Ingredients
Equipment
Method
- In a large pot, warm the olive oil over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for about 5 minutes until the vegetables have softened. Stir in the minced garlic and cook for another minute.
- Add the ground beef to the pot and cook, stirring to break it up, until the beef is fully browned. If there is any excess fat, drain it off.
- Mix in the chili powder, cumin, salt, black pepper, garlic powder, and sugar. Add the tomato paste, followed by the diced tomatoes with their juice and the tomato sauce. Stir until everything is thoroughly blended.
- Add the drained kidney beans and pinto beans to the pot. Pour in the beef broth (or water) and stir well. Raise the heat to bring the mixture to a gentle boil.
- Lower the heat and let the chili simmer uncovered for 45 to 60 minutes, stirring occasionally, until it thickens and the flavors come together.
- Taste the chili and adjust seasonings as needed. If you like extra heat, add red pepper flakes or hot sauce. Serve hot, garnished with shredded cheese, chopped onions, or crackers, as desired.
Nutrition
Notes
This chili is delicious topped with shredded cheese, chopped onion, or crackers. Swap out the ground beef for ground turkey or chicken for a leaner option, or combine beef and pork for extra flavor. Leftovers store well in the refrigerator for up to four days and freeze for up to three months—just allow it to cool before transferring to containers. Reheat gently on the stovetop, adding a bit of broth if it's too thick. Adjust the spice level to your preference with red pepper flakes or hot sauce. This dish is even better the next day as the flavors develop.