Description
This homemade chili is rich, comforting, and packed with bold flavors! Made with ground beef, beans, fire-roasted tomatoes, and the perfect mix of spices, it’s a go-to for cozy nights or game-day gatherings. Let it simmer low and slow for that deep, savory taste. Don’t forget your favorite toppings – cheese, sour cream, avocado, or fresh cilantro! Who’s ready for a warm bowl of goodness? 😍
Ingredients
🥄 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
Instructions
1️⃣ Heat olive oil in a large pot over medium-high heat. Add onion and cook for 2 minutes until softened.
2️⃣ Add ground beef and cook, crumbling, until browned (about 5 minutes). Drain excess grease. Stir in garlic and cook for 30 seconds.
3️⃣ Add chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well.
4️⃣ Pour in broth and scrape up any browned bits from the bottom of the pot.
5️⃣ Stir in fire-roasted tomatoes and beans.
6️⃣ 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 thicken.
7️⃣ Serve hot with cheddar cheese, sour cream, avocado, green onions, or cilantro. Enjoy! 😋
Notes
✅ Want it bean-free? Omit the beans and use 2 lbs of ground beef.
✅ Meal prep win! Freeze in portions for up to 3 months.
✅ Leftovers? Store in the fridge for 3-4 days.