoes, tomato paste, kidney beans, black beans, and beef broth to the pot. Stir to combine all the ingredients.
- Bring the chili to a simmer over medium heat. Reduce the heat to low, cover, and let it simmer for about 30-45 minutes, stirring occasionally.
- Taste the chili and season with salt and pepper as needed.
- Serve the chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, diced avocado, chopped cilantro, sliced jalapeños, and tortilla chips.
- Enjoy your tasty chili!
This chili is even better the next day as the flavors have more time to meld together. It’s also freezer-friendly, so you can make a big batch and save some for later. Adjust the level of spice according to your preference by adding more or less cayenne pepper. Enjoy!
