1 can (6 oz) tomato paste
1-2 tablespoons chili powder (adjust to taste)
1 teaspoon cumin
Salt and pepper to taste
Optional toppings: sour cream, shredded cheese, chopped green onions
Instructions:
Cook the Meat: In a large pot, cook the ground beef over medium heat until browned. Drain excess fat.
Add Vegetables: Add the chopped onion, garlic, and bell pepper to the pot. Sauté until the vegetables are softened, about 5 minutes.
Mix in Spices: Stir in the chili powder, cumin, salt, and pepper. Cook for another minute to allow the spices to bloom.
Add Beans and Tomatoes: Add the kidney beans, diced tomatoes, and tomato paste. Stir well to combine.
Simmer: Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for at least 30 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld together.
Serve: Ladle the chili into bowls and add your favorite toppings, such as sour cream, shredded cheese, or chopped green onions.
Conclusion
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