Kiriya Ubuyashiki
Culinary Explorer
Are you in the mood for a hearty, spicy meal? Try this Texas Chili recipe! It's rich, flavorful, and packed with a delicious blend of spices and beef. Perfect for a cozy dinner or a game day feast. Give it a try, and you’ll have a bowl of comforting chili that's sure to satisfy! ![Smiling face with hearts :smiling_face_with_3_hearts: 🥰](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f970.png)
Ingredients:
Feel free to top with shredded cheese, sour cream, or fresh cilantro if desired!
![Smiling face with hearts :smiling_face_with_3_hearts: 🥰](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f970.png)
Ingredients:
- 2 tbsp vegetable oil
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup beef broth
- Salt and black pepper to taste
- 1 tbsp tomato paste (optional, for extra depth)
- Heat vegetable oil in a large pot over medium-high heat.
- Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary.
- Add chopped onion, garlic, and bell pepper to the pot. Cook until vegetables are softened, about 5 minutes.
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
- Add diced tomatoes, kidney beans, black beans, beef broth, and tomato paste (if using). Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 30-40 minutes, stirring occasionally.
- Season with salt and black pepper to taste.
- Serve hot and enjoy!
Feel free to top with shredded cheese, sour cream, or fresh cilantro if desired!
![Herb :herb: 🌿](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f33f.png)