This thick and hearty chili recipe is full of ground beef, black beans, tomatoes, onions, green peppers, and the perfect blend of spices. Be sure to read my helpful tips on thickening chili and helpful tips for those who like their chili with a little heat.
- 1-½ pound Lean ground beef
- 1 Small onion, chopped
- 1 Green pepper, seeded and chopped
- 2 cloves minced garlic
- 2 teaspoons Cumin
- 1 teaspoon Oregano
- 1 teaspoon Paprika
- 1 tbsp chili powder
- 1 teaspoon onion powder
- 1 tbsp brown sugar
- ⅛ teaspoons Ground cayenne pepper
- 2 cans (15 oz size) black beans, drained and rinsed, divided
- 1 box (14 1/2 oz size) fire roasted diced tomatoes
- 1 box (Size 14 1/2 oz) Low Sodium Beef Broth
- 2 tablespoons Tomato Paste
- Sour cream, grated cheddar cheese, chopped green onions, for serving
In a large pot, brown the ground beef over medium heat. Add onions and peppers and cook 4 to 5 minutes. Add the garlic and cook for an additional 60 seconds.
Stir in cumin, oregano, paprika, chili powder, onion powder, brown sugar and cayenne pepper. Reserve 1 cup black beans and set aside. Stir in remaining black beans, diced tomatoes and beef broth. Let simmer for 10 minutes.
Mix tomato paste with 1/4 cup hot broth. Stir into soup.
Run the reserved black beans through a food processor or mash them with a traditional potato masher. Add them to the soup. Let simmer for 20 minutes.
If desired, top with sour cream, grated cheddar and green onions.