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If you’re like me, you don’t mind eating chili all year long, but I know there are some of you who are longing for summer salads and gazpachos. We’ll get there soon enough, but I wanted to make a big pot of chili the other night that still made us feel cozy (despite the 80 something degree weather).
This chili is pretty traditional: it’s packed with protein and spices and it’s great with toppings like cheese, sour cream, tortilla chips, or whatever else sounds good to you. Plus, its only takes 30 minutes to make.
- 1 lb ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp cayenne pepper
- 1 28 oz can diced tomatoes
- 2 15 oz cans tomato sauce
- 1 6 oz can tomato paste
- 1 can pinto beans, drained and rinsed
- 1 can black beans, drained and rinsed
- In a large sauce pan or Dutch oven, brown the ground beef over medium heat. Break it up and stir until it is no longer pink. Drain excess fat if necessary.
- Add the onion, bell pepper, and garlic and cook until vegetables are somewhat tender, about 5 minutes. Add the spices and stir until well combined.
- Stir in the diced tomatoes, tomato sauce, and tomato paste and bring to a light boil. Add the beans, stir, and cover. Reduce heat to low and simmer for 15-20 minutes or until the chili is reduced slightly.
- Serve hot with desired toppings.
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