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Homestyle · Entree

Chili

Chef Chubbs

A hearty beef-and-bean chili simmered with tomatoes and warm spices.

Prep time
15 minutes
Cook time
45 minutes
Total time
1 hour
Servings
6
Chef Chubbs presenting Chili

Ingredients

  • 1 1/2 lbs ground beef
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 Tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup beef broth
  • 2 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbsp vegetable oil
  • 1 cup shredded cheddar cheese, for serving
  • 1/2 cup sour cream, for serving
  • 2 green onions, sliced, for serving

Directions

  1. Heat the vegetable oil in a large pot over medium-high heat.
  2. Add the ground beef and cook until browned, breaking it into small pieces as it cooks.
  3. Add the onion and red bell pepper and cook for 4–5 minutes until softened.
  4. Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
  5. Add the crushed tomatoes, kidney beans, black beans, and beef broth.
  6. Stir everything together and bring the chili to a gentle boil.
  7. Reduce the heat and simmer uncovered for 30–35 minutes, stirring occasionally, until the chili is thick and rich.
  8. Spoon the chili into bowls.
  9. Top with shredded cheddar cheese, sour cream, and sliced green onions.
  10. Serve hot.