Ingredients
Method
1. Prepare the Aromatics:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and bell pepper. Sauté for 4-5 minutes, stirring occasionally, until soft and fragrant. Add minced garlic and cook for an additional 30 seconds, taking care not to burn it.
2. Brown the Ground Beef:
- Add ground beef to the pot, breaking it up with a wooden spoon or spatula. Cook for 6-7 minutes, or until browned and no longer pink. Drain any excess fat.
3. Add the Spices:
- Sprinkle chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper over the beef and vegetables. Stir well to coat everything evenly, allowing the spices to bloom for about 1 minute to intensify the flavor.
4. Incorporate the Base Ingredients:
- Pour in diced tomatoes (with their juices), tomato sauce, and beef broth. Stir to combine all ingredients.
5. Add the Beans:
- Gently fold in kidney beans and black beans. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
6. Add the Queso:
- Once the chili has thickened slightly, stir in the prepared queso dip. Mix thoroughly until the queso is fully incorporated, creating a rich and creamy texture.
7. Taste and Adjust:
- Taste the chili and adjust seasoning as needed. Add more salt, pepper, or spices based on your preference.
8. Serve and Garnish:
- Ladle the chili into bowls. Garnish with your choice of toppings, such as shredded cheddar cheese, sour cream, fresh cilantro, jalapeños, or tortilla chips. Serve hot.
Nutrition
Notes
Ingredient Swap: If you're looking to lighten things up a bit, I've had great success using ground turkey instead of beef.
Just make sure to add a little extra olive oil when b