Ingredients
Scale
- 2 pounds beef chuck, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- For serving: Shredded cheese, chopped red onion, sour cream, cornbread
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and cook until browned on all sides. Remove beef from the pot and set aside.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in diced tomatoes, tomato sauce, pinto beans, kidney beans, beef broth, chili powder, cumin, oregano, and cayenne pepper (if using).
- Return the browned beef to the pot. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 1-2 hours, or up to 3 hours, stirring occasionally, until the beef is tender and flavors have melded.
- Season with salt and black pepper to taste.
- Serve hot with your favorite toppings like shredded cheese, chopped red onion, sour cream, and cornbread.
Notes
- For a spicier chili, increase the amount of cayenne pepper.
- You can also add a chopped bell pepper with the onion for extra flavor and vegetables.
- This chili tastes even better the next day, so consider making it ahead of time.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 70mg