Hearty and Spicy Beef Chili
Gotta love a nice, huge bowl of warm beef chili on a chilly day!
Servings: 8 servings
Equipment
- 4 quart pot with lid
- wooden spoon
- knife and cutting board
- plate
Ingredients
- 6 tablespoons canola oil
- 2 pounds ground beef
- 1 cup diced onion
- ½ cup diced green pepper
- 4 garlic cloves minced
- 4 tablespoons tomato paste
- 1 cup beef broth
- 29 ounce can peeled whole tomatoes
- 15 ounce can tomato puree
- 1 15 ounce can red kidney beans strained and rinsed
- 1 15 ounce can pink kidney beans strained and rinsed
- 1 ½ tablespoon ground cumin
- 1 ½ tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon cayenne pepper
- ½ teaspoon granulated sugar
- 1 ½ tablespoon kosher salt
- 1 ½ teaspoon ground black pepper
Instructions
- In a 4 quart pot or larger, heat 4 tablespoons of the oil on medium high heat.
- Add ground beef. Sear until mostly cooked for 5-7 minutes, breaking the larger pieces of ground meat apart with a wooden spoon. Once cooked, remove beef from the pot and set aside.
- Turn the stove down to medium heat. Add the remaining oil into the pot. Add the onions and green pepper. Cook for 3 minutes, stirring occasionally. Add the garlic, and cook for 1 minute while stirring.
- Add the tomato paste in with the vegetables. Cook for one minute while stirring.
- Add the remaining ingredients, stirring to incorporate.
- Bring the chili to a rapid simmer. Then turn the heat down to its lowest setting. Cover and cook on a low simmer for 45 minutes, stirring occasionally.
- Serve with your favorite chili toppings. Enjoy!