Ingredients:
2 lbs ground beef (or turkey, if preferred)
1 large onion, finely chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 can (15 oz) tomato sauce
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
2 cups beef broth
3 tbsp chili powder
1 tbsp cumin
1 tsp paprika
1 tsp dried oregano
1/2 tsp cayenne pepper (adjust for heat preference)
Salt and pepper to taste
Instructions:
1. Brown the Meat: In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add Vegetables: Add chopped onion, garlic, and bell pepper to the meat. Sauté until softened, about 5-7 minutes.
3. Season and Simmer: Stir in the chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Cook for 1 minute to let the spices bloom.
4. Add Liquids and Beans: Pour in the tomato sauce, diced tomatoes, beef broth, and kidney beans. Stir to combine.
5. Simmer: Reduce heat to low and simmer for 1-1.5 hours, stirring occasionally. Add water if it gets too thick or if you like it thinner.
6. Serve: Ladle into bowls and top with shredded cheese, diced onions, or a dollop of sour cream if you like.
Tips:
For a chili parlor twist, serve over spaghetti noodles or with oyster crackers on the side.
