Classic Homemade Chili
A bowl of comfort perfect for the cooler weather
Ingredients
- 1 Tablespoon olive oil
- 1 onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 ½ lb ground beef
- 2 Tablespoons chili powder
- 1 Tablespoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons tomato paste
- 1 – 15 oz can diced tomatoes
- 1 – 15 oz can tomato sauce
- 1-2 Tablespoons maple syrup
- 1-2 Tablespoons Worcestershire sauce
- 1 ½ cup beef broth veggie or chicken broth work too
- 1 – 15oz can kidney beans rinsed and drained
- 1 – 15 oz can pinto beans rinsed and drained
For serving:
- Avocado
- Shredded cheese
- Sour cream or Greek yogurt
- Cilantro or green onions
- Tortilla chips
- Raw onions
- Cornbread
Instructions
- Add your olive oil to a large pot over medium high heat, add in your onions and bell peppers, cook down for a minute, then add in the garlic. Cook down for another 30 seconds to a minute before adding in the ground beef.
- Begin breaking down the meat as much as possible into small chunks. Let this cook about halfway before adding in all the spices – chili powder, oregano, cumin, paprika, coriander, garlic and onion powder, salt and pepper. Once the meat is fully cooked through and the spices are fragrant, add in the tomato paste and mix it in well.
- Pour in the can of tomato sauce, fill it with water and pour that water in to the pot. Add in the diced tomatoes, maple syrup, Worcestershire sauce and broth. Mix well and bring it to a boil. Add in both of the rinsed and drained beans, cook for another 5-10 minutes and serve with any of the suggested toppings. Enjoy!