Hearty Tex-Mex stew combining ground beef, beans, tomatoes, and bold spices in a rich sauce.
# What You Need:
→ Meats
01 - 1.5 lbs ground beef (80/20 blend)
→ Vegetables
02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 jalapeño, seeded and finely chopped (optional)
→ Canned & Pantry
07 - 1 (28 oz) can diced tomatoes
08 - 2 (15 oz each) cans kidney beans, drained and rinsed
09 - 2 tbsp tomato paste
10 - 1 cup beef broth
→ Spices & Seasonings
11 - 2 tbsp chili powder
12 - 2 tsp ground cumin
13 - 1 tsp smoked paprika
14 - ½ tsp cayenne pepper (adjust to taste)
15 - 1 tsp dried oregano
16 - 1.5 tsp salt, plus more to taste
17 - ½ tsp black pepper
→ Optional Toppings
18 - Sour cream
19 - Shredded cheddar cheese
20 - Chopped cilantro
21 - Sliced green onions
22 - Diced avocado
# How-To Steps:
01 - Heat a large Dutch oven or heavy pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain excess fat if necessary.
02 - Add diced onion, garlic, red and green bell peppers, and jalapeño if using. Sauté for 5 to 6 minutes until vegetables soften.
03 - Stir in chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add tomato paste and cook for another minute, stirring to combine well.
05 - Pour in diced tomatoes, drained kidney beans, and beef broth. Stir thoroughly to combine ingredients.
06 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
07 - Taste and correct seasoning as needed. For thicker chili, simmer uncovered for an additional 10 to 15 minutes.
08 - Serve hot topped with choice of sour cream, shredded cheese, cilantro, green onions, or avocado.
