Spicy Traditional Chili
Spicy Traditional Chili Recipe (Serves 6-8)
Ingredients:
2 lbs ground beef
1 large onion, diced
3 cloves garlic, minced
2 bell peppers (red and green), diced
2 cans (14.5 oz each) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
2 tablespoons tomato paste
3 cups beef broth
2 tablespoons vegetable oil
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon cayenne pepper (adjust to taste for desired spice level)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
Chopped green onions, shredded cheddar cheese, and sour cream for garnish (optional)
Instructions:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the diced onions and bell peppers, sauté until they become soft and translucent, about 3-4 minutes.
Add the minced garlic and cook for another minute until fragrant.
Push the vegetables to one side of the pot and add the ground beef. Cook the beef, breaking it up with a spoon, until it's browned and cooked through.
Stir in the chili powder, ground cumin, paprika, cayenne pepper, dried oregano, dried thyme, salt, and black pepper. Mix well to coat the meat and vegetables with the spices.
Add the diced tomatoes (with their juice), tomato paste, kidney beans, and black beans to the pot. Stir everything together until well combined.
Pour in the beef broth, and bring the chili to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1 to 1.5 hours, stirring occasionally. The longer it simmers, the more flavorful it will become.
Taste the chili and adjust the seasoning if needed, adding more salt or cayenne pepper for additional heat.
Once the chili has reached your desired consistency and flavor, remove it from the heat.
Serve the spicy traditional chili in bowls, and garnish with chopped green onions, shredded cheddar cheese, and sour cream if desired.
