HUGE POT of Chilli At Home

By deiv3 on September 20, 2024

2 lbs ground beef (or a mix of ground beef and pork, or substitute with ground turkey/chicken for a leaner option)
1 large onion, diced
1 large green bell pepper, diced
4 cloves garlic, minced
3 cans (15 oz each) kidney beans, drained and rinsed
3 cans (15 oz each) black beans, drained and rinsed
2 cans (15 oz each) diced tomatoes
2 cans (15 oz each) tomato sauce
2 cups beef broth (or chicken/vegetable broth)
1 can (6 oz) tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons dried oregano
1 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper, to taste
2 tablespoons olive oil
Optional toppings: shredded cheese, sour cream, chopped green onions, chopped cilantro, diced avocado, jalapeño slices, tortilla chips

Prepare the vegetables:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add the diced onion and green bell pepper. Sauté for about 5-7 minutes, until softened.
- Add minced garlic and sauté for another 1-2 minutes until fragrant.
Cook the meat:
- Add the ground beef to the pot. Cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Combine the ingredients:
- Stir in the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Cook for another 1-2 minutes to let the spices become fragrant.
- Add the diced tomatoes, tomato sauce, tomato paste, and beef broth. Stir well to combine.
- Add the kidney beans and black beans. Stir to combine all ingredients.
Simmer the chili:
- Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for at least 1 hour, stirring occasionally.
- The longer you let it simmer, the more the flavors will develop. If you have time, let it simmer for 2-3 hours.
Adjust seasoning:
- Taste the chili and adjust the seasoning as needed. Add more salt, pepper, or spices to taste.
Serve:
- Serve the chili hot with your favorite toppings. Enjoy with a side of cornbread or over rice if desired.