Description
A hearty and flavorful old-fashioned chili recipe, perfect for a comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (80/20)
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess grease.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in crushed tomatoes, kidney beans, pinto beans, and beef broth.
- Add chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to combine.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
- Season with salt and black pepper to taste.
- Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, or chopped green onions.
Notes
- For a spicier chili, add more cayenne pepper or a diced jalapeño with the onions.
- If you don’t have beef broth, you can use water or vegetable broth.
- This chili freezes well. Let it cool completely before transferring to an airtight container.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American