Description
Nothing says comfort like a hearty bowl of homemade chili. This recipe is bold, rich, and ridiculously simple—perfect for chilly nights, casual gatherings, or a weeknight dinner that tastes like it simmered all day. With just one pot and pantry-friendly ingredients, you’ll create a dish that warms the soul and keeps everyone coming back for seconds. Grab a spoon—this chili is about to become your new favorite tradition.
Ingredients
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1 lb ground beef (80/20 for flavor, or swap with turkey, chicken, or lentils)
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1 medium onion, diced
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2 cloves garlic, minced
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1 can (15 oz) diced tomatoes (fire-roasted for extra depth)
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1 can (15 oz) kidney beans, drained & rinsed (or swap with black/pinto beans)
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1 can (8 oz) tomato sauce
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2 tbsp chili powder
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1 tsp ground cumin
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½ tsp paprika (sweet or smoked)
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½ tsp dried oregano
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Salt & black pepper, to taste
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1 cup beef broth (or water)
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Olive oil, for cooking
Instructions
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Build the Base: Heat olive oil in a Dutch oven. Sauté onion 3–4 min until soft. Add garlic and cook 30 sec.
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Brown the Beef: Add ground beef, breaking it up as it cooks. Drain excess grease if needed, leaving a little for flavor.
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Spice It Up: Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Toast spices for 1 min.
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Combine: Add diced tomatoes, tomato sauce, beans, and broth. Stir well, scraping up browned bits.
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Simmer: Reduce heat and cook uncovered 25–30 min, stirring occasionally, until thickened and fragrant.
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Final Taste: Adjust seasoning before serving.
Notes
Top with shredded cheddar, sour cream, cilantro, or green onions. Serve with tortilla chips, Fritos, or buttery cornbread.
Nutrition
- Calories: 350 cal Per Serving
- Fat: 20g
- Carbohydrates: 20g
- Protein: 25g