Hearty Weekend Chili
This chili is perfect for a leisurely summer weekend, allowing flavors to develop with a slow simmer. Packed with protein and veggies, it's a wholesome, satisfying dish that will be a hit with family and friends.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 pounds ground beef
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups beef broth
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- Flaky sea salt, to taste
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for another 2 minutes to toast the spices.
- Pour in the crushed tomatoes, kidney beans, black beans, and beef broth. Add the red and green bell peppers.
- Bring the mixture to a gentle simmer. Cover the pot partially and let it cook for 1.5 to 2 hours, stirring occasionally.
- Stir in the apple cider vinegar and brown sugar. Adjust the seasoning with flaky sea salt to taste.
- Serve hot, garnished with your favorite toppings such as cheese, sour cream, or chopped fresh cilantro.