Description

A comforting and hearty classic chili made with seasoned ground beef, tomatoes, beans, and warm spices, slowly simmered for rich, deep flavor that gets even better with time.

Ingredients

1 pound lean ground beef (90/10 or 85/15)

1 large onion, diced

2 cloves garlic, minced

1 can red kidney beans, with juices

1 (28-ounce) can diced tomatoes

1½ tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon minced oregano

1 teaspoon salt

1½ tablespoons sugar

1 teaspoon chili pepper paste (optional)

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Instructions

Heat a large pot over medium heat and add the ground beef, breaking it apart as it cooks until fully browned.
Remove the cooked beef from the pot and set aside.
In the same pot, add the diced onion and cook until soft and translucent.
Stir in the minced garlic and cook just until fragrant.
Add the chili powder, cumin, oregano, salt, and sugar, stirring to toast the spices briefly.
Return the cooked ground beef to the pot and pour in the diced tomatoes.
Stir well, bring to a gentle simmer, partially cover, and cook for 45–60 minutes, stirring occasionally.
Add the kidney beans with their juices and simmer for an additional 10 minutes until well combined and heated through.
Taste and adjust seasoning as needed before serving.

Notes

Simmering longer uncovered will thicken the chili.

Mashing some of the beans adds extra body.

This chili tastes even better the next day.

Great for meal prep and freezing.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Main Course
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 9 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 32 g
Fiber: 8 g
Protein: 28 g
Cholesterol: 85 mg