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Classic Beef Chili
Created by: Howcan Team
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
Instructions
- In a large pot, brown 1 pound of ground beef over medium heat, breaking it up with a spoon as it cooks.
- Add the chopped onion, minced garlic, and chopped green bell pepper to the pot. Cook for 5 minutes, until the vegetables are softened.
- Stir in the diced tomatoes, tomato sauce, drained and rinsed kidney beans, drained and rinsed black beans, 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Pour in 2 cups of beef broth and bring the chili to a simmer. Reduce the heat to low and let it cook, uncovered, for 1 hour, stirring occasionally.
- Taste and adjust the seasoning if needed. Serve hot and enjoy!
Chili, a hearty and flavorful stew, has a rich history dating back to the early 19th century. Its origins are often attributed to the American Southwest, particularly Texas, where it was popularized by cowboys and settlers. This iconic dish typically features a base of ground meat, tomatoes, beans, and a blend of spices such as chili powder, cumin, and paprika. Renowned chefs like Frank X. Tolbert and his famed "Bowl of Red" have contributed to its culinary legacy. Today, the best versions of chili can be found in Texas, where it's a staple in local diners and cook-offs. Perfecting the spice blend and achieving the ideal balance of flavors are crucial for an exceptional chili. For a unique twist, some enthusiasts swear by adding chocolate or coffee to enhance the depth of the dish.
110 min
6
380 calories
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