Chili
A quick, one-pot homemade comfort meal balancing ground beef, fire-roasted tomatoes, kidney beans, and warming spices.
Ingredients
- 1 lb lean ground beef 90/10 lean-to-fat ratio; you can use ground turkey
- 1 large yellow onion diced (or sweet onion)
- 3 cloves garlic minced (fresh for the best aroma)
- 1 can (15 oz) kidney beans drained and rinsed (or black beans)
- 1 can (15 oz) fire-roasted diced tomatoes
- 2 tbsp tomato paste
- 1 cup low-sodium beef broth or water
- 2 tbsp chili powder mild or hot blend
- 1 tsp ground cumin
- 1/2 tsp smoked paprika adds depth
- 1/4 tsp cayenne pepper adjust up or down
- Salt & black pepper to taste
Optional toppings
- shredded cheddar
- sour cream
- chopped green onions
Instructions
- Heat a large Dutch oven or heavy pot over medium heat. Add the ground beef, break it apart with a wooden spoon, and cook until no pink remains—about 5 minutes.
- Toss in the diced onion and minced garlic. Stir and sauté until the onion is translucent, roughly 3 minutes.
- Sprinkle the chili powder, cumin, smoked paprika, and cayenne over the meat and veggies. Stir constantly for 1 minute to toast the spices.
- Stir in the tomato paste until it coats the mixture. Cook another minute, then pour in the beef broth, scraping up any browned bits from the bottom.
- Add the fire-roasted tomatoes and rinsed beans. Bring the pot to a light boil, then reduce heat to low so it simmers gently.
- Let it simmer, uncovered, for 20–25 minutes, stirring occasionally.
- Taste and season with salt and pepper. If it tastes flat, add a pinch of sugar or a splash of apple cider vinegar to brighten it up.
- Serve hot in bowls with your favorite toppings like shredded cheddar and a dollop of sour cream.
Notes
Cool completely and store in airtight containers in the fridge for up to 4 days, or freeze up to 3 months. Flavors meld overnight, so making it a day ahead tastes even better.