Classic Homemade Chili with Beans
A thick, savory chili made with ground beef, kidney beans, black beans, and pantry spices, simmered until rich and spoon coating.
Equipment
- Large pot
- Wooden spoon
Ingredients
Main Ingredients
- 1 lb ground beef or ground turkey
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 can (14.5 oz) diced tomatoes with juices
- 1 can (15 oz) kidney beans drained and rinsed
- 1 can (15 oz) black beans drained and rinsed
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 cup low sodium beef broth
- ¼ tsp salt and black pepper to taste
Instructions
Cooking
- Brown the beef. Cook the beef in a large pot over medium heat for 6 to 8 minutes, crumbling it, until no pink remains and it reads 160 degrees F. Drain the extra fat.
- Soften the aromatics. Add the onion and cook 4 to 5 minutes until translucent, then add the garlic for 30 seconds until fragrant.
- Build the pot. Stir in the tomatoes with juices, both beans, chili powder, cumin, and broth.
- Simmer. Bring to a gentle bubble, reduce to medium low, and simmer uncovered for 30 to 35 minutes, stirring now and then, until thick enough that a spoon leaves a trail.
- Season and rest. Taste and add salt and pepper, then rest 5 minutes before serving.
- Slow cooker option. Brown the beef and onion first, then cook everything on low for 6 to 8 hours.
Notes
Substitutions: Use ground turkey for a lighter chili, or replace the beef with extra beans or lentils for a meatless pot.
Tips: A longer simmer deepens the flavor. Add extra chili powder at the end for more heat.
Storage: Refrigerate within 2 hours for 3 to 4 days and reheat to 165 degrees F.