Ingredients
Scale
- 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 tomato sauce
- 1 (4 ounce) can diced green chilies
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain any excess fat.
- Add the chopped onion and minced garlic to the pot. Cook until the onion is softened, about 5 minutes.
- Stir in the crushed tomatoes, kidney beans, tomato sauce, and diced green chilies.
- Add the chili powder, cumin, salt, black pepper, and cayenne pepper (if using).
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes to allow the flavors to meld. For best results, simmer for 1-2 hours, stirring occasionally.
- Serve hot with your favorite toppings.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- You can substitute other types of beans like pinto or black beans.
- This chili freezes well. Store in an airtight container for up to 3 months.
- Garnish with shredded cheese, sour cream, chopped green onions, or corn chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 28g
- Cholesterol: 60mg