Description
This hearty and flavorful chili recipe features lean ground beef simmered with aromatic spices, fire-roasted tomatoes, and a mix of beans for a comforting meal perfect for any occasion. With customizable spice levels and a variety of topping options, it’s an easy one-pot dish that’s both satisfying and delicious.
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 oil and sauté onion: 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, breaking it apart with a spoon, until browned, approximately 5 minutes. Drain off excess grease. Then add the minced garlic and cook, stirring, for 30 seconds to release its aroma.
- Add spices and tomato paste: Stir in chili powder, ground cumin, brown sugar, dried oregano, salt, black pepper, and tomato paste, mixing everything well to combine.
- Add broth and deglaze: Pour in the low sodium beef broth and stir, scraping the bottom of the pot to lift any flavorful browned bits.
- Add tomatoes and beans: Stir in the fire-roasted crushed or diced tomatoes along with the rinsed and drained red kidney beans and pinto (or black) beans.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 1 to 2 hours. Stir occasionally. Cover the pot during the initial simmering portion, then uncover during the last 30 minutes to allow the chili to thicken.
- Serve with toppings: Ladle the chili into bowls and serve with optional toppings like shredded cheddar cheese, sour cream, avocado, chopped onions, and cilantro as desired.
Notes
- Adjust chili powder amount for preferred spice level.
- Simmering longer develops deeper flavors and thicker texture.
- Drain beans well to avoid excess liquid.
- Use fire-roasted tomatoes for a smoky flavor.
- Leftover chili keeps well refrigerated for up to 4 days and freezes well.
