Description
A hearty beef chili with beans and vegetables, perfect for cold days.
Ingredients
Scale
- 2 pounds ground beef
- 1 large onion, chopped
- 1 cup chopped celery
- 1 green bell pepper, chopped
- 1 can (28 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) kidney beans, drained
- 1 can (15 ounces) pinto beans, drained
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon sugar
- 2 cups water
Instructions
- In a large pot over medium heat, brown the ground beef until no longer pink. Drain excess fat if needed.
- Add chopped onions, celery, and green bell pepper to the beef. Cook for about 5 minutes until softened.
- Stir in diced tomatoes, tomato sauce, pinto beans, and kidney beans. Mix to combine.
- Add chili powder, cumin, garlic powder, salt, pepper, sugar, and water. Stir thoroughly.
- Bring the mixture to a simmer. Cover and cook on low heat for 1 to 1.5 hours, stirring occasionally.
- Taste and adjust seasoning as needed. Serve hot with toppings like cheese or sour cream.
Notes
- This chili can be made a day in advance for better flavor.
- Top with your favorite cheese or sour cream for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 1.5 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg