Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 large yellow onion, 2 cloves garlic
- Add the ground beef to the pot with the sautéed onions and garlic. Break up the meat with a spoon and cook until it is browned all over. Drain off any excess grease from the pot.1 pound ground beef
- Stir in the drained and rinsed kidney beans and black beans. Pour in the undrained can of diced tomatoes.1 (15-ounce) can kidney beans, 1 (15-ounce) can black beans, 1 (14.5-ounce) can diced tomatoes
- Add the tomato sauce and beef broth to the pot. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper.1 (8-ounce) can tomato sauce, 1 cup beef broth, 2 tablespoons chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, to taste salt, to taste freshly ground black pepper
- Bring the chili to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 30 minutes, stirring occasionally. This simmering time allows the flavors to meld together beautifully. For an even richer flavor, you can simmer it for up to an hour.
- Before serving, taste the chili and adjust the seasoning with additional salt, pepper, or chili powder as needed. If you prefer a thicker chili, you can simmer it uncovered for the last 10-15 minutes to allow some of the liquid to evaporate.to taste salt, to taste freshly ground black pepper, 2 tablespoons chili powder
Notes
Store cooled chili in an airtight container in the refrigerator for up to 3-4 days. Freeze for longer storage for up to 3 months. Reheat gently on the stovetop or in the microwave.