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We’re approaching chili season and I could not be more excited about it! I usually double the recipe and we eat the leftovers for a couple of days. Pair it with cornbread or saltines and it’s the ideal comfort to-go.
This chili is pretty traditional: it’s packed with protein and spices and it’s great with toppings like cheese, sour cream, tortilla chips, or whatever else sounds good to you. Plus, its only takes 30 minutes to make.
- 1 lb ground beef
- 1 onion diced
- 1 bell pepper diced
- 2 garlic cloves minced
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp cayenne pepper
- 1 28 oz can diced tomatoes
- 2 15 oz cans tomato sauce
- 1 6 oz can tomato paste
- 1 can pinto beans drained and rinsed
- 1 can black beans drained and rinsed
In a large sauce pan or Dutch oven, brown the ground beef over medium heat. Break it up and stir until it is no longer pink. Drain excess fat if necessary.
Add the onion, bell pepper, and garlic and cook until vegetables are somewhat tender, about 5 minutes. Add the spices and stir until well combined.
Stir in the diced tomatoes, tomato sauce, and tomato paste and bring to a light boil. Add the beans, stir, and cover. Reduce heat to low and simmer for 15-20 minutes or until the chili is reduced slightly.
Serve hot with desired toppings.
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