Description
This hearty Chili in a Dutch Oven delivers deep, savory flavors with tender ground beef and soft kidney beans, perfect for serving to a crowd on a chilly evening.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1.5 pounds ground beef
- 1 large yellow onion (diced)
- 1 medium green bell pepper (seeded and diced)
- 3 cloves garlic (minced)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 6-ounce can tomato paste
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can kidney beans (drained and rinsed)
- 1 15-ounce can tomato sauce
- 1 cup beef broth
- 1 tablespoon brown sugar or honey (optional)
Instructions
- Sear the ground beef in oil until browned, then set aside.
- Sauté onions and peppers until soft, then add garlic.
- Return beef to pot, add spices, and bloom for 1-2 minutes.
- Stir in tomato paste, diced tomatoes, beans, sauce, and broth; simmer covered for 45-90 minutes.
- Adjust seasoning and consistency, then serve hot.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 25
- Cholesterol: 80
Keywords: Store leftovers in the fridge for up to 4 days or freeze for 3 months. Reheat gently on the stovetop with a splash of broth if needed.