American Chili
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Chili holds a special place in my kitchen because it’s one of my husband’s favorite dishes. Over the years, I’ve experimented with countless variations, trying different methods and ingredients to perfect the recipe. But after all those trials, this version stands out as my absolute favorite. It’s packed with rich flavors, a perfect balance of spices, and just the right amount of heat. Every bite feels comforting, and that’s why I’m excited to share this particular recipe—it’s the most flavorful and satisfying chili I’ve made, and I know you’ll love it too.
American Chili -Al-Chili Al-Amriky
Rated 5.0 stars by 1 users
Category
Chili
Cuisine
North American
Author:
Dalool’s Kitchen
Servings
6
Prep Time
15 minutes
Cook Time
90 minutes
Calories
250
This American Chili (Al-Chili Al-Amriky) is a hearty, flavorful dish that brings together smoky ground beef, tender beans, and a rich blend of spices. The combination of cumin, paprika, chili powder, and my signature Kuwaiti spice mix adds a unique twist, making this chili both familiar and exciting. The robust, slow-cooked flavors meld together perfectly, with a touch of heat from cayenne pepper and optional jalapeños for those who like it spicy. Topped with cheddar cheese, cilantro, and sour cream, each spoonful is a satisfying mix of savory, creamy, and just a little tangy. It’s a must-try for any chili lover!
Ingredients
- · Half a kilo of ground beef (500g)
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1 tablespoon olive oil
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1 large onion, diced
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3 cloves garlic, minced
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1 bell pepper, diced (any color)
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2 cans diced tomatoes (400g each)
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1 can kidney beans, drained and rinsed (400g)
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1 can black beans, drained and rinsed (400g)
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1 cup beef broth
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2 tablespoons chili powder
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1 teaspoon ground cumin
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1 teaspoon paprika
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1/2 teaspoon dried oregano
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1/4 teaspoon cayenne pepper (optional, for extra heat)
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon Kuwaiti spice mix
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Salt and black pepper, to taste
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Shredded cheddar cheese, for garnish
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Chopped fresh cilantro, for garnish
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Sour cream, for serving
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Sliced jalapeños, for serving (optional)
Directions
Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned.
Add diced onion, minced garlic, and diced bell pepper to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Stir in the diced tomatoes (with their juices), drained kidney beans, black beans, and the beef broth.
Add chili powder, ground cumin, paprika, dried oregano, cayenne pepper, onion powder, garlic powder, and Kuwaiti spice mix to the pot—season with salt and black pepper to taste.
Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for about 1 hour, stirring occasionally, to allow the flavors to meld together and the chili to thicken.
Taste and adjust the seasoning if needed. If the chili is too thick, you can add more beef broth to reach your desired consistency.
Serve the flavorful American chili hot, garnished with shredded cheddar cheese, chopped fresh cilantro, and a dollop of sour cream.
For extra heat, add sliced jalapeños on top if desired.
Recipe Note
Did You Know?
Contrary to popular belief, chili did not originate in Mexico. It originated in the American Southwest, particularly in Texas. Historically, it was a dish prepared by the indigenous peoples of the region and later adapted by settlers and cowboys. Follow me on Social Media for more interesting Did you Know Facts!
Thick or Thin?
If you prefer your chili thicker, let it simmer uncovered for an additional 15-20 minutes to reduce the liquid. For a thinner consistency, add more beef broth until you reach the desired texture.
Customizing Heat
Adjust the level of heat by controlling the cayenne pepper and jalapeños. For a spicier kick, I add a finely chopped chili pepper when sautéing the bell peppers.