1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro, avocado, tortilla chips
Instructions:
1. In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked, breaking it up into small pieces as it cooks. Drain any excess fat.
2. Add the chopped onion, diced celery, and minced garlic to the pot with the cooked beef. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the chili powder, ground cumin, and paprika, and cook for another 1-2 minutes until fragrant.
4. Add the tomato juice and tomato purée to the pot, stirring well to combine. Bring the chili to a simmer over medium heat.
5. Once the chili is simmering, add the drained kidney beans and pinto beans to the pot. Stir to combine.
6. Reduce the heat to low and let the chili simmer, uncovered, for at least 30 minutes to allow the flavors to meld together, stirring occasionally. If desired, you can let it simmer for longer to develop even more flavor.
7. Taste the chili and adjust the seasoning with salt and pepper as needed.
8. Serve the chili hot, topped with your favorite toppings such as shredded cheese, sour cream, chopped green onions, cilantro, avocado, or crushed tortilla chips.
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