Description
A classic, soul-warming chili made with ground beef, kidney beans, and spices. Perfect for cozy nights or game day gatherings.
Ingredients
-
2 tbsp olive oil
-
1 large onion, diced
-
3 cloves garlic, minced
-
1.5 lbs (700 g) ground beef
-
1 can (15 oz) kidney beans, drained and rinsed
-
1 can (15 oz) pinto beans, drained and rinsed
-
1 can (15 oz) diced tomatoes
-
1 can (6 oz) tomato paste
-
1 cup beef broth
-
1 tbsp chili powder
-
1 tsp ground cumin
-
1/2 tsp smoked paprika
-
1/2 tsp black pepper
-
Salt to taste
-
Optional: chopped cilantro and raw diced onion for garnish
Instructions
-
Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, and cook until soft and fragrant (about 4 minutes). -
Cook the Beef
Add ground beef and cook until browned. Drain excess fat if needed. -
Add Tomatoes & Spices
Stir in the diced tomatoes, tomato paste, chili powder, cumin, paprika, black pepper, and salt. -
Simmer with Beans
Add kidney beans, pinto beans, and beef broth. Mix well. Bring to a gentle boil, then lower heat and simmer uncovered for 30–45 minutes, stirring occasionally. -
Taste & Serve
Adjust seasoning. Serve hot with optional diced onion and cilantro on top.
Notes
-
For a spicy kick, add cayenne or jalapeño.
-
Delicious when paired with cornbread, rice, or tortilla chips.
-
Can be stored in the fridge for up to 4 days and freezes well.