Description
This classic chili recipe delivers a hearty and flavorful meal perfect for any occasion. With lean ground beef, kidney beans, and a rich blend of chili powder, cumin, and spices, this chili is both comforting and satisfying. Simmered to perfection, it’s easy to make and sure to please a crowd.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 pound 90% lean ground beef
Spices & Seasonings
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper (optional)
Liquids & Canned Goods
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
Instructions
- Heat olive oil and cook onion: 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 until softened and translucent.
- Brown the ground beef: Add the ground beef to the pot. Break it apart with a wooden spoon and cook for 6-7 minutes, until browned and no longer pink, stirring occasionally.
- Add spices and tomato paste: Stir in chili powder, ground cumin, granulated sugar, tomato paste, garlic powder, salt, black pepper, and optional cayenne pepper. Mix well to combine all the spices with the meat.
- Pour in liquids and beans: Add the beef broth, canned petite diced tomatoes with their juice, drained kidney beans, and tomato sauce. Stir thoroughly to combine all ingredients evenly.
- Simmer the chili: Bring the mixture to a low boil, then reduce the heat to low or medium-low. Let it gently simmer uncovered for 20-25 minutes, stirring occasionally to prevent sticking and merge flavors.
- Rest before serving: Remove the pot from heat and let the chili rest for 5-10 minutes to allow flavors to meld and the chili to thicken slightly before serving.
Notes
- The brand and type of chili powder significantly influence the heat level and flavor; McCormick Chili Powder is recommended for balanced flavor without excessive spice.
- Cayenne pepper is optional and can be omitted for a milder chili, especially if serving children; consider offering hot sauce on the side for adult diners who prefer extra heat.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 334 kcal
- Sugar: 10 g
- Sodium: 1249 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 9 g
- Protein: 25 g
- Cholesterol: 49 mg
