Ingredients

1 tablespoon olive oil

1 medium yellow onion (chopped)

1 pound lean ground beef

4 cloves garlic (minced)

1-2 tablespoons chili powder (use 1 tablespoon for mild chili, 2 tablespoons for spicier chili)

1 tablespoon ground cumin

1 tablespoon brown sugar

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

3 tablespoons tomato paste

1 ¾ cups low sodium beef broth (or one 14.5 ounce can)

28 ounce can fire roasted crushed tomatoes (or fire roasted diced tomatoes)

15 ounce can red kidney beans (rinsed and drained)

15 ounce can pinto beans (or black beans, rinsed and drained)

For topping: shredded cheddar cheese, sour cream, avocado, chopped red or green onions, cilantro, etc. (as desired)

Instructions

Step 1: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chopped onion and cook for about 2 minutes until it starts to soften.

Step 2: Add the ground beef and cook, breaking it up with a spoon, until browned, about 5 minutes. Drain excess grease. Stir in the minced garlic and cook for 30 seconds.

Step 3: Stir in the chili powder, ground cumin, brown sugar, dried oregano, salt, black pepper, and tomato paste until well combined.

Step 4: Pour in the beef broth, scraping the bottom of the pot to loosen any browned bits.

Step 5: Add the fire roasted tomatoes and both types of beans. Stir everything together.

Step 6: Bring the chili to a boil, then reduce the heat to low and let it simmer for 1 to 2 hours. Stir occasionally. Cover the pot during the first part of cooking, then uncover during the last 30 minutes if you want to thicken the chili.

Step 7: Serve the chili hot with your choice of toppings like shredded cheddar cheese, sour cream, avocado, chopped onions, or cilantro.

Tips & Variations

For a vegetarian version, substitute the ground beef with cooked lentils or a plant-based meat alternative, and use vegetable broth instead of beef broth.

Adjust the chili powder quantity to control the heat level, adding more for a spicier chili or less for a milder flavor.

Letting the chili simmer longer enhances the flavors and thickens the texture—feel free to cook it up to 3 hours on low heat.

FAQs

Can I use other types of beans in this chili?

Yes, you can substitute the kidney and pinto beans with black beans, cannellini beans, or any other beans you prefer. Just make sure to rinse and drain canned beans before adding.

How can I make this chili spicier?

Increase the chili powder to 2 tablespoons or add a pinch of cayenne pepper or diced jalapeños to boost the heat. Taste as you go to reach your desired spice level.