🥄 Ingredients:
1 tablespoon vegetable oil 1 pound (450g) ground beef 1 small onion, chopped 2 cloves garlic, minced 1 can (14 ounces) diced tomatoes 1 can (14 ounces) kidney beans, drained and rinsed 1 tablespoon chili powder (adjust to taste) 1/2 teaspoon cumin Salt and pepper to taste Optional toppings: shredded cheese, sour cream, chopped green onions
🥄 Instructions:
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.
Add the ground beef to the pot. Cook, breaking it apart with a spoon, until it’s browned and cooked through.
Stir in the chili powder and cumin. Cook for another 1-2 minutes to let the spices bloom and become fragrant.
Add the diced tomatoes (with their juice) and drained kidney beans to the pot. Stir well.
Season with salt and pepper to taste. You can adjust the chili powder for more heat if desired.
Reduce the heat to low, cover the pot, and let the chili simmer for about 15-20 minutes, stirring occasionally.
Taste and adjust the seasoning if needed.
Serve the beef and bean chili garnished with your choice of shredded cheese, sour cream, and chopped green onions.