Description
A comforting and hearty chili made with tender ground beef, beans, and warm spices, perfect for busy weeknights or meal prepping.
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef (80/20 or leaner)
- 2 tbsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp cayenne (optional)
- Salt & pepper, to taste
- 1 can (6 oz) tomato paste
- 1 can (15 oz) diced tomatoes (fire-roasted if possible)
- 2 cups beef broth (low-sodium preferred)
- 1 can (15 oz) red kidney beans, drained & rinsed
- 1 can (15 oz) black beans, drained & rinsed
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 3–4 minutes until soft.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Add the ground beef to the pot and cook, breaking it up with a spoon, for about 5–7 minutes until browned. Drain any excess fat if needed.
- Sprinkle in the chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Cook for 1 minute to bloom the spices.
- Mix in the tomato paste and cook for another minute.
- Add the diced tomatoes and beef broth, stirring everything well.
- Stir in the red kidney beans and black beans.
- Simmer uncovered for 30–40 minutes, stirring occasionally, until the chili thickens.
- Taste and adjust seasoning as needed. Serve hot with your favorite toppings.
Notes
For extra flavor, add diced bell peppers or jalapeños. Adjust spiciness by adding more or less cayenne. For a thicker chili, let it simmer longer without a lid.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American