Beef and Bean Chili
By: max
A hearty, spicy stew perfect for game days or cold winter evenings.
1. 2 pounds of lean of ground beef
2. 2 medium, diced of onions
3. 2 (different colors), diced of bell peppers
4. 4 cloves, minced of garlic
5. 1, seeded and minced (optional) of jalapeño
6. 3 tablespoons of of chili powder
7. 2 teaspoons of ground of cumin
8. 1 teaspoon of dried of oregano
9. 1 teaspoon of of paprika
10. 1/4 teaspoon of (adjust to taste) of cayenne pepper
11. 2 cans (14.5 oz each) of of diced tomatoes
12. 1 can (15 oz) of of tomato sauce
13. 2 cans (15 oz each) of drained and rinsed of kidney beans
14. 1 cup of of beef broth
15. 1 tablespoon of of brown sugar
16. 1 tablespoon of of Worcestershire sauce
17. 1 teaspoon of of salt
18. 1/2 teaspoon of freshly ground of black pepper
19. for topping of shredded cheddar cheese
20. for topping of sour cream
21. for topping of green onions
22. for serving (optional) of corn chips
1. In a large pot or Dutch oven, brown ground beef over medium-high heat, breaking it into small pieces as it cooks.
2. When beef is about 80% cooked, add onions and bell peppers. Cook until vegetables begin to soften, about 5 minutes.
3. Add garlic and jalapeño (if using) and cook for another minute until fragrant.
4. Stir in chili powder, cumin, oregano, paprika, and cayenne. Cook for 1 minute to toast the spices.
5. Add diced tomatoes, tomato sauce, kidney beans, beef broth, brown sugar, and Worcestershire sauce.
6. Bring to a boil, then reduce heat to low. Simmer, partially covered, for at least 1 hour (or up to 3 hours for deeper flavor), stirring occasionally.
7. Season with salt and pepper to taste. If chili is too thick, add a little more broth.
8. Serve hot, topped with shredded cheese, sour cream, and green onions. Accompany with corn chips if desired.