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 (15 ounce) can black beans, drained and rinsed
- 1 (4 ounce) can diced green chilies
- 1 (1.25 ounce) packet chili seasoning mix
- 1 cup beef broth
- 1/2 teaspoon cayenne pepper (or to taste)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for another minute 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, black beans, diced green chilies, chili seasoning mix, and beef broth.
- Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, or up to 2 hours, stirring occasionally.
- Stir in cayenne pepper. Season with salt and black pepper to taste.
- Serve hot with your favorite toppings.
Notes
- For extra heat, add more cayenne pepper or a pinch of red pepper flakes.
- Chili tastes even better the next day, so consider making it ahead of time.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Simmer
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg