1 lb ground beef (or turkey) 1 medium onion, diced 2 cloves garlic, minced 1 can (15 oz) diced tomatoes 1 can (6 oz) tomato paste 1 can (15 oz) kidney beans, drained 1 can (15 oz) black beans, drained 2 cups beef broth or water 2 tbsp chili powder 1 tsp cumin 1/2 tsp smoked paprika Salt & pepper to taste Olive oil for sautéing
This chili combines ground beef, beans, tomatoes, and warming spices for the perfect balance of heat, richness, and texture.
Brown the ground beef with onions and garlic. Drain excess fat, then stir in tomatoes, tomato paste, broth, and seasonings.
Add beans and let chili simmer for 30–45 minutes. The longer it cooks, the deeper the flavor. Stir occasionally for even cooking.
Top with shredded cheese, sour cream, green onions, or jalapeños. Serve with cornbread, crackers, or rice for a full meal.
Refrigerate leftovers for up to 4 days or freeze for 2–3 months. Reheat on the stove or in the microwave for an easy second meal.