Mike’s chili

"This is my go to chili recipe which helps warm your body on those cold winter nights."

Prep Time

20 minutes

Cook Time

1 hour

Paired With

Main Protein



Ground beef 1 lb, 1, 2, 1, 14oz, 15oz, 15oz, 6oz, 2 cups, 2 Tsps, 1 Tsp, 1 Tsp, 1/2 Tsp, To taste, 8 oz, 4, 8 oz
Yellow onion
Cloves of garlic
Bell pepper
Diced tomatoes undrained
Kidney beans - drained
Black beans - drained
Tomato paste
Beef broth
Chili powder
Salt & Pepper
Shredded cheese
Green onions
Sour cream


  1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain excess fat if necessary.

  2. Add chopped onions and garlic to the pot. Sauté until the onions are softened.

  3. Stir in diced bell pepper and cook for a few minutes until it starts to soften.

  4. Add the diced tomatoes, kidney beans, black beans, tomato paste, and beef broth to the pot. Stir well.

  5. Season the chili with chili powder, cumin, paprika, oregano, salt, and pepper. Mix thoroughly.

  6. Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes to allow the flavors to meld. You can simmer for longer if you have the time.

  7. Taste and adjust the seasoning as needed.

  8. Serve the chili hot, and top with shredded cheese, sour cream, and chopped green onions if desired.