Description
Rich tomato and beef meld with cumin and smoked paprika in this slow-simmered chili, warming your senses with spicy heat, tender beans, and a savory aroma.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 large green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 pound ground pork
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 28 ounce can crushed tomatoes
- 1 cup beef broth
- 1 15 ounce can kidney beans, drained and rinsed
- 1 15 ounce can black beans, drained and rinsed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a heavy pot over medium heat.
- Add onion and bell pepper and sauté until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add ground beef and pork and cook until browned, breaking meat into crumbles.
- Mix in chili powder, cumin, smoked paprika, oregano, and cayenne pepper and cook for 2 minutes.
- Stir in tomato paste and cook for another minute.
- Pour in crushed tomatoes and beef broth and bring to a gentle boil.
- Add kidney beans and black beans and stir to combine.
- Reduce heat to low, cover, and simmer for at least 1 hour, stirring occasionally.
- Season with salt and black pepper and simmer for an additional 10 minutes.
Notes
- Adjust the cayenne pepper for milder or hotter chili.
- For richer flavor, simmer for up to 2 hours or transfer to a slow cooker.
- Leftovers taste even better the next day after flavors meld.
- Serve with cheddar cheese, sour cream, and chopped fresh cilantro.