Description
A hearty and customizable chili recipe perfect for gatherings or cozy nights in.
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
- 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 your choice of toppings. Enjoy!
Notes
For a vegetarian version, replace ground beef with texturized vegetable protein or additional beans. Use vegetable broth instead of beef broth.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American