Description
This hearty and flavorful chili recipe combines lean ground beef, fire-roasted tomatoes, and a blend of spices simmered to perfection. Easy to prepare in a single pot, it offers a rich, comforting meal that’s perfect for family dinners or gatherings. Customize with your favorite toppings like cheddar cheese, sour cream, and avocado for an extra indulgent touch.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 pound lean ground beef
- 4 cloves garlic, minced
- 1-2 tablespoons chili powder (use 1 tablespoon for mild chili, 2 tablespoons for spicier chili)
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons tomato paste
- 1 ¾ cups low sodium beef broth (or one 14.5 ounce can)
- 28 ounce can fire roasted crushed tomatoes (or fire roasted diced tomatoes)
- 15 ounce can red kidney beans, rinsed and drained
- 15 ounce can pinto beans (or black beans), rinsed and drained
Toppings (optional)
- Shredded cheddar cheese
- Sour cream
- Avocado
- Chopped red or green onions
- Cilantro
Instructions
- Heat the oil and soften onions: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chopped onion and cook for about 2 minutes until it begins to soften.
- Brown the ground beef: Add the ground beef to the pot. Crumble and cook until browned, approximately 5 minutes. Drain off any excess grease. Then, add the minced garlic and cook, stirring, for an additional 30 seconds until fragrant.
- Add spices and tomato paste: Stir in the chili powder, ground cumin, brown sugar, dried oregano, salt, pepper, and tomato paste. Mix everything well to combine the flavors.
- Add broth and deglaze: Pour in the low sodium beef broth. Stir and scrape the bottom of the pot to lift any browned bits which add depth to the chili.
- Incorporate tomatoes and beans: Stir in the fire roasted crushed or diced tomatoes and the rinsed, drained beans.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer. Cover and cook for 1 to 2 hours, stirring occasionally. During the last 30 minutes, uncover if you want to thicken the chili further by allowing some liquid to evaporate.
- Serve with toppings: Spoon the chili into bowls and top as desired with shredded cheddar cheese, sour cream, avocado, chopped onions, and cilantro for a personalized finish.
Notes
- You can adjust the chili powder quantity to control the heat—use 1 tablespoon for mild and 2 tablespoons for spicier chili.
- Using fire-roasted tomatoes adds a smoky depth but regular crushed or diced tomatoes can be used if unavailable.
- For a vegetarian version, substitute ground beef with plant-based meat alternatives and use vegetable broth instead of beef broth.
- Simmering for longer enhances the flavor; if time allows, cook closer to 2 hours.
- Drain and rinse canned beans to reduce sodium content and improve texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
