Description
A hearty and flavorful stovetop chili made with ground beef, beans, and spices, perfect for cozy gatherings or weeknight dinners.
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef (80/20 or leaner)
- 2 tbsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp cayenne (optional)
- Salt & pepper, to taste
- 1 can (6 oz) tomato paste
- 1 can (15 oz) diced tomatoes (fire-roasted if possible)
- 2 cups beef broth (low-sodium preferred)
- 1 can (15 oz) red kidney beans, drained & rinsed
- 1 can (15 oz) black beans, drained & rinsed
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 3–4 minutes until it becomes soft.
- Stir in the minced garlic and cook for another 30 seconds.
- Add the ground beef to the pot, breaking it up as it browns for about 5–7 minutes. Drain any excess fat if needed.
- Stir in the chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Cook for 1 minute to bloom the spices.
- Mix in the tomato paste and cook for an additional minute.
- Add the diced tomatoes and beef broth, stirring well to combine.
- Add the drained and rinsed beans to the pot. Bring to a gentle simmer uncovered for 30–40 minutes, stirring occasionally until the chili thickens.
- Taste and adjust seasoning if necessary. Serve hot with your favorite toppings!
Notes
For a thicker chili, let it simmer longer or mash some beans against the side of the pot. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.