Ingredients
Meat
- 1 pound ground beef
Vegetables & Aromatics
- 1 medium yellow onion, diced
- 1 teaspoon minced garlic (about 2 cloves)
Liquids & 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, stirring frequently, until browned and no longer pink. Drain any excess fat if needed, then return the beef to the pot.
- Add ingredients: Add the diced onion, minced garlic, beef broth, tomato paste, Rotel diced tomatoes with green chilies (undrained), black beans (undrained), red kidney beans (undrained), chili powder, ground cumin, cayenne pepper, salt, and pepper. Stir everything together until well combined.
- Simmer the chili: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 20-25 minutes. Stir often to prevent sticking and help flavors meld.
- Serve and enjoy: Once the chili has thickened and flavors have developed, ladle it into bowls and serve hot. Garnish with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro if desired.
Notes
- For a spicier chili, increase the cayenne pepper or add a diced jalapeno when adding ingredients.
- You can substitute ground turkey or chicken for a leaner option.
- Drain and rinse the beans slightly if you want a less intense bean flavor or to reduce sodium.
- Leftover chili keeps well refrigerated for up to 4 days and can be frozen for up to 3 months.
- Serve with cornbread or over rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American