Ingredients

1 tablespoon olive oil

1 medium yellow onion, chopped

1 pound lean ground beef

4 cloves garlic, minced

1-2 tablespoons chili powder (use 1 tablespoon for mild chili, 2 tablespoons for spicier chili)

1 tablespoon ground cumin

1 tablespoon brown sugar

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

3 tablespoons tomato paste

1 ¾ 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

For topping: shredded cheddar cheese, sour cream, avocado, chopped red or green onions, cilantro, etc., as desired

Instructions

Step 1: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chopped onion and cook for about 2 minutes until it starts to soften.

Step 2: Add the ground beef to the pot. Cook, breaking it up with a spoon, until browned, about 5 minutes. Drain off any excess grease. Stir in the minced garlic and cook for 30 seconds.

Step 3: Add the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well to combine all the spices and paste with the meat.

Step 4: Pour in the beef broth and stir, scraping up any browned bits from the bottom of the pot.

Step 5: Stir in the fire roasted crushed or diced tomatoes along with the rinsed and drained beans.

Step 6: Bring the chili to a boil, then reduce the heat to low. Simmer gently for 1 to 2 hours, stirring occasionally. Cover the pot during the first part of cooking and uncover during the last 30 minutes if you want to thicken the chili.

Step 7: Serve hot with your favorite toppings such as shredded cheddar cheese, sour cream, avocado, chopped onions, or cilantro.

Tips & Variations

For a vegetarian version, substitute the beef with extra beans or plant-based meat alternatives.

Adjust the chili powder amount to control the heat—start mild and add more as you go if desired.

Letting the chili simmer longer develops deeper flavor, so don’t rush this step.

Add a splash of beer or a tablespoon of cocoa powder for a unique twist on flavor.

FAQs

Can I use canned beans without rinsing?

It’s best to rinse canned beans to reduce excess salt and improve the chili’s texture, but if you’re short on time, you can add them directly.

What can I serve with chili?

Chili pairs well with cornbread, rice, tortilla chips, or a simple green salad. Adding toppings like cheese and sour cream enhances the flavors and texture.