Ingredients
Scale
- 2 lbs ground beef
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 cans (15 oz each) kidney beans, drained
- 1 can (15 oz) black beans, drained
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 3 tbsp chili powder
- 2 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper (adjust for heat)
- Salt and black pepper to taste
- Optional toppings: shredded cheddar, sour cream, diced onions, jalapeños
Instructions
- In a large pot over medium heat, brown the ground beef, breaking it up, about 5-7 minutes. Drain excess fat.
- Add diced onion and minced garlic, sauté until softened, 3-4 minutes.
- Stir in chili powder, cumin, paprika, cayenne, salt, and pepper. Cook 1-2 minutes until fragrant.
- Add crushed tomatoes, beans, and beef broth. Bring to a boil.
- Reduce heat to low, simmer uncovered for 45-60 minutes, stirring occasionally, until thickened.
- Taste and adjust seasoning. Serve hot with toppings.
Notes
- For milder chili, reduce cayenne or omit.
- Make ahead: flavors deepen overnight in fridge.
- Serve with cornbread or rice for a full feast.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520 Kcal
- Sugar: 10g
- Sodium: 1100mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 32g
- Cholesterol: 95mg
