Description
A comforting and flavorful homemade stovetop chili that’s perfect for any occasion.
Ingredients
- 1 lb ground beef
- 1 ¾ cups beef broth
- 1 tablespoon olive oil
- 28 oz can fire roasted crushed tomatoes
- 15 oz can red kidney beans (drained and rinsed)
- 15 oz can pinto beans (rinsed and drained)
- 1 medium yellow onion, chopped
- 3 tablespoons tomato paste
- 1 ½ teaspoons garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder (optional)
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For topping: shredded cheddar cheese, sour cream, green onions, cilantro
Instructions
- Warm the olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the chopped onion and sauté for about 2 minutes until it begins to soften.
- Introduce the ground beef and cook it, breaking it up, until it browns, about 5 minutes.
- Drain any excess fat from the pot. Add the minced garlic and stir for 30 seconds.
- Mix in the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well to combine.
- Pour in the beef broth and stir, scraping up any bits stuck to the bottom of the pot.
- Incorporate the crushed tomatoes and beans. Bring the mixture to a boil, then lower the heat and let it simmer gently for 1-2 hours, stirring occasionally.
- Keep the chili covered for the first part of the cooking time. Uncover it during the last 30 minutes to thicken as needed.
- Serve the chili hot with your preferred toppings.
Notes
For a vegetarian version, substitute ground beef with lentils or extra beans and use vegetable broth. You can also adjust the spice level to your taste.