A hearty, flavorful stovetop chili made with ground beef, beans, and bold spices. Perfect for weeknight dinners or game-day gatherings.

Scale

2 pounds ground beef

1 large onion, diced

1 green bell pepper, diced

4 cloves garlic, minced

2 cans (14.5 oz each) diced tomatoes

1 can (15 oz) tomato sauce

2 cans (15 oz each) kidney beans, drained and rinsed

3 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika (optional)

1/2 teaspoon cayenne pepper

2 cups beef broth

Salt and black pepper, to taste

Optional toppings: shredded cheese, sour cream, jalapeños

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1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain excess fat.

2. Add onion and bell pepper; cook 5 minutes. Stir in garlic and cook 1 minute.

3. Add diced tomatoes, tomato sauce, and beans. Stir to combine.

4. Season with chili powder, cumin, smoked paprika, cayenne, salt, and pepper.

5. Pour in beef broth; bring to a boil. Reduce heat to low and simmer uncovered 30–40 minutes.

6. Taste and adjust seasoning. Serve hot with desired toppings.

Store leftovers in the fridge for up to 4 days.

Freezer-friendly for up to 3 months.

Adjust spice levels to taste.