Description
A rich and flavorful chili with a spicy Tex-Mex twist, slow-simmered for deep taste.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) black beans, drained
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 cup beef broth
- Salt and pepper to taste
Instructions
- Brown ground beef in a large pot over medium heat.
- Add onion, garlic, and bell pepper. Cook until soft.
- Stir in beans, tomatoes, and spices.
- Pour in beef broth and bring to a simmer.
- Cover and cook on low heat for 1.5 hours, stirring occasionally.
- Adjust seasoning and serve hot.
Notes
- For extra heat, add more cayenne pepper.
- Top with shredded cheese or sour cream if desired.
- Chili tastes even better the next day.
- Prep Time: 15 mins
- Cook Time: 1.5 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 45mg
Keywords: spicy chili, Tex-Mex, hearty, slow-simmered