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Chili is a dish that has earned its place in the hearts of many as a quintessential comfort food. Its origins can be traced back to the American Southwest, where it was crafted from simple ingredients yet packed with rich flavors. Over the years, chili has evolved into a beloved staple, with countless variations that reflect regional preferences and personal tastes. Whether served on game day, at a family gathering, or as a cozy weeknight dinner, chili consistently warms both the body and soul.

Quick Beef and Bean Chili with Avocado

Warm up your evenings with this Spicy Quick Beef and Bean Chili! This comforting dish is a perfect blend of ground beef, hearty beans, and a zesty mix of spices, all cooked together for maximum flavor in a fraction of the usual time. Ideal for weeknight dinners, game days, or cozy family gatherings, this chili not only satisfies cravings but is also packed with nutrients. Customize it to your taste and enjoy the communal experience of sharing a delicious bowl with loved ones.
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Ingredients
  

1 lb (450g) ground beef

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

¼ teaspoon cayenne pepper (adjust to your heat preference)

Salt and freshly ground black pepper, to taste

2 cups beef broth

2 tablespoons olive oil

1 ripe avocado, diced

Fresh cilantro, chopped, for garnish

Optional: Sour cream or Greek yogurt, for serving

Instructions
 

Heat the Olive Oil:

    In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil shimmers, add the diced onion. Sauté for about 3-4 minutes, stirring occasionally, until the onion is soft and translucent.

      Cook the Ground Beef:

        Add the ground beef to the pot with the sautéed onions. Use a wooden spoon to break the meat into small pieces. Cook for about 5-7 minutes until the beef is browned and fully cooked through. If there's any excess fat, drain it from the pot to avoid greasy chili.

          Add Garlic and Spices:

            Stir in the minced garlic along with the chili powder, ground cumin, smoked paprika, and cayenne pepper. Cook for an additional minute, stirring constantly, until the spices are fragrant and well incorporated with the meat.

              Combine the Ingredients:

                Pour in the drained black beans and kidney beans, along with the can of diced tomatoes (including all juices) and the beef broth. Season the mixture with salt and freshly ground black pepper to taste, then stir everything together to combine all the ingredients evenly.

                  Simmer:

                    Increase the heat to bring the chili to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 15-20 minutes. Stir occasionally; this will help the flavors meld beautifully.

                      Serve:

                        Carefully ladle the hot chili into bowls. Top each serving with generous portions of diced avocado and a sprinkle of fresh cilantro. If desired, add a dollop of sour cream or Greek yogurt for extra creaminess.

                          Garnish:

                            Enjoy your spicy chili warm! For an extra touch, you can add more cilantro or avocado on top for freshness and color.

                              Prep Time, Total Time, Servings:

                                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6