Ingredients
Meat and Aromatics
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 teaspoon minced garlic (about 2 cloves)
Liquids and Canned Goods
- 2 cups beef broth
- 6 ounce can tomato paste
- 10 ounce can Rotel diced tomatoes and green chilies, undrained
- 15 ounce can black beans, undrained
- 15 ounce can red kidney beans, undrained
Spices
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/8 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- Brown the Ground Beef: Heat a large stock pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary, then return the beef to the pot.
- Add Ingredients: Add the diced onion, minced garlic, beef broth, tomato paste, Rotel diced tomatoes and green chilies (with their juice), black beans, red kidney beans, chili powder, ground cumin, cayenne pepper, salt, and pepper to the pot. Stir everything well to combine.
- Simmer the Chili: Bring the mixture to a boil. Once boiling, reduce the heat to a low simmer. Let the chili cook uncovered for 20-25 minutes, stirring often to prevent sticking and to let the flavors meld together.
- Serve: Once the chili has thickened and the flavors have blended, serve it hot. Add your favorite toppings such as shredded cheese, sour cream, chopped onions, or fresh cilantro if desired.
Notes
- Drain the ground beef fat to make the chili less greasy.
- Simmering the chili allows flavors to deepen and ingredients to meld for a richer taste.
- Use canned beans with liquid drained or undrained based on desired thickness; undrained adds more liquid to the chili.
- Adjust cayenne pepper to control the heat level.
- Serve with toppings like shredded cheese, sour cream, or jalapeños for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American