Description
A hearty and comforting chili recipe that’s perfect for cold days and gatherings.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 1 lb lean ground beef
- 4 cloves garlic, minced
- 1-2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp brown sugar
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp tomato paste
- 1¾ cups low sodium beef broth
- 1 28 oz can fire-roasted crushed or diced tomatoes
- 1 15 oz can red kidney beans, rinsed & drained
- 1 15 oz can pinto or black beans, rinsed & drained
Instructions
- Heat olive oil in a large pot over medium-high heat. Add chopped onion and cook for 2 minutes until softened.
- Add the ground beef and cook, crumbling it until browned (about 5 minutes). Drain excess grease. Stir in the minced garlic and cook for 30 seconds.
- Add the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well to combine.
- Pour in the beef broth and scrape up any browned bits from the bottom of the pot.
- Stir in the fire-roasted tomatoes and both types of beans.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 1-2 hours, stirring occasionally.
- Serve hot with your choice of cheddar cheese, sour cream, avocado slices, green onions, or cilantro.
Notes
Adjust chili powder based on your spice preference. Simmer uncovered for a thicker chili. Store leftovers in an airtight container.