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Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.

Add diced onion and bell pepper to the pot with the beef. Cook, stirring occasionally, until softened, about 5 minutes.

Stir in minced garlic, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.

Pour in the undrained diced tomatoes, rinsed kidney beans, rinsed pinto beans, beef broth, and diced potatoes. Stir well to combine.

Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The potatoes should be tender and the flavors well combined. If the chili becomes too thick, add a splash more beef broth or water.

Taste and adjust seasonings as needed. Serve the chili hot over warm cooked white rice. Garnish each bowl generously with shredded cheddar cheese, a dollop of sour cream, sliced green onions, and fresh cilantro.


Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.

Add diced onion and bell pepper to the pot with the beef. Cook, stirring occasionally, until softened, about 5 minutes.

Stir in minced garlic, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.

Pour in the undrained diced tomatoes, rinsed kidney beans, rinsed pinto beans, beef broth, and diced potatoes. Stir well to combine.

Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The potatoes should be tender and the flavors well combined. If the chili becomes too thick, add a splash more beef broth or water.

Taste and adjust seasonings as needed. Serve the chili hot over warm cooked white rice. Garnish each bowl generously with shredded cheddar cheese, a dollop of sour cream, sliced green onions, and fresh cilantro.
