Description
A classic chili recipe, perfect for a hearty and satisfying meal. This chili is packed with flavor and is easy to make.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (6 ounce) can tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, chopped onions, crackers
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the drained and rinsed kidney beans, diced tomatoes (undrained), diced tomatoes with green chilies (undrained), and tomato paste to the pot.
- Stir in the chili powder, cumin, salt, and black pepper.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. For a richer flavor, simmer for 1-2 hours.
- Serve hot with your favorite chili toppings.
Notes
- For a spicier chili, add a pinch of cayenne pepper or a diced jalapeño pepper with the onions.
- This chili can be made ahead of time and reheats well.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg