A hearty, slow-simmered chili loaded with ground beef, beans, and warm spices — deeply comforting cold-weather food that's even better the next day.
Brown the ground beef in a large pot over medium-high heat, breaking it up as it cooks, about 8 minutes. Drain excess fat.
Add the onion, bell pepper, and garlic to the pot and cook for 5 minutes until softened.
Stir in the chili powder and cumin and cook for 1 minute until fragrant, then add the crushed tomatoes and beef stock.
Bring to a simmer, then reduce the heat to low and cook uncovered for 45 minutes, stirring occasionally, until thickened.
Stir in the kidney beans and simmer for a final 10 minutes. Taste and season with salt, then serve topped with your favourite garnishes.
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