Beef and Bean Chili

Ingredients

• 1 lb Ground Beef, 80/20
• 1 Yellow Onion
• 3 clove Garlic
• 28 oz Canned Diced Tomatoes
• 15 oz Canned Kidney Beans, rinsed
• 15 oz Canned Pinto Beans, rinsed
• 1½ cup Beef Broth
• 2 tbsp Chili Powder
• 1 tbsp Cumin
• 1 tsp Smoked Paprika
• 1 tsp Oregano
• 1 tsp Salt
• ½ tsp Black Pepper
• 1 tbsp Olive Oil
• ½ cup Sour Cream (optional)
• ½ cup Shredded Cheddar Cheese (optional)
• ¼ cup Fresh Cilantro, chopped (optional)

Steps

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain excess fat.
2. Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper; cook for 1 minute until fragrant.
3. Pour in diced tomatoes (undrained), rinsed kidney beans, rinsed pinto beans, and beef broth. Stir to combine.
4. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally, to allow flavors to meld.
5. Taste and adjust seasonings as needed.
6. Serve hot, garnished with sour cream, shredded cheddar cheese, and fresh cilantro, if desired.