Description
A hearty and flavorful chili recipe that’s perfect for any occasion.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 large onion, chopped (about 2 cups / 300g)
- 4 cloves garlic, minced (about 2 tablespoons / 30g)
- 1 pound ground beef (450g)
- 2 tablespoons chili powder (30g)
- 1 teaspoon ground cumin (5g)
- 1 teaspoon dried oregano (5g)
- 1 can diced tomatoes (15 ounces / 425g)
- 1 can kidney beans, drained and rinsed (15 ounces / 425g)
- 1 cup beef broth (240ml)
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until softened, about 5 minutes.
- Add ground beef to the pot, breaking it up with a spoon, and cook until browned, about 8-10 minutes.
- Stir in chili powder, ground cumin, and dried oregano, cooking for 1 minute until fragrant.
- Add diced tomatoes, kidney beans, and beef broth to the pot. Bring to a simmer.
- Reduce heat to low, cover, and let the chili simmer for 30 minutes, stirring occasionally.
- Season with salt and pepper to taste. Serve hot.
Notes
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- Consider serving with toppings such as shredded cheese, sour cream, or chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg