Description
This Best Chili is a must-try for comfort food lovers! With ground beef, tomatoes, and beans, it delivers a hearty and delicious meal that’s easy to prepare—ideal for family dinners or cozy nights in.
Ingredients
Scale
- 2 lbs. of 80/20 ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp. + 1 tsp chili powder, divided
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 (6 oz.) can tomato paste
- 2 cups unsalted beef stock
- 1 (28 oz.) can diced tomatoes
- 1 (15 oz.) can kidney beans*, drained
- 1 tsp. salt
- ½ tsp. black pepper
- a pinch or two of sugar (optional)
Instructions
- Heat a large wide pot over medium-high heat. Add the beef, spreading it out and allowing it to brown for 4-5 minutes.
- Stir the beef and cook until no longer pink, about 3-4 minutes more.
- Push the beef to the side and skim off some fat, leaving at least 2 tablespoons in the pot.
- Add the onion and cook until softened, about 2-3 minutes.
- Stir in garlic, 2 tablespoons of chili powder, cumin, and oregano. Allow the spices to bloom in the fat for 60 seconds.
- Stir in tomato paste and let it cook for another 60 seconds before adding beef stock.
- Scrape up the brown bits from the pot and then add diced tomatoes, beans, salt, and pepper.
- Increase to high heat, bringing the mixture to a boil while stirring occasionally.
- Reduce heat to a gentle simmer, cooking uncovered for 20 minutes, stirring occasionally.
- Taste the chili; if too acidic, add a pinch of sugar. Adjust with more chili powder, salt, and pepper if desired.
- If the chili is too thick, stir in water or beef broth, 1/4 cup at a time.
Notes
You can use other beans like black beans or pinto beans for variety.
For added spice, include diced jalapeños or cayenne pepper while cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 90mg