Description
A hearty and flavorful chili recipe featuring lean ground beef, fire-roasted tomatoes, and a blend of spices simmered to perfection. Perfect for a comforting meal topped with cheddar cheese, sour cream, avocado, and fresh herbs.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 pound lean ground beef
- 4 cloves garlic, minced
- 1-2 tablespoons chili powder (1 tablespoon for mild, 2 tablespoons for spicier)
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons tomato paste
- 1 3/4 cups low sodium beef broth (or one 14.5 ounce can)
- 28 ounce can fire roasted crushed tomatoes (or fire roasted diced tomatoes)
- 15 ounce can red kidney beans, rinsed and drained
- 15 ounce can pinto beans (or black beans), rinsed and drained
Toppings (optional)
- Shredded cheddar cheese
- Sour cream
- Avocado
- Chopped red or green onions
- Cilantro
Instructions
- Heat the oil: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chopped onion and cook for 2 minutes until it starts to soften.
- Brown the beef: Add the ground beef and cook while crumbling it, until browned, about 5 minutes. Drain off excess grease.
- Add garlic: Stir in the minced garlic and cook for 30 seconds, stirring constantly.
- Add spices and tomato paste: Add chili powder, ground cumin, brown sugar, dried oregano, salt, black pepper, and tomato paste. Stir to combine well.
- Add broth and scrape: Pour in the beef broth and stir, scraping up any browned bits from the bottom of the pot to add flavor.
- Add tomatoes and beans: Stir in the fire roasted crushed or diced tomatoes and the rinsed and drained kidney and pinto beans.
- Simmer the chili: Bring the mixture to a boil, then reduce heat to low and simmer gently for 1 hour 30 minutes, stirring occasionally. Cover during the first part of simmering, then uncover for the last 30 minutes to thicken the chili as needed.
- Serve with toppings: Spoon the chili into bowls and top with shredded cheddar cheese, sour cream, avocado, chopped onions, cilantro, or other toppings as desired.
Notes
- Adjust chili powder amount based on spice preference; some chili powders vary in heat.
- For chili without beans, omit beans and increase ground beef to 2 pounds.
- To freeze: Store chili in airtight containers for up to 3 months. Thaw overnight in refrigerator before reheating on stovetop or microwave.
- To store: Refrigerate leftovers in an airtight container for 3-4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 55 mg
