Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Add chopped onion and minced garlic to the pot. Cook until the onion is softened, about 5-7 minutes.
- Stir in crushed tomatoes, kidney beans, diced tomatoes, and tomato sauce.
- Add chili powder, ground cumin, dried oregano, and cayenne pepper (if using). Stir well to combine.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to several hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
- Season with salt and black pepper to taste.
- Serve hot with your favorite toppings.
Notes
- For a thicker chili, simmer uncovered for the last 15-20 minutes.
- You can prepare this chili a day in advance; the flavors often improve overnight.
- Leftover chili can be frozen in airtight containers for up to 3 months.
- Adjust the amount of cayenne pepper to control the heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 12g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 65mg