Loaded Chili Bowls
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Gluten-Free, Vegetarian (optional)
Ingredients
Scale
- 2 lbs lean ground beef
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup beef broth
- Salt and black pepper to taste
- Toppings: shredded cheddar cheese, sour cream, sliced jalapeños, diced avocado, green onions, and cilantro
Instructions
- In a large pot or Dutch oven over medium-high heat, add the ground beef. Cook until completely browned, breaking it up with a spoon as it cooks. Once cooked through, drain any excess fat from the pot to keep the chili from becoming too greasy.
- Add the diced onion and red bell pepper to the pot with the beef. Cook for about 5 to 7 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Stir in the tomato paste, chili powder, cumin, and smoked paprika. Cook for 2 minutes, stirring constantly. This “toasts” the spices and the tomato paste, which significantly enhances the richness and color of the chili.
- Pour in the crushed tomatoes, beef broth, kidney beans, and black beans. Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally to prevent sticking.
- Taste the chili and add salt and pepper as needed. Ladle the hot chili into deep bowls. This is the best part: load each bowl generously with cheese, sour cream, avocado, jalapeños, and fresh herbs before serving.
Find it online: https://www.swiftydish.com/dinner/loaded-chili-bowls/