Get ready to transform your kitchen into a cozy autumn haven with this mouthwatering chili recipe that will have your family and friends begging for seconds! As the leaves start to turn and the air gets crisp, there's nothing more comforting than a steaming bowl of hearty, flavor-packed chili that warms you from the inside out. This isn't just any ordinary chili – it's a perfect blend of robust ground beef, two types of beans, and a symphony of spices that will make your taste buds dance with joy.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until they become translucent and softened, approximately 4-5 minutes.
- Add minced garlic to the pot and cook for an additional 30 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Increase heat to medium-high and add ground beef to the pot. Break the meat into small crumbles using a wooden spoon or spatula, cooking until the beef is completely browned and no pink remains, about 7-8 minutes.
- Drain any excess fat from the beef if necessary to ensure a cleaner, less greasy chili.
- Add kidney beans, black beans, and diced tomatoes to the pot, stirring to combine with the beef and onion mixture.
- Sprinkle chili powder, cumin, salt, and pepper over the ingredients. Stir thoroughly to distribute the spices evenly throughout the chili.
- Reduce heat to low, cover the pot, and let the chili simmer for 45-50 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Taste and adjust seasonings as needed, adding more salt, pepper, or spices to suit your preference.
- Remove from heat and let the chili rest for 10 minutes before serving to allow flavors to meld together.
- Serve hot in bowls, optionally garnishing with shredded cheese, sour cream, chopped green onions, or crushed tortilla chips.
Tips
- For the most tender and flavorful meat, choose ground beef with a slightly higher fat content (80/20 works best) to ensure juiciness.
- Take your time when sautéing the onions and garlic – this builds a rich flavor foundation for your entire dish.
- Don't rush the simmering process. The longer the chili cooks on low heat, the more the flavors will meld and develop a deeper, more complex taste.
- For an extra layer of depth, consider toasting your spices in the pot for 30 seconds before adding other ingredients.
- If you prefer a thicker chili, you can mash some of the beans against the side of the pot or add a small amount of tomato paste.
- Make this chili a day ahead – it tastes even better after the flavors have had time to develop overnight in the refrigerator.
- Experiment with toppings! Shredded cheese, fresh cilantro, jalapeños, or a dollop of sour cream can take this chili to the next level.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 22g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 55mg
