Big Pot Chili

Illustration of a rustic pot of beef and bean chili with a bowl topped with cheese and sour cream in a candlelit woodland kitchen.

Ingredients

  • 2½ pounds ground beef
  • 1 large onion, chopped
  • 2 bell peppers, chopped
  • 4 cloves garlic, minced
  • 2 (28-ounce) cans crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1½ cups beef broth
  • 2–3 cans chili beans
  • 2 tablespoons chili powder
  • Salt and pepper, to taste
  • 1 tablespoon brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons cumin
  • 1 teaspoon oregano

Instructions

  1. In a large pot, brown the ground beef and drain.
  2. Add the onion, bell peppers, and garlic. Cook for 5–7 minutes.
  3. Stir in the crushed tomatoes, tomato sauce, tomato paste, beef broth, chili powder, salt, pepper, brown sugar, paprika, cumin, and oregano.
  4. Simmer uncovered for 45–60 minutes, adding the chili beans during the last 20 minutes.
  5. Serve with cheese and sour cream.