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Award Winning Chili

This chili is not just another bowl of beans; it's a satisfying meal that packs a punch with rich flavors and hearty texture.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds ground beef
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 can 28 oz crushed tomatoes
  • 2 cans 15 oz kidney beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper optional
  • 1 cup beef broth
  • 1 tablespoon olive oil

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. In a large pot, heat olive oil over medium heat.
  2. Add the ground beef and cook until browned, breaking it apart with a spoon.
  3. Add chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
  4. Add chili powder, cumin, paprika, salt, black pepper, and cayenne pepper. Stir to coat the meat and vegetables.
  5. Pour in the crushed tomatoes and mix well.
  6. Add the drained kidney beans and stir to combine.
  7. Add the beef broth and stir again.
  8. Bring to a boil, then reduce heat to low. Cover and let simmer for at least 1 hour, stirring occasionally.
  9. Taste and adjust seasoning if needed.

Notes

Let the chili sit for a few hours or overnight; the flavors deepen beautifully.