Big, bold flavors come together in this all-American red chili with beef and beans!
1 pound lean ground beef
1 white or yellow onion, diced
1 bell pepper, diced (I used half of 1 green pepper, and half of 1 red pepper)
1/2 teaspoon salt, plus more to taste
1 teaspoon garlic powder
3 1/2 teaspoons chili powder
4 teaspoons cumin
2 29-ounce cans tomato sauce
1 15-ounce can diced tomatoes
3 cups chicken or vegetable broth
2 15-ounce cans red kidney beans
1 15-ounce can black beans
1 15-ounce can pinto beans
Add ground beef, onion, and peppers to a large stock pot. Sprinkle with 1/2 teaspoon salt, garlic powder, 1/2 teaspoon chili, and 1 teaspoon cumin. Sauté over medium heat until onions are tender and beef is browned and cooked through (about 6-8 minutes).
Drain and rinse all beans. Add tomato sauce, chicken (or vegetable) broth, diced tomatoes, and beans to the pot. Stir in remaining chili powder and cumin and bring to a boil. Reduce to simmer and cook for 10-15 minutes longer.
Taste and add salt and pepper to taste. Serve with sour cream, shredded cheese, bacon bits, or other toppings as desired.