Ingredients
Scale
- 1 pound ground beef
- 1 large onion, chopped
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (8 ounce) can tomato sauce
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup water or beef broth
Instructions
- Brown the ground beef in a large pot or Dutch oven over medium-high heat. Drain excess fat.
- Add the chopped onion, celery, and green bell pepper to the pot. Cook until softened, about 5-7 minutes.
- Stir in the crushed tomatoes, kidney beans, pinto beans, and tomato sauce.
- Add the chili powder, ground cumin, garlic powder, onion powder, cayenne pepper (if using), black pepper, and salt. Mix well.
- Pour in the water or beef broth. Bring the chili to a simmer.
- Reduce heat to low, cover, and let it simmer for at least 1 hour, or up to 3 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
- Serve hot with your favorite toppings.
Notes
- For a spicier chili, increase the amount of cayenne pepper.
- You can adjust the consistency of the chili by adding more water or broth if it becomes too thick.
- This chili freezes well. Store in airtight containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Simmer
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg