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The Best Chili

A simple yet delicious chili recipe that brings warmth and comfort, perfect for family dinners, gatherings, or meal prep.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the chili
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 1 lb lean ground beef
  • 4 cloves garlic, minced
  • 1-2 tbsp chili powder adjust for spice level
  • 1 tbsp ground cumin
  • 1 tbsp brown sugar
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 tbsp tomato paste
  • 1¾ cups low sodium beef broth or one 14.5 oz can
  • 1 28 oz can fire-roasted crushed or diced tomatoes
  • 1 15 oz can red kidney beans, rinsed & drained
  • 1 15 oz can pinto or black beans, rinsed & drained
Optional toppings
  • to taste shredded cheddar cheese
  • to taste sour cream
  • to taste avocado slices
  • to taste chopped red or green onions
  • to taste fresh cilantro
  • to taste tortilla chips or cornbread

Method
 

Preparation
  1. Heat olive oil in a large pot over medium-high heat. Add onion and cook for 2 minutes until softened.
  2. Add ground beef and cook, crumbling it until browned (about 5 minutes). Drain excess grease. Stir in garlic and cook for 30 seconds.
Cooking
  1. Add chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well to combine.
  2. Pour in broth and scrape up any browned bits from the bottom of the pot.
  3. Stir in fire-roasted tomatoes and beans.
  4. Bring to a boil, then reduce heat and let it simmer for 1-2 hours, stirring occasionally. Cover for the first part of cooking, then uncover during the last 30 minutes to help thicken it.
Serving
  1. Serve hot with any of the optional toppings. Enjoy!

Notes

To store leftover chili, cool it completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, consider freezing it in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before reheating.