Slow-Cooked Hearty Chili

American · Summer · 240 min · Serves 6 · By The Lesapor Kitchen

This hearty pot of chili is perfect for a slow weekend, letting flavors develop over a lazy afternoon. The comforting taste makes it a family favorite.

Ingredients

• 2 tablespoons olive oil
• 2 pounds ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 bell peppers, diced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 2 cans (15 oz each) diced tomatoes, undrained
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon brown sugar
• Salt, to taste
• Ground black pepper, to taste

Method

1. In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, about 8-10 minutes. Drain excess fat.
2. Add the onion and garlic to the pot. Cook for 5 minutes, stirring occasionally, until onion is translucent.
3. Stir in the bell peppers, chili powder, cumin, and oregano. Cook for an additional 2-3 minutes until the spices are fragrant.
4. Add the diced tomatoes, kidney beans, black beans, and brown sugar. Stir to combine, and season with salt and pepper to taste.
5. Reduce the heat to low and cover the pot. Let the chili simmer for at least 3 hours, stirring occasionally to prevent sticking.
6. Adjust seasoning with more salt and pepper if needed before serving.