The Best Chili Recipe
This classic chili recipe features lean ground beef simmered with fire roasted tomatoes, kidney and pinto beans, and a blend of chili powder, cumin, and other spices. Slow-cooked to develop rich, hearty flavors, it’s perfect for a comforting meal topped with your favorite garnishes like cheddar cheese, sour cream, and avocado.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
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 (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
Toppings (optional)
- Shredded cheddar cheese
- Sour cream
- Avocado
- Chopped red or green onions
- Cilantro
Instructions
- Heat oil and soften onion: 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.
- Brown the ground beef: Add the lean ground beef to the pot. Cook, crumbling the meat as it browns, for approximately 5 minutes. Drain off any excess grease.
- Sauté garlic: Add the minced garlic to the beef and cook, stirring, for about 30 seconds until fragrant.
- Add spices and tomato paste: Stir in the chili powder, ground cumin, brown sugar, dried oregano, salt, black pepper, and tomato paste. Mix well to combine all the seasonings with the meat.
- Add broth and scrape pot: Pour in the low sodium beef broth. Stir the mixture well, scraping up any browned bits from the bottom of the pot to enhance flavor.
- Incorporate tomatoes and beans: Add the fire roasted crushed or diced tomatoes along with the rinsed and drained red kidney and pinto beans. Stir to combine everything evenly.
- Simmer the chili: Bring the chili to a boil, then reduce the heat to low. Let it simmer gently for 1 to 2 hours, stirring occasionally. Cover the pot during the first part of cooking, then uncover during the last 30 minutes as needed to thicken the chili.
- Serve with toppings: Once cooked and thickened to your liking, serve the chili hot with your choice of toppings such as shredded cheddar cheese, sour cream, avocado, chopped onions, and cilantro.
Notes
- Adjust chili powder quantity based on desired spice level.
- Simmering low and slow enhances flavor and tenderness.
- Using fire roasted tomatoes adds a smoky depth.
- Drain excess grease to keep chili leaner and healthier.
- Can be made ahead and refrigerated or frozen for later.
Keywords: chili recipe, ground beef chili, easy chili, stovetop chili, classic chili, hearty chili
Find it online: https://tastybella.com/the-best-chili-recipe/
