Ingredients:
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 lb (450g) ground beef
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
2 tablespoons tomato paste
1 cup beef broth (or water)
1 teaspoon cumin
1 tablespoon chili powder
1 teaspoon paprika
½ teaspoon oregano
Salt and pepper to taste
Optional: a pinch of cayenne pepper or chopped chili for extra heat
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Instructions:
1. Sauté onion and garlic:
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook until soft, about 3–4 minutes.
Add garlic and cook for another 30 seconds.
2. Cook the beef:
Add ground beef to the pot.
Break it up with a spoon and cook until browned and fully cooked, about 5–7 minutes.
3. Add seasonings and tomato paste:
Stir in cumin, chili powder, paprika, oregano, salt, pepper, and tomato paste.
Cook for 1–2 minutes to let the flavors blend.
4. Add tomatoes, beans, and broth:
Pour in the diced tomatoes, kidney beans, and beef broth.
Stir well and bring to a boil.
5. Simmer:
Reduce heat to low and simmer uncovered for 30–45 minutes, stirring occasionally, until thickened and flavorful.
6. Taste and adjust:
Add more salt, pepper, or chili powder to taste.
Add water or broth if it becomes too thick.
7. Serve hot:
Serve in bowls with toppings like shredded cheese, sour cream, chopped green onions, or tortilla chips.
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