Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (4 ounce) can diced green chilies
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup beef broth
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Stir in crushed tomatoes, kidney beans, pinto beans, diced green chilies, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
- Pour in beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 2 hours, stirring occasionally.
- 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.
- This chili tastes even better the next day.
- Freeze leftovers in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Simmer
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg