Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 pound lean ground beef
- 4 cloves garlic, minced
- 1-2 tablespoons chili powder (use 1 tablespoon for mild chili, 2 tablespoons for spicier chili)
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons tomato paste
- 1 ¾ cups low sodium beef broth (or one 14.5 ounce can)
- 28 ounce can fire roasted crushed tomatoes (or fire roasted diced tomatoes)
- 15 ounce can red kidney beans, rinsed and drained
- 15 ounce can pinto beans (or black beans), rinsed and drained
Toppings (optional)
- Shredded cheddar cheese
- Sour cream
- Avocado
- Chopped red or green onions
- Cilantro
Instructions
- Heat the oil and sauté onions: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chopped onion and cook for about 2 minutes until it starts to soften.
- Brown the ground beef: Add the lean ground beef to the pot and cook, crumbling it with a spoon, until browned, approximately 5 minutes. Drain the excess grease. Then add the minced garlic and cook, stirring, for 30 seconds to release its aroma.
- Add spices and tomato paste: Stir in the chili powder, ground cumin, brown sugar, dried oregano, salt, black pepper, and tomato paste. Mix well to coat the meat and onions evenly with the spices.
- Deglaze with broth: Pour in the low sodium beef broth and stir, scraping up any browned bits stuck to the bottom of the pot to add flavor to the chili.
- Add tomatoes and beans: Stir in the fire roasted crushed or diced tomatoes and the drained and rinsed kidney and pinto beans.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat to low. Let the chili simmer gently for 1 to 2 hours, stirring occasionally. Cover the pot during the initial simmering phase, then uncover during the last 30 minutes to allow the chili to thicken to your desired consistency.
- Serve with toppings: Ladle the chili into bowls and top with your favorite toppings such as shredded cheddar cheese, sour cream, avocado, chopped onions, or cilantro as desired.
Notes
- Adjust chili powder quantity according to your preferred spice level.
- Use fire roasted tomatoes for a smoky depth of flavor.
- Simmering longer will deepen the flavors and produce a thicker chili.
- This chili freezes well for up to 3 months.
- For a vegetarian version, omit the ground beef and use vegetable broth.
- Serve with cornbread or tortilla chips for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
