Smoky Southwest Chili with a Spicy Kick
This hearty and flavorful Southwest chili recipe combines tender ground meat, smoky spices, and a hint of spiciness to create a satisfying bowl of comfort. Packed with beans, vegetables, and simmered for hours, this chili will warm you to the core and leave you craving for more. Perfect for gatherings or cozy nights in.
ingredients
- 1 lb ground beef
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, finely chopped
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) kidney beans, drained and rinsed
- 1 can (14 oz) black beans, drained and rinsed
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Dash of cayenne pepper (optional)
- Fresh cilantro and lime wedges, for garnish
steps
- 1.
In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat if needed.
- 2.
Add the diced onion, red bell pepper, garlic, and jalapeño pepper to the pot. Sauté until the vegetables have softened.
- 3.
Stir in the diced tomatoes, kidney beans, black beans, beef broth, tomato paste, and all the spices. Mix well.
- 4.
Bring the chili to a boil, then reduce the heat to low. Cover and simmer for at least 1 hour, stirring occasionally.
- 5.
If desired, adjust the spiciness with a dash of cayenne pepper.
- 6.
Serve the smoky Southwest chili hot, garnished with fresh cilantro and lime wedges. Pair it with your choice of toppings like shredded cheese, sour cream, or tortilla chips.
Releated Recipes
