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Chili Recipe With Beef Broth

A delightful blend of hearty flavors and comforting textures, perfect for chilly evenings and gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 bell pepper diced
  • 2 cans 15 ounces each kidney beans, drained and rinsed
  • 1 can 28 ounces diced tomatoes
  • 2 cups beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Optional toppings: shredded cheese sour cream, chopped green onions

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Can opener

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the ground beef to the pot and cook until browned, about 5-7 minutes.
  3. Add the chopped onion, garlic, and bell pepper to the pot and sauté for about 5 minutes until softened.
  4. Stir in the kidney beans and diced tomatoes, mixing well.
  5. Pour in the beef broth and stir to combine.
  6. Add the chili powder, cumin, smoked paprika, salt, and pepper.
  7. Bring the chili to a boil, then reduce the heat and let it simmer uncovered for 30-40 minutes.
  8. Taste and adjust seasoning before serving. Top with your favorite toppings.

Notes

Chili tastes even better the next day after the flavors have melded.