Pot of Chili: Classic Comfort in a Bowl

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Instructions:

1. Cook the ground beef:
   • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it up with a spoon, until browned and cooked through. Season with salt and pepper. Once fully cooked, drain off any excess fat if necessary.
2. Sauté the vegetables:
   • Add the chopped onion and garlic to the pot with the beef. Cook for about 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent.
3. Add spices and tomatoes:
   • Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper (if using). Cook for another 1-2 minutes to allow the spices to bloom, releasing their flavors.
   • Add the diced tomatoes, tomato sauce, and tomato paste to the pot, stirring to combine everything.
4. Add beans and broth:
   • Stir in the kidney beans, black beans, and beef broth (or water). Bring the mixture to a simmer, then reduce the heat to low. Cover and let the chili cook for about 30 minutes, stirring occasionally, to allow the flavors to meld together.
5. Taste and adjust:
   • After simmering, taste the chili and adjust the seasoning as needed. You can add more salt, pepper, or chili powder for extra spice.
6. Serve:
   • Ladle the chili into bowls and top with your favorite garnishes such as shredded cheese, sour cream, green onions, jalapeños, or tortilla chips.

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Conclusion:

This Pot of Chili is the perfect way to warm up on a chilly day or feed a crowd with minimal effort. With its rich, hearty flavors and customizable toppings, this dish is sure to become a family favorite. Whether you like it spicy or mild, this classic chili recipe is easy to adapt and even better the next day after the flavors have had more time to meld.

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Extra Tips:

• Make it in advance: Chili always tastes better the next day as the flavors deepen. It also freezes well for up to 3 months.
• Add veggies: For a healthier option, add diced bell peppers, zucchini, or corn to the chili when sautéing the onions.
• Thickening tip: If you prefer thicker chili, let it simmer uncovered for the last 10-15 minutes to reduce the liquid.