Ingredients:
2 tablespoons olive oil
1 large onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1.5 pounds (700g) ground beef
2 tablespoons tomato paste
1 (28 oz / 800g) can crushed tomatoes
1 (15 oz / 425g) can kidney beans, drained and rinsed
1 (15 oz / 425g) can black beans, drained and rinsed
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon oregano
Salt and pepper to taste
1 cup beef broth or water (optional, for desired consistency)
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Instructions:
1. Sauté Vegetables:
In a large pot, heat olive oil over medium heat. Add the diced onion and bell pepper. Sauté until softened (about 5 minutes).
2. Add Garlic and Ground Beef:
Add the minced garlic and ground beef. Cook until the beef is browned and fully cooked. Drain excess fat if needed.
3. Add Tomato Paste and Spices:
Stir in tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 2–3 minutes to enhance flavor.
4. Add Tomatoes and Beans:
Pour in crushed tomatoes, kidney beans, and black beans. Stir well to combine. Add broth or water if the chili seems too thick.
5. Simmer:
Reduce heat to low. Cover and simmer for 30–45 minutes, stirring occasionally, until the flavors come together.
6. Serve:
Serve hot with toppings like shredded cheese, sour cream, green onions, or cornbread.
