Ingredients
Scale
- 2 lbs ground beef
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 (15 oz) cans of kidney beans, drained and rinsed
- 2 (14.5 oz) cans of diced tomatoes
- 1 (8 oz) can of tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- Optional toppings: shredded cheese, sour cream, green onions, cilantro
Instructions
- Brown the Beef: In a large pot over medium heat, cook the ground beef until it’s no longer pink. Break it apart with a spoon as it cooks.
- Add Aromatics: Add the chopped onion and minced garlic to the pot. Cook until the onions are soft and translucent, about 5 minutes.
- Mix in the Beans and Tomatoes: Stir in the kidney beans, diced tomatoes, and tomato sauce. Make sure to mix everything well.
- Season: Sprinkle in the chili powder, cumin, salt, pepper, paprika, and oregano. Give the mixture a good stir to ensure the spices are evenly distributed.
- Simmer: Bring your chili to a boil, then reduce the heat to low. Let it simmer uncovered for at least 30 minutes, stirring occasionally. For deeper flavor, you can let it simmer for up to an hour.
- Serve: Ladle the chili into bowls and add your favorite toppings like shredded cheese, a dollop of sour cream, chopped green onions, or fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
