The Best Chili Recipe
from kristineskitchenblog.comThe Best Ever Chili Recipe, made with ground beef, beans and the perfect mix of chili spices. This homemade chili is thick, hearty and richly flavored. Add your favorite toppings and enjoy!
Servings: 6 servings
Calories: 320kcal
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
- For topping: shredded cheddar cheese, sour cream, avocado, chopped red or green onions, cilantro, etc. as desired
Instructions
- Heat the olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften.
- Add the ground beef and cook, crumbling, until browned, about 5 minutes. Drain off excess grease. Add the garlic and cook, stirring, for 30 seconds.
- Add the chili powder, cumin, brown sugar, oregano, salt, pepper and tomato paste. Stir to combine.
- Add the broth and stir, scraping up any bits from the bottom of the pot.
- Stir in the crushed or diced tomatoes and beans.
- Bring to a boil, then reduce heat to low and cook at a low simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cook time and then uncover during the last 30 minutes as needed to thicken the chili.
- Serve chili with toppings, as desired.
Video
Notes
- Chili powder: Some chili powders are more spicy than others. Adjust the amount accordingly.
- To make chili without beans: Omit the beans and use 2 pounds of ground beef.
- To freeze: Freeze chili in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in a covered pot on the stove or in the microwave. I like to freeze chili in individual portion sizes to thaw and reheat for quick lunches or dinners.
- To store: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 320kcal | Carbohydrates: 38g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 1007mg | Potassium: 1337mg | Fiber: 11g | Sugar: 12g | Vitamin A: 821IU | Vitamin C: 17mg | Calcium: 138mg | Iron: 7mg
