Description
A simple and flavorful ground beef chili recipe that’s perfect for a weeknight meal.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef (80/20 lean recommended)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (4 oz) can chopped green chilies, undrained
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
- Shredded cheddar cheese, sour cream, cornbread (for serving)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in crushed tomatoes, diced tomatoes, kidney beans, pinto beans, chopped green chilies, and beef broth.
- Add chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Stir well to combine.
- Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes (or longer for flavors to meld), stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot, garnished with shredded cheddar cheese, a dollop of sour cream, and a side of cornbread, if desired.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- You can substitute other types of beans like black beans or cannellini beans.
- Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days.