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Favorite Chili

5 from 5 votes
My favorite chili! Makes a huge pot and goes really well with cornbread or over a baked potato! So filling and yummy!
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 8
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 2 pounds ground beef
  • 1 large onion diced
  • 1 sweet bell pepper diced
  • 3 cans diced tomatoes drained
  • 3 cans beans(I use pinto, kidney, black) drained
  • 6 cups broth (chicken or beef)
  • 1 4 oz. can tomato paste
  • 1 4 oz. can diced green chiles
  • 2 tsp salt
  • 2 tsp paprika
  • 2 tsp oregano
  • 2 tsp cocoa powder
  • 2 Tablespoons chili powder
  • 2 Tablespoons cumin
  • 1/4 cup brown sugar
  • 2 bay leaes (optional)

Method
 

  1. In a hot, large soup pot, cook beef, onion, and bell pepper, stirring constantly until veggies are soft and meat is browned. 
  2. Add all remaining ingredients. Mix well, then simmer on medium-low heat, stirring often, for about 45 minutes or until chili has reduced in volume by about 10-20%. 
  3. Serve hot with sour cream, cheese, avocado, tortilla chips, or with cornbread or a baked potato.

Notes

Note: This chili actually tastes better the second day!