Description
A hearty and flavorful chili recipe featuring ground beef, kidney beans, and a rich blend of spices, simmered to perfection in a Dutch oven. This classic dish is perfect for cozy meals and can be customized with a variety of toppings.
Ingredients
Scale
Main Ingredients
- 1 medium yellow onion (about 1 1/2 cups, diced)
- 3 cloves garlic (minced)
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 2 tablespoons olive oil
- 3 tablespoons tomato paste
- 2 pounds ground beef (80 to 85% lean)
- 2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 1 (14.5-ounce) can low-sodium beef or chicken broth (scant 2 cups)
- 1 teaspoon apple cider vinegar
Serving Options
- Sour cream or plain Greek yogurt
- Shredded cheddar cheese
- Thinly sliced scallions
- Diced avocado
- Fresh cilantro
- Tortilla chips
Instructions
- Prepare Ingredients: Dice the medium yellow onion into about 1 1/2 cups and mince 3 garlic cloves. Drain and rinse the two cans of kidney beans thoroughly to prepare for use.
- Cook Onion, Garlic, and Tomato Paste: Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened, which takes about 3 to 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Stir in 3 tablespoons tomato paste, coating the onions well, and cook for 2 to 3 minutes until the paste darkens in color, stirring occasionally.
- Brown the Ground Beef: Add 2 pounds of ground beef along with 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper to the pot. Use a wooden spoon to break up the meat and cook until browned and fully cooked through, about 6 to 8 minutes.
- Add Spices: Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon unsweetened cocoa powder, 2 teaspoons dried oregano, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper if using. Mix well to coat the meat evenly with the spices and cook for another minute to release their aromas.
- Add Beans, Tomatoes, and Broth: Pour in the drained kidney beans, the 28-ounce can of fire-roasted crushed tomatoes, and the 14.5-ounce can of low-sodium beef or chicken broth. Stir everything together until well combined.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, for 30 to 40 minutes until the flavors meld beautifully and the chili thickens slightly.
- Finish and Serve: Remove the pot from heat and stir in 1 teaspoon apple cider vinegar. Taste the chili and adjust seasoning with additional kosher salt if needed. Serve hot, garnished with your choice of sour cream or Greek yogurt, shredded cheddar, scallions, avocado, cilantro, and tortilla chips.
Notes
- Adjust the cayenne pepper amount to control the heat level according to your taste.
- Using fire-roasted tomatoes adds a smoky depth of flavor to the chili.
- Letting the chili simmer longer enhances the flavor but avoid overcooking to keep beans intact.
- Lean ground beef (80-85%) provides a good balance of flavor and fat without making the dish too greasy.
- The unsweetened cocoa powder enriches the chili with a subtle, complex bitterness that complements the spices.
- Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1.2 cups (approximate)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 75 mg
