A delicious and hearty chili recipe featuring three types of beans and flavorful spices, perfect for a comforting meal.
Heat a large Dutch oven over medium heat and add the ground beef.
Break up the beef into small pieces as it cooks for even browning.
Sprinkle the chili powder over the beef and stir to combine.
Adding the chili powder early helps to toast the spices, enhancing their flavor.
Add the diced onion and chopped bell pepper to the pot and cook until softened.
Stir frequently to prevent the vegetables from sticking to the pot.
Drain any excess grease from the pot.
Use a spoon to carefully remove the grease, or tilt the pot and drain it off.
Stir in the kidney beans, pinto beans, black beans, diced tomatoes, salt, black pepper, cumin, cinnamon, and tomato paste.
Mix thoroughly to ensure all ingredients are evenly distributed.
Reduce the heat to low and let the chili simmer for 15 minutes, stirring occasionally.
Cover the pot partially to prevent splatters while allowing the chili to thicken.
Serve the chili in bowls and top with a dollop of sour cream.
Add a sprinkle of chopped fresh cilantro or shredded cheese for extra flavor.
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