A delicious and hearty chili recipe featuring a mix of beans, vegetables, and spices, perfect for a cozy meal.
Heat a large stockpot over medium heat and add the ground beef. Cook until browned, breaking it into small pieces as it cooks.
For a leaner chili, drain any excess fat after browning the beef.
Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant.
Stir frequently to prevent the garlic from burning.
Stir in the diced green pepper, sliced carrots, and chopped celery. Cook until the vegetables begin to soften.
Cut the vegetables into uniform sizes for even cooking.
Add the canned beans, crushed tomatoes, and tomato paste to the pot. Stir well to combine.
Rinse the canned beans under cold water to reduce sodium content.
Season the chili with chili powder, cumin, paprika, oregano, black pepper, salt, and cayenne pepper. Mix thoroughly.
Adjust the seasoning to taste, adding more chili powder for a spicier kick.
Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Simmering allows the flavors to meld together for a richer taste.
Serve the chili hot, garnished with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.
Pair with cornbread or tortilla chips for a complete meal.
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