A comforting and flavorful chili recipe perfect for family dinners or gatherings.
Heat a heavy skillet over medium-high heat.
Ensure the skillet is hot before adding ingredients to prevent sticking.
Add the ground beef, minced garlic, diced onion, and chopped green bell pepper to the skillet.
Break up the beef as it cooks to ensure even browning.
Cook until the beef is browned and the vegetables are softened.
Drain any excess fat if necessary to keep the chili lean.
Add chili powder, cider vinegar, allspice, cumin, and salt to the skillet, stirring to combine.
Toast the spices briefly to enhance their aroma.
Pour in the water and crushed tomatoes, stirring well.
Scrape the bottom of the skillet to deglaze and incorporate all flavors.
Add the kidney beans and bring the mixture to a boil.
Ensure the beans are well rinsed to remove excess sodium.
Reduce the heat to low, cover the skillet, and let the chili simmer for 45 minutes, stirring occasionally.
Stirring prevents sticking and ensures even cooking.
Serve the chili hot, garnished with your favorite toppings like shredded cheese or sour cream.
Pair with cornbread or tortilla chips for a complete meal.
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