– Add the ground beef to the pot, breaking it up with a spoon.
– Cook until the beef is browned all over and no longer pink, about 8-10 minutes.
– Drain any excess fat if necessary.
3. **Add the Beans and Tomatoes:**
– Stir in the kidney beans, black beans, diced tomatoes, and tomato paste.
– Pour in the beef broth and stir to combine all ingredients.
4. **Season the Chili:**
– Add the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper.
– Stir well to ensure the spices are evenly distributed.
5. **Simmer the Chili:**
– Bring the mixture to a boil, then reduce the heat to low.
– Cover the pot and let the chili simmer for at least 30 minutes, stirring occasionally. For deeper flavor, you can let it simmer for up to an hour.
6. **Adjust the Seasoning:**
– Taste the chili and adjust the seasoning if needed, adding more salt, pepper, or spices to your liking.
7. **Serve:**
– Ladle the chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, chopped green onions, and fresh cilantro.
– Serve with tortilla chips or cornbread on the side.
Tips:
– For a spicier chili, you can add more cayenne pepper, chopped jalapeños, or a dash of hot sauce.
– This chili can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
Enjoy your hearty, homemade chili! It’s perfect for a cozy dinner, game day, or a gathering with friends and family.
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