Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef (80/20 or leaner)
- 2 tbsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp cayenne (optional)
- Salt & pepper, to taste
- 1 can (6 oz) tomato paste
- 1 can (15 oz) diced tomatoes (fire-roasted if possible)
- 2 cups beef broth (low-sodium preferred)
- 1 can (15 oz) red kidney beans, drained & rinsed
- 1 can (15 oz) black beans, drained & rinsed
Instructions
- Heat olive oil in a large pot. Sauté onion for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds.
- Add ground beef, cooking until browned (5–7 minutes). Drain excess fat if needed.
- Stir in chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Cook for 1 minute to bloom spices.
- Add tomato paste and cook for 1 minute. Stir in diced tomatoes and beef broth.
- Add beans and stir. Simmer uncovered for 30–40 minutes, stirring occasionally, until chili thickens.
- Taste and adjust seasoning. Serve hot with your favorite toppings.
Notes
- Top with shredded cheddar, sour cream or Greek yogurt, green onions, cilantro, tortilla chips, or a squeeze of lime.
- Pair with warm cornbread or crusty bread for the ultimate comfort meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American