A thick, comforting chili of ground beef, beans and tomato, built around cumin and chili heat. Properly browned beef brings depth while the beans make it generous without taking over. One pot, accessible ingredients and plenty of flavor.
Dice the white onion, red bell pepper, and tomato into small pieces. Have the cooked beans drained and the remaining ingredients measured before starting; the chili comes together continuously in a single pot.
Heat the vegetable oil in a medium pot over medium-high heat. Add the
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Add the white onion and red bell pepper and cook for 4 minutes, until they begin to soften. Stir in the ground garlic, tomato paste, ground chili, ground cumin, and dried oregano; cook for another 1 to 2 minutes, stirring, until the tomato paste darkens slightly and the spices smell toasty and fragrant.
Add the tomato, water, and salt. Bring to a gentle simmer and cook uncovered over medium-low heat for 20 minutes, stirring occasionally, until the tomato breaks down and the chili becomes dark, thick and still juicy. Stir in the cooked beans and cook for another 5 minutes, until everything is thoroughly hot and cohesive. Serve immediately. And that's it! Beef, beans, tomato and spices doing exactly the job they are meant to do. 🌶️
