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Celina Swartz

Homemade Chili Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Olive Oil
  • 2 bell peppers, chopped
  • 1 Small Onion, diced
  • 1 tbsp Minced Garlic
  • 1 Pound Ground Beef
  • 1 tbsp Tomato Paste
  • 1 tsp Paprika
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tsp Oregano
  • 1 tsp Sugar
  • Salt and Pepper to taste
  • 1 15oz can red kidney beans rinsed and drained
  • 1 15oz can pinto beans rinsed and drained
  • 1 15oz can black beans rinsed and drained
  • 1 15oz can tomato sauce
  • 1 10oz can Rotel diced tomatoes
  • 2 cups Beef broth
To Serve
  • Shredded cheese
  • Sour cream
  • Green Onions
  • Corn Bread

Method
 

  1. Heat the oil in a large Dutch oven over medium-high heat. Add the onion and bell peppers and cook, stirring frequently, until slightly softened, about 5 minutes. Add the garlic and cook for 1 more minute.
  2. Add the ground beef and cook for about 5 minutes, breaking into small pieces until no longer pink.
    Add in the salt, pepper, garlic powder, onion powder, paprika, oregano, sugar, and tomato paste, Stir to combine and cook for 1 minute.
  3. Stir in the diced tomatoes, tomato sauce, kidney, pinto, and black beans, and beef broth. Scrape the bottom of the Dutch oven to loosen any browned bits and bring to a simmer.
  4. Reduce heat and simmer partially covered for 30 minutes, stirring occasionally.
    Keep in mind it thickens slightly as it cools. Season to taste towards the end of cooking.
    Serve topped with shredded cheese, sour cream, sliced green onions, and corn bread if you like. ENJOY!

Notes

  • If your chili gets too thick, add a splash of broth to thin it back out to your preferred consistency.