Description
A comforting chili recipe perfect for game day or chilly evenings, featuring lean ground beef and a medley of spices for a heartwarming dish.
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
- 1 28 oz can fire-roasted crushed or diced tomatoes
- 1 15 oz can red kidney beans, rinsed and drained
- 1 15 oz can pinto or black beans, rinsed and drained
Instructions
- Heat olive oil in a large pot over medium-high heat and add chopped onion; cook for about 2 minutes until softened.
- Add the lean ground beef, breaking it apart until browned (about 5 minutes), and drain any excess grease.
- Stir in minced garlic and cook for an additional 30 seconds.
- Mix in chili powder, ground cumin, brown sugar, dried oregano, salt, black pepper, and tomato paste; stir well.
- Pour in low-sodium beef broth, scraping any browned bits from the bottom of the pot.
- Add fire-roasted tomatoes and drained beans, ensuring even distribution.
- Bring to a boil, reduce heat and allow to simmer for 1-2 hours, stirring occasionally. Cover for the first part, then uncover for the last 30 minutes to thicken.
Notes
Adjust spice levels to taste by varying chili powder. Serve with toppings like shredded cheese, sour cream, or avocado.
