Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 (14.5 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (8 ounce) can tomato sauce
- 1/4 cup water
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Stir in crushed tomatoes, kidney beans, tomato sauce, and water.
- Add chili powder, cumin, salt, and pepper. Bring to a simmer.
- Reduce heat to low, cover, and cook for at least 30 minutes, or up to 2 hours, stirring occasionally.
- Serve hot with your favorite toppings.
Notes
- For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño with the onion.
- Garnish with shredded cheese, sour cream, or chopped fresh cilantro.
- This chili freezes well. Store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg