Ingredients:

  • 1 lb (450 g) ground beef (preferably lean)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (red or green)
  • 1 can (15 oz / 425 g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 can (14.5 oz / 410 g) diced tomatoes (with juice)
  • 2 cups (475 ml) beef broth
  • 2 tbsp (30 ml) chili powder
  • 1 tsp (5 g) cumin
  • 1 tsp (5 g) smoked paprika
  • 1 tsp (5 g) salt (adjust to taste)
  • ½ tsp (2 g) black pepper (adjust to taste)
  • Optional: 1-2 jalapeños, diced (for heat)
  • Fresh cilantro, chopped (for garnish)
  • Sour cream or Greek yogurt (optional)
  • Shredded cheese (optional)

Instructions:

  1. Dice onion, bell pepper, and garlic. Drain and rinse beans.
  2. Preheat Dutch oven over medium heat (or over a campfire). Add ground beef and brown for about 5-7 minutes until fully cooked. Stir in onions, bell pepper, and garlic. Sauté until softened, about 3-5 minutes.
  3. Add the chili powder, cumin, smoked paprika, salt, and black pepper. Stir until fragrant. Mix in diced tomatoes, beef broth, and drained beans.
  4. Bring the mixture to a boil. Reduce heat to low and cover. Let simmer for 30-45 minutes, stirring occasionally.
  5. Taste and adjust seasoning as needed. Optional: Add diced jalapeños if desired.
  6. Ladle chili into bowls and sprinkle with fresh cilantro, sour cream, and cheese, if using.