Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- Optional toppings: shredded cheese, sour cream, jalapeños, or green onions
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring spoons
- Wooden spoon or spatula
- Can opener
Step-by-Step Instructions
First, start by heating a large pot or Dutch oven over medium heat. Once it’s hot, add the ground beef. I like to break it up with a wooden spoon as it cooks, so it browns evenly. Cook it for about 5-7 minutes, or until it’s nicely browned. Then, add the diced onion, bell pepper, and minced garlic to the pot, stirring them in. This is where the magic begins! The smell of the sautéing vegetables fills my kitchen with such warmth and creativity. (See the next page below to continue steps…)