Classic Beef Chili with a Twist

This hearty beef chili is a delightful blend of traditional flavors and creative touches. Ground beef melds beautifully with rich tomato sauce and a colorful array of vegetables, while spices like cumin and smoked paprika add depth without overpowering. Perfect for a comforting meal with family or friends, this chili is free of alliums, making it suitable for those with dietary restrictions.

Ingredients:

• 1 lb ground beef
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 zucchini, diced
• 1 cup corn (frozen or fresh)
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 cup beef broth (or water)
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
2. Stir in the diced bell peppers, zucchini, and corn, cooking for about 5 minutes until the vegetables soften.
3. Add the tomato sauce, diced tomatoes, kidney beans, black beans, and beef broth to the pot. Mix well.
4. Season with chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to combine.
5. Bring the mixture to a simmer, then reduce heat to low. Cover and let it cook for about 30 minutes, stirring occasionally.
6. Taste and adjust seasonings if necessary. If you prefer a thicker chili, simmer uncovered for an additional 10-15 minutes.
7. Serve hot, garnished with your choice of toppings like shredded cheese, sour cream, or fresh cilantro.