Santa Fe Chili is a bold and hearty dish that brings the rich flavors of the Southwest right to your kitchen. This chili is packed with tender beef, vibrant bell peppers, earthy beans, and spicy green chilies, all simmered in a savory tomato broth seasoned with chili powder, cumin, and garlic. Perfect for a cozy evening or a game-day feast, Santa Fe Chili is a warming and satisfying meal that pairs wonderfully with cornbread or tortilla chips for scooping up every flavorful bite.
Ingredients:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 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
- 1 can (4 oz) diced green chilies
- 2 cups beef or vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Shredded cheese, sour cream, and tortilla chips for serving (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
- Add the diced onion, red and green bell peppers, and garlic to the pot. Cook for 4-5 minutes, until the vegetables are softened.
- Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1-2 minutes until the spices are fragrant.
- Add the black beans, kidney beans, diced tomatoes, green chilies, and broth to the pot. Stir well to combine.
- Bring the chili to a simmer, then reduce the heat to low. Cover and cook for 30-40 minutes, allowing the flavors to meld together.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro, shredded cheese, sour cream, and tortilla chips if desired.
This Santa Fe Chili is packed with Southwestern flavor and perfect for feeding a crowd or enjoying as leftovers the next day!
