The Best Ever Chili
A thick and hearty chili that’s bursting with savory flavors, perfect for gatherings and chilly days.
Ingredients
Main Ingredients
- 1 tbsp olive oil For cooking
- 1 medium yellow onion, chopped
- 1 lb lean ground beef Can substitute with turkey or plant-based meat
- 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
Instructions
Preparation
- 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.
Cooking
- 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.
Serving
- Serve hot with cheddar cheese, sour cream, avocado, green onions, or cilantro.
Notes
For added depth of flavor, consider browning the beef a little longer. Adjust spice level by varying chili powder. Additional veggies such as bell peppers or corn can enhance flavor. Leftovers keep for 4 days in the fridge or up to 3 months in the freezer.