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Chili

A comforting blend of spices, hearty beans, and savory meat perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound ground beef or turkey
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beef broth or vegetable broth

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. In a large pot over medium-high heat, cook the ground beef (or turkey) until browned, about 5 minutes, breaking it apart with a wooden spoon.
  2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
  3. Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper; stir well and cook for 1 minute to bloom the spices.
  4. Pour in the crushed tomatoes and beef broth, stirring to combine.
  5. Stir in the kidney beans and black beans until evenly distributed.
  6. Bring the chili to a boil, then reduce the heat to low; cover and simmer for 30-40 minutes.
  7. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.
  8. Serve the chili hot, garnished with your favorite toppings.

Notes

Letting the chili sit for a few hours or overnight in the fridge will deepen the flavors even more.