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Hearty Chili

A comforting one-pot meal perfect for cold days, featuring bold spices and simple ingredients that create a hearty and filling dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Use lean ground beef for best results.
  • 1 medium onion, chopped Yellow onion works well.
  • 2 cloves garlic, minced
  • 2 cans kidney beans, drained and rinsed Each can is 15 oz.
  • 1 can diced tomatoes 14.5 oz can.
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 cups beef broth
Optional Toppings
  • shredded cheese Cheddar or Monterey Jack are great options.
  • sour cream For a creamy addition.
  • green onions Chopped, for garnishing.

Method
 

Preparation
  1. In a large pot over medium heat, add ground beef. Cook, stirring occasionally, for about 5-7 minutes or until browned and fully cooked. Ensure there’s no pink left in the meat.
  2. Add chopped onion and minced garlic to the pot. Cook for an additional 3-4 minutes until the onion turns translucent and fragrant.
  3. Stir in chili powder, cumin, and salt and pepper to taste. Cook for about 1 minute to release the flavors of the spices.
Cooking
  1. Add drained and rinsed kidney beans, diced tomatoes, and beef broth to the pot. Stir everything together evenly.
  2. Increase the heat and bring the mixture to a simmer. Once bubbling, reduce the heat to low and let it cook for about 30 minutes, stirring occasionally. You should see the chili starting to thicken.
Finalizing
  1. Taste and adjust seasoning as necessary. Serve hot, topped with your choice of shredded cheese, sour cream, and sliced green onions.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze it for up to 3 months. Reheat on the stovetop or microwave while checking for freshness.