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When making a rich chili, it’s common for excess fat to accumulate, especially if you’re using ground beef. While some fat contributes flavor, too much can make your chili greasy. Here are several tips for draining excess fat effectively:

Hearty Beef Chili with Beans

Discover the irresistible flavors of Bold & Spicy Beef Chili with Beans, a dish perfect for cozy nights or festive gatherings. Loaded with tender beef, nutritious beans, and a harmonious blend of spices, this chili delivers a satisfying experience with every bite. Dive into a culinary tradition rich in history, and enjoy the warmth of this hearty meal. Customize it to your taste with optional toppings, and make memorable moments around your dinner table.
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Ingredients
  

1 lb (450g) ground beef

1 medium onion, finely chopped

3 cloves garlic, minced

1 bell pepper (red or green), diced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14 oz) diced tomatoes (with juices)

2 tbsp tomato paste

2 cups beef broth

2 tbsp chili powder

1 tbsp ground cumin

1 tsp smoked paprika

1/2 tsp cayenne pepper (adjust to taste)

Salt and pepper to taste

1 tbsp olive oil

Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro

Instructions
 

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.

    Brown the Beef: Increase the heat to medium-high and add the ground beef to the pot. Cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.

      Add the Spices: Stir in the chili powder, cumin, smoked paprika, cayenne pepper, and season with salt and pepper. Cook for about 2 minutes until the spices are fragrant.

        Incorporate the Beans and Tomatoes: Add the rinsed kidney and black beans, diced tomatoes (with juices), tomato paste, and beef broth. Stir to combine all ingredients.

          Simmer the Chili: Bring the mixture to a boil. Once boiling, reduce the heat to low and cover. Let it simmer for at least 30 minutes, allowing the flavors to meld together. Stir occasionally and check the consistency, adding more broth if it gets too thick.

            Taste and Adjust: After simmering, taste your chili and adjust seasoning if necessary. If you want more heat, feel free to add more cayenne or some hot sauce.

              Serve: Ladle the chili into bowls and garnish with your choice of toppings such as shredded cheese, sour cream, chopped green onions, or cilantro.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8