Ready to unleash your inner fast-food culinary artist? This recipe focuses on achieving that signature texture and flavor, mimicking the slow-cooked goodness of the original.
Yields: 6-8 servings Prep time: 15-20 minutes Cook time: 45-60 minutes (longer for deeper flavor)
Ingredients:
- 1.5 lbs (approx. 680g) lean ground beef (85/15 or 90/10 recommended for less grease)
- 1 large yellow onion, finely diced
- 1 green bell pepper, finely diced
- 2 (14.5 oz / 411g) cans diced tomatoes, undrained
- 1 (15 oz / 425g) can tomato sauce
- 1 (6 oz / 170g) can tomato paste
- 1 (15 oz / 425g) can kidney beans, rinsed and drained
- 1 (15 oz / 425g) can pinto beans, rinsed and drained
- 1 cup (240ml) beef broth or water
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional, for a subtle kick)
- 1 tablespoon white vinegar (the secret tang!)
- 1 teaspoon sugar (balances acidity)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- For serving: Shredded cheddar cheese, chopped fresh onion, sour cream, hot sauce, oyster crackers.
Equipment:
- Large Dutch oven or heavy-bottomed pot
- Spatula or wooden spoon
- Potato masher or meat chopper (optional, for fine beef texture)
Instructions:
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