This classic red chili has browned beef, two kinds of beans and a tomato base seasoned with cumin and smoked paprika. A gentle simmer brings everything together. Set out bowls of toppings and warm cornbread for an easy football-night dinner.
Prep: 15 minutes · Cook: 45 minutes · Yield: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 bell pepper, diced
- 1 pound lean ground beef
- 3 garlic cloves, minced
- 2 tablespoons chili powder (an American-style spice blend)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup low-sodium beef broth, plus extra as needed
- 1/2 teaspoon kosher salt, plus more to taste
- Black pepper to taste
- Cheddar, sour cream and sliced scallions, for serving
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