Description
A hearty, rich, and flavorful chili made with ground beef, beans, and fire-roasted tomatoes. This easy one-pot meal simmers to perfection for a thick, comforting bowl of chili that everyone will love.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, chopped
1 pound lean ground beef
4 cloves garlic, minced
1–2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons tomato paste
1¾ cups low-sodium beef broth
1 (28-ounce) can fire roasted crushed or diced tomatoes
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can pinto or black beans, rinsed and drained
Optional toppings: shredded cheese, sour cream, avocado, chopped onions, cilantro, jalapeños, tortilla chips
Instructions
1. Heat oil in a large pot and sauté chopped onion until softened.
2. Add ground beef and cook, breaking it up until browned; drain any excess fat.
3. Add minced garlic, cook briefly, then stir in chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste.
4. Pour in beef broth, scraping any browned bits from the pot.
5. Add fire roasted tomatoes and beans; stir to combine.
6. Cover and simmer for 1–2 hours, stirring occasionally.
7. Uncover during the last 30 minutes to thicken.
8. Serve hot with your favorite toppings.
Notes
Adjust chili powder for preferred spice level.
Omit beans and use 2 pounds of beef for a bean-free version.
Refrigerate leftovers up to 4 days in an airtight container.
Freeze up to 3 months; thaw overnight in the fridge before reheating.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup Recipes
- Method: Stovetop simmer
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12 g
- Sodium: 1007 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 11 g
- Protein: 28 g
- Cholesterol: 47 mg