Ingredients and Weight:
- Ground beef: 2 pounds
- Onion: 1 large, chopped
- Green bell pepper: 1 medium, chopped
- Red bell pepper: 1 medium, chopped
- Tomato sauce: 28 ounces
- Kidney beans: 15 ounces, drained and rinsed
- Can of diced tomatoes: 1 (14.5 ounces)
- Beef broth: 2 cups
- Chili powder: 2 tablespoons
- Cumin: 1 tablespoon
- Paprika: 1 teaspoon
- Cayenne pepper: 1/2 teaspoon (optional)
- Salt and black pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
2 hours
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Brown the ground beef in a large pot over medium heat. Strain off any excess fat.
- Add the chopped onion, green bell pepper, and red bell pepper to the pot. Cook until softened, about 5 minutes.
- Stir in the tomato sauce, kidney beans, diced tomatoes, beef broth, chili powder, cumin, paprika, and cayenne pepper (if using).
- Bring to a boil, then reduce heat to low and simmer for at least 2 hours, or until the chili has thickened and the flavors have blended.
- Season with salt and black pepper to taste.
Nutritional Information:
- Calories: 350 per serving
- Protein: 25 grams
- Carbohydrates: 30 grams
- Fat: 15 grams
- Fiber: 10 grams
Dish Characteristics:
- Hearty and savory
- Rich and flavorful
- Perfect for a crowd
- Can be customized to your desired spice level
User Comments:
- "I love this chili! It's so easy to make and always a hit with my family and friends."
- "I made this for a party and everyone raved about it. It's the perfect comfort food for a cold day."
- "I used ground turkey instead of beef and it turned out great. This recipe is so versatile."
- "I love that I can make this chili ahead of time and it tastes even better the next day."
- "I added a can of corn to the chili and it took it to the next level of deliciousness."
Special Precautions and Tips:
- Refrigerate any leftover chili for up to 5 days.
- Freeze chili for up to 3 months.
- Serve with shredded cheese, sour cream, and diced onions for garnish.
