beef chili

original recipe

ingredients

• 1 ½ pounds ground beef
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoon paprika, or smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 2 tablespoon tomato paste
• 1 (28-ounce can) fire-roasted diced tomatoes, you can use diced or crushed tomatoes
• 1 (15-ounce can) black beans, drained and rinsed
• 1 (15-ounce can) red kidney beans, drained and rinsed
• 2 cups beef broth
• 1 bay leaf
• Optional garnish: avocado, red onion, shredded cheese or sour cream

instructions

• Cook the veggies. Add the onion and bell pepper to the pot, stirring frequently. Cook for 4 to 5 minutes or until vegetables have softened. Add the garlic and stir for another 30 seconds.
• Cook the beef. Add the ground beef, breaking into small pieces with a spatula, until cooked through. Strain off any accumulated liquid and fat from the pot.
• Add the aromatics. Reduce the heat to medium-low. Stir in the tomato paste, and dried spices, and cook until they are fragrant, about 2 minutes.
• Add the rest and simmer. Add the canned tomatoes with juices, drained beans, beef broth, and bay leaf, and give it a stir. Increase the heat to high until the chili comes to a boil. Reduce heat to medium-low and simmer for 30 minutes uncovered, stirring occasionally.
• Serve. To serve, remove bay leaf and ladle servings into individual bowls. Garnish with avocado, red onion, cheese, cilantro or other toppings (I’ve got ideas above).