nstructions
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In a large pot over medium heat, brown the ground beef for 5–7 minutes until fully cooked.
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Add the bell pepper, onion, celery, and jalapeño, and cook until softened.
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Stir in tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, cumin, oregano, garlic, salt, and pepper. Mix well to combine.
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Reduce heat and let simmer for 20–30 minutes to allow flavors to meld together.
Make Ahead & Storage
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Make Ahead: This chili can be prepared a day in advance and reheated—it actually tastes even better the next day!
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Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Variations & Substitutes
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Swap ground beef for ground turkey or chicken for a lighter version.
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Use black beans or kidney beans only if you prefer a simpler bean mix.
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Adjust spice levels by adding more chili powder or leaving the jalapeño out for a milder flavor.
This simple, flavorful recipe proves that even the most basic ingredients can come together to create a meal packed with rich, comforting flavors.