This classic chili recipe has been passed down through generations, with each cook adding their own twist. It captures nostalgia and allows for endless customization, whether you prefer a hearty meat-based chili or a vegetarian version bursting with flavor.
Ingredients
Scale:
1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
1 medium bell pepper, diced
2 tablespoons tomato paste
1 can (14.5 ounces) canned diced tomatoes
1 can (15 ounces) canned kidney beans, drained and rinsed
1 can (15 ounces) canned black beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
Salt to taste
Black pepper to taste
1 cup beef broth
1 tablespoon olive oil
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until soft, about 5 minutes.
Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning.
Add the ground beef to the pot, breaking it up with a spatula. Cook until browned, about 7-10 minutes.
Stir in the tomato paste, diced tomatoes, kidney beans, black beans, and beef broth.
Add the chili powder, cumin, oregano, salt, and pepper. Stir well to combine all ingredients.
Bring the chili to a boil, then reduce the heat to low. Simmer uncovered for at least 30 minutes, stirring occasionally. For deeper flavors, simmer for up to 2 hours.
Taste and adjust seasonings as needed before serving.
