Chili
This hearty chili recipe is easy to make, customizable, and packed with protein, making it a nutritious choice for gatherings or cozy nights at home.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 1 lb lean ground beef
- 4 cloves garlic, minced
- 1-2 tbsp chili powder adjust for spice level
- 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 (or one 14.5 oz can)
- 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
Optional Toppings
- shredded cheddar cheese
- sour cream
- avocado slices
- chopped red or green onions
- fresh cilantro
- tortilla chips or cornbread
Instructions
Cooking
- Heat olive oil in a large pot over medium-high heat. Add onion and cook for 2 minutes until softened.
- Add ground beef and cook, crumbling, until browned (about 5 minutes). Drain excess grease.
- Stir in garlic and cook for 30 seconds.
- Add chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well.
- Pour in broth and scrape up any browned bits from the bottom of the pot.
- Stir in fire-roasted tomatoes and beans.
- Bring to a boil, then reduce heat and let it simmer for 1-2 hours, stirring occasionally.
- Cover for the first part of cooking, then uncover during the last 30 minutes to thicken.
- Serve hot with cheddar cheese, sour cream, avocado, green onions, or cilantro. Enjoy!
Notes
For extra flavor, you can let it simmer longer—up to 2 hours is best. Adjust the spice level by changing the amount of chili powder or adding jalapeños for heat. If you want a thicker chili, let it cook uncovered for the last 30 minutes. Experiment with different beans or add vegetables like bell peppers or corn for more texture.