Beef Chili

By Chef B. Boukim

Prep: 10 min · Cook: 40 min · Total: 50 min · Serves 6

Ingredients

• 1.5 lb Ground beef
• 15 oz can Kidney beans, drained
• 15 oz can Black beans, drained
• 28 oz can Diced tomatoes
• 8 oz can Tomato sauce
• 1 large Yellow onion, diced
• 1 Green bell pepper, diced
• 4 cloves Garlic, minced
• 3 tbsp Chili powder
• 2 tsp Ground cumin
• 1 tsp Smoked paprika
• 1/4 tsp Cayenne pepper
• 1 cup Beef broth
• 2 tbsp Olive oil
• to taste Salt and pepper
• 1/2 cup Shredded cheddar cheese
• 1/2 cup Sour cream

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add onion and green pepper. Cook for 5 minutes until softened.
3. Add garlic and cook for 30 seconds.
4. Add ground beef and cook until browned, about 6 minutes. Drain excess fat.
5. Stir in chili powder, cumin, smoked paprika, and cayenne. Cook for 1 minute.
6. Add diced tomatoes, tomato sauce, beef broth, kidney beans, and black beans.
7. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
8. Season with salt and pepper to taste. Ladle into bowls and top with cheddar cheese and sour cream.