Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 can (6 ounces) tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- 2 tablespoons olive oil
- Fresh cilantro, for garnish (optional)
- Sour cream, for serving (optional)
Instructions
- Warm the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and bell pepper, sautéing until they soften, about 5 minutes.
- Incorporate the minced garlic and continue to cook for another minute.
- Raise the heat to medium-high and add the ground beef, cooking until thoroughly browned, about 6-8 minutes. Drain excess fat if necessary.
- Add the diced tomatoes, tomato paste, and beef broth, stirring until well combined.
- Sprinkle in the chili powder, ground cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if desired. Mix thoroughly.
- Allow the mixture to come to a gentle simmer, then lower the heat and cover the pot. Let it simmer for about 30 minutes, stirring occasionally.
- Taste the chili and adjust the seasoning as needed. Serve hot, garnished with fresh cilantro and a spoonful of sour cream if desired.
Notes
- For an extra layer of flavor, consider adding a tablespoon of Worcestershire sauce or a dash of your favorite hot sauce while cooking.
- To enhance the meal, serve the chili over cauliflower rice or pair it with a refreshing side salad.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg