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
1 can tomato sauce
1 can tomato paste
2 cans kidney beans, drained
1 can pinto beans, drained
3 cups beef broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon oregano
½ teaspoon black pepper
1 teaspoon salt
1 teaspoon sugar
1 tablespoon Worcestershire sauce
Instructions
In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess grease.
Add the onion, green bell pepper, celery, and garlic. Cook for 5 minutes until softened.
Stir in the diced tomatoes, tomato sauce, tomato paste, kidney beans, pinto beans, and beef broth.
Add chili powder, cumin, paprika, oregano, black pepper, salt, sugar, and Worcestershire sauce.
Bring the chili to a gentle boil, then reduce heat and simmer uncovered for 1 to 2 hours, stirring occasionally.
Taste and adjust seasoning if needed.
Serve hot with shredded cheese, sour cream, crackers, or cornbread.
Tips
For thicker chili, simmer longer uncovered.
For extra heat, add cayenne pepper or diced jalapeños.
This chili tastes even better the next day after the flavors blend together.