Ingredients
Scale
- 2 lbs ground beef
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely diced
- 3 cloves garlic, minced
- 1 (16-ounce) can kidney beans, rinsed and drained
- 1 (16-ounce) can pinto beans, rinsed and drained
- 2 (10-ounce) cans Rotel tomatoes with green chiles
- 2 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried marjoram
- ⅛ teaspoon ground cayenne pepper
- 1 tablespoon brown sugar
- salt to taste
- freshly ground black pepper
Instructions
- In a Dutch oven or large pot, brown the ground beef over medium heat.
- Once the beef is halfway browned, add the finely chopped onion and cook for 3-4 minutes. Stir in the diced green bell pepper and cook until the beef is fully browned, and the onions and peppers are soft.
- Lower the heat to medium-low and add the minced garlic, and cook for 1 minute, stirring well.
- Stir in the rinsed kidney beans, pinto beans, Rotel tomatoes, beef broth, tomato paste, chili powder, ground cumin, smoked paprika, dried marjoram, ground cayenne pepper, and brown sugar. Combine the ingredients thoroughly.
- Let the mixture simmer over low heat for at least 45 minutes. For best flavor, allow it to simmer longer. Season with salt and freshly ground black pepper to taste.
Notes
For a vegetarian option, substitute the ground beef with plant-based crumbles.
Adjust the spice level by adding more or less cayenne pepper according to your taste.
Serve with cornbread or on top of rice for a hearty meal.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 65mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.