Description
This classic chili recipe is a hearty and flavorful dish perfect for any occasion. It combines lean ground beef, a blend of spices, kidney beans, and rich tomato ingredients, simmered to perfection for a comforting and satisfying meal. Ready in about 30 minutes, it's an ideal weeknight dinner that's both easy to prepare and delicious.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 pound 90% lean ground beef
- 2 1/2 tablespoons chili powder*
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper (optional)
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
Instructions
- Heat the olive oil and cook onions: Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the diced onion and cook for 5 minutes, stirring occasionally until softened and translucent.
- Brown the ground beef: Add the ground beef to the pot and break it apart using a wooden spoon. Cook for 6-7 minutes until browned, stirring occasionally to ensure even cooking.
- Add spices and tomato paste: Stir in the chili powder, ground cumin, granulated sugar, tomato paste, garlic powder, salt, black pepper, and optional cayenne pepper until all ingredients are well combined and fragrant.
- Add liquids and beans: Pour in the beef broth, the petite diced tomatoes with their juice, drained kidney beans, and tomato sauce. Stir to combine everything evenly in the pot.
- Simmer the chili: Bring the liquid to a low boil, then reduce the heat to low or medium-low to gently simmer the chili uncovered for 20-25 minutes. Stir occasionally to prevent sticking and blend flavors.
- Rest before serving: Remove the pot from the heat and let the chili rest for 5-10 minutes to allow flavors to meld and the chili to thicken slightly. Serve warm.
Notes
- For a spicier chili, increase the cayenne pepper or add fresh chopped jalapeños.
- You can substitute ground turkey for a leaner option.
- Use low-sodium beef broth to reduce the salt content if desired.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Garnish with shredded cheese, sour cream, or chopped green onions if preferred.
