Beef Chili

Ingredients and Weight:

• Ground beef (80% lean): 2 pounds
• Onion, chopped: 1 large
• Green bell pepper, chopped: 1 large
• Red bell pepper, chopped: 1 large
• Garlic, minced: 4 cloves
• Canned diced tomatoes (14.5 oz): 2 cans
• Beef broth: 2 cups
• Chili powder: 2 tablespoons
• Ground cumin: 1 tablespoon
• Smoked paprika: 1 tablespoon
• Salt and black pepper: to taste
• Kidney beans, drained and rinsed: 1 can (15 oz)
• Pintos beans, drained and rinsed: 1 can (15 oz)

Preparation Time:

30 minutes

Cooking Time:

60 minutes

Difficulty Level:

2/5 (Easy)

Preparation Method Steps:

1. In a large skillet or Dutch oven over medium heat, brown the ground beef. Drain off the excess fat.
2. Add the chopped onion, green bell pepper, red bell pepper, and garlic to the skillet. Cook until the vegetables soften, about 5 minutes.
3. Stir in the diced tomatoes, beef broth, chili powder, ground cumin, smoked paprika, salt, and black pepper. Bring to a boil, reduce heat to low, and simmer for 30 minutes, or until the chili has thickened.
4. Add the drained kidney beans and pinto beans. Simmer for an additional 15 minutes, or until the beans are heated through.
5. Taste and adjust the seasonings as desired.

Nutritional Information:

Per serving (1 cup):

• Calories: 350
• Fat: 15 grams
• Protein: 25 grams
• Carbohydrates: 30 grams
• Fiber: 10 grams

Dish Characteristics:

• Hearty and savory
• Rich in beans and vegetables
• Perfectly seasoned with a blend of chili powder, cumin, and paprika

User Comments:

• "This chili is the perfect comfort food for a cold night."
• "The flavors are complex and delicious, with a bit of heat but not too spicy."
• "I love the combination of beans and vegetables, which makes this chili satisfying and healthy."

Special Precautions and Tips:

• If you prefer a spicier chili, add more chili powder or ground cayenne pepper to taste.
• To make the chili ahead of time, let it cool completely and then store it in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
• Serve the chili with your favorite toppings, such as shredded cheese, sour cream, and diced onions.