Brown the meat: In a HUGE pot, heat a splash of olive oil over medium heat. Add the ground beef and cook until browned. Drain excess fat.
Sauté veggies: Add onions, garlic, and bell peppers. Cook 5–7 minutes until soft.
Add spices: Stir in chili powder, smoked paprika, cumin, cayenne, salt, and pepper. Let the spices toast for 1–2 minutes.
Add tomatoes & beans: Mix in diced tomatoes, tomato paste, and kidney beans.
Add broth: Pour in beef broth, stir well, and bring to a simmer.
Simmer: Reduce heat and let it simmer at least 1 hour, stirring occasionally. The longer it simmers, the richer the flavor.
Taste & adjust: Add more salt, spices, or a splash of hot sauce if you like.
🥄 Serving Suggestions
Top with shredded cheese, sour cream, and fresh cilantro
Serve with cornbread, rice, or tortilla chips
Store leftovers—chili tastes even better the next day!
If you want, I can give you a “super spicy, extra meaty” version for a giant family feast that’ll fill a massive pot to the brim—it’s my favorite for game nights! Do you want me to do that?
