Description
A hearty and flavorful chili recipe, perfect for a crowd. This chili combines ground beef, beans, and a rich tomato base for a satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 pounds ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in crushed tomatoes, kidney beans, black beans, pinto beans, and diced tomatoes with green chilies.
- Add chili powder, cumin, salt, and pepper. Stir to combine.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally. For deeper flavor, simmer for 2-3 hours.
- Serve hot.
Notes
- For a spicier chili, add a pinch of cayenne pepper or a diced jalapeño.
- Serve with your favorite toppings like shredded cheese, sour cream, or chopped green onions.
- This recipe can be made ahead and reheats well.
- Prep Time: 15 minutes
- Cook Time: 1-3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 90mg