Classic Chili
This classic chili recipe is packed with flavor and made with simple ingredients, perfect for gatherings or a cozy night in.
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium yellow onion, diced For flavor base
- 1 pound 90% lean ground beef Main protein source
Spices and Flavorings
- 2.5 tablespoons chili powder Adjust to taste
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar Balances acidity
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1.5 teaspoons salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground cayenne pepper Optional for spice
Liquid Ingredients
- 1.5 cups beef broth Can substitute with chicken or vegetable broth
- 1 15 oz can petite diced tomatoes With juice
- 1 16 oz can red kidney beans, drained and rinsed For protein and fiber
- 1 8 oz can tomato sauce
Instructions
Preparation
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes.
- Add the diced onion and cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon and cook for 6-7 minutes, until browned.
Cooking
- Mix in the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
- Add the broth, diced tomatoes (with their juice), drained kidney beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil, then reduce heat to low or medium-low to gently simmer the chili, uncovered, for 20-25 minutes.
- Remove the pot from the heat and let the chili rest for 5-10 minutes before serving.
Notes
Serve hot with toppings like shredded cheese, diced onions, sour cream, or fresh cilantro. Can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months.