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–+ servings

The Best Ever Chili

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A thick and hearty chili that’s bursting with savory flavors, perfect for gatherings and chilly days.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

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

Method
 

Preparation
  1. Heat olive oil in a large pot over medium-high heat. Add onion and cook for 2 minutes until softened.
  2. Add ground beef and cook, crumbling, until browned (about 5 minutes). Drain excess grease. Stir in garlic and cook for 30 seconds.
  3. Add chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well.
  4. Pour in broth and scrape up any browned bits from the bottom of the pot.
  5. Stir in fire-roasted tomatoes and beans.
Cooking
  1. 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
  1. Serve hot with cheddar cheese, sour cream, avocado, green onions, or cilantro.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 780mgFiber: 8gSugar: 5g

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.
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