Southern Chili with Beans
Ingredients:
2 pounds ground beef
1 small onion, diced
1/2 green bell pepper, diced
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes
2 (15-ounce) cans kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 cup beef broth
1 teaspoon brown sugar
Instructions:
In a large heavy pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess grease if needed.
Add the diced onion and bell pepper and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
Sprinkle in the chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne if using. Stir well to coat the meat and vegetables. Add the tomato paste and cook for 1 to 2 minutes to deepen the flavor.
Pour in the crushed tomatoes, diced tomatoes, kidney beans, pinto beans, beef broth, and brown sugar. Stir until well combined.
Bring to a gentle boil, then reduce heat to low. Cover partially and let simmer for at least 45 minutes, stirring occasionally. For deeper flavor, simmer up to 1 1/2 hours.
Taste and adjust seasoning if needed. Serve hot with shredded cheese, sour cream, chopped onions, or cornbread on the side for a hearty Southern-style meal.