Classic Chili
A delightful chili recipe that warms the heart with robust flavors, perfect for family gatherings or cozy nights in.
Ingredients
Base Ingredients
- 1 tablespoon olive oil Aromatic base for sautéing
- 1 medium yellow onion, diced Adds sweetness and flavor
- 1 pound 90% lean ground beef Main protein source, can substitute with turkey or lentils
Spices and Seasonings
- 2.5 tablespoons chili powder Provides warmth and spice
- 2 tablespoons ground cumin Earthy flavor that pairs well with chili
- 2 tablespoons granulated sugar Balances the flavors
- 2 tablespoons tomato paste Adds depth and richness
- 1 tablespoon garlic powder Enhances savory flavor
- 1.5 teaspoons salt Essential seasoning
- 0.5 teaspoon ground black pepper Adds heat
- 0.25 teaspoon ground cayenne pepper Optional for extra spice
Liquids and Beans
- 1.5 cups beef broth Base liquid for the chili
- 1 15 oz. can petite diced tomatoes Adds acidity and brightness
- 1 16 oz. can red kidney beans, drained and rinsed Provides fiber and protein
- 1 8 oz. can tomato sauce Enhances tomato flavor
Instructions
Preparation
- Heat olive oil in a large soup pot over medium-high heat for about 2 minutes, then add diced onion. Sauté for 5 minutes until translucent.
- Add ground beef, breaking it apart with a wooden spoon. Cook for 6-7 minutes until browned.
- Mix in chili powder, cumin, sugar, tomato paste, garlic powder, salt, black pepper, and optional cayenne. Stir until well combined.
Cooking
- Stir in beef broth, diced tomatoes (with juice), drained kidney beans, and tomato sauce. Mix to incorporate.
- Bring to a low boil, then reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally.
Serving
- Remove from heat and let sit for 5-10 minutes before serving to let flavors meld.
Notes
Consider adding chopped bell peppers for sweetness or corn for crunch. Use freshly ground spices for enhanced flavor. This chili stores well in an airtight container for 4-5 days in the refrigerator or 3 months in the freezer.