Ingredients
– 500 g ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (400 g) diced tomatoes
– 400 ml beef broth
– 1 can (400 g) kidney beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
Method
1. In a large pot, brown the ground beef over medium heat. Stir until it is fully cooked and no longer pink.
2. Add the diced onion, minced garlic, and chopped red bell pepper to the pot. Cook them until the vegetables soften.
3. Pour in the diced tomatoes and beef broth. Mix everything together and bring it to a gentle simmer.
4. Stir in the kidney beans, chili powder, cumin, salt, and pepper. Let the chili simmer for about 20 minutes, stirring occasionally.
5. Serve the chili hot. It tastes amazing with bread or rice on the side.
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