Ingredients
2 pounds ground beef
1 large onion, chopped
1 green bell pepper, diced
1 celery stalk, diced
3 cloves garlic, minced
2 cans diced tomatoes (about 400 g each)
1 can tomato sauce (about 425 g)
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
2 cups beef broth
2 tbsp chili powder
1 tsp ground cumin
1 tsp paprika
1/2 tsp black pepper
1 tsp salt (adjust to taste)
1 tsp sugar (optional)
Instructions
In a large pot over medium heat, cook the ground beef until browned. Drain excess fat.
Add the chopped onion, bell pepper, celery, and garlic. Cook for about 5 minutes until softened.
Stir in diced tomatoes, tomato sauce, and beef broth. Mix well.
Add kidney beans and pinto beans.
Season with chili powder, cumin, paprika, salt, pepper, and sugar if using.
Bring to a boil, then reduce heat to low.
Let it simmer uncovered for 45 minutes to 1 hour, stirring occasionally.
Taste and adjust seasoning if needed.
Benefits
High in protein from beef and beans
Rich in fiber for digestion
Packed with vitamins from vegetables
Nutrition
Calories approximately 300–350 per serving
Protein about 20 g
Carbohydrates about 25 g
Fat about 12 g
Tips
Simmer longer for deeper flavor
Add a pinch of cayenne for extra heat
Tastes even better the next day
Conclusion
This hearty chili is comforting, flavorful, and easy to prepare, making it perfect for family meals or meal prep.