Ingredients
Scale
- 2 lbs lean ground beef or turkey
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 large bell peppers (orange and green), chopped
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups beef or vegetable broth
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and black pepper to taste
- Optional toppings: Sour cream, shredded cheddar, jalapeños, green onions
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a splash of oil and toss in the diced onions and bell peppers. Sauté for about 5 to 7 minutes until the vegetables soften and the onions turn translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn the garlic.
- Add the ground beef or turkey directly into the pot with the vegetables. Use a wooden spoon to break the meat into small crumbles as it cooks. Continue browning until no pink remains. Carefully drain any excess fat from the pot to ensure your chili isn’t greasy. This step builds the foundation of savory flavor for the entire dish.
- Stir in the chili powder, cumin, smoked paprika, and oregano, coating the meat and vegetables thoroughly. Pour in the crushed tomatoes, tomato sauce, and broth. Add the black beans and kidney beans. Stir well and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for at least 30 to 40 minutes. This allows the spices to meld and the sauce to thicken beautifully.
- Once the chili is thick and hot, ladle it into bowls or a large serving cauldron. To create the spooky effect, fill a plastic squeeze bottle with sour cream. Draw three or four concentric circles on top of the chili. Use a toothpick to drag lines from the center circle outward to the edges, creating a perfect spider web design. Serve immediately while hot and hauntingly delicious!
- Cook Time: 60 minutes