A great bowl of chili is one of those things everyone should know how to make. This version is straightforward, deeply flavorful, and thick enough to stand a spoon in. Ground beef, kidney beans, and a bold blend of spices simmer together until everything melds into one incredible pot. It feeds a crowd and the leftovers are legendary.
Ingredients
- 2 lbs ground beef
- 1½ cups cooked kidney beans (about ¾ cups dried, soaked and cooked)
- 1 large onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cayenne
- 1 tsp Redmond Real Salt
- ½ tsp black pepper
- 1 tbsp extra virgin olive oil
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it up with a spoon, until browned. Drain any excess fat.
- Add the onion and bell pepper. Cook for 5 minutes until softened.
- Add the garlic, chili powder, cumin, smoked paprika, and cayenne. Stir for 1 minute.
- Add the crushed tomatoes, diced tomatoes, broth, kidney beans, salt, and pepper. Bring to a boil.
- Reduce heat to low and simmer uncovered for 30 to 45 minutes, stirring occasionally, until thick.
- Adjust seasoning and serve with your favorite toppings.
Notes
- Top with diced onion, shredded cheese, sour cream, and a sprinkle of chili peppers for heat.
- Swap the kidney beans for black beans or pinto beans for a different spin.
- This chili freezes beautifully for up to 3 months.
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