Beef and Bean Chili
A thick, spiced chili made from ground beef, beans, tomatoes, and aromatics. Simmered until flavors meld and beans soften, served hot in bowls.
Ingredients
Method
Dice the onion and mince the garlic. Drain and rinse the canned beans.
Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until browned (about 5–7 minutes). Drain excess fat if needed.
Add diced onion and cook until softened, about 3–4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
Add chili powder, cumin, oregano, salt, and black pepper. Stir constantly for 1 minute to bloom the spices.
Pour in canned tomatoes with their juice, tomato paste, and beef broth. Stir well to combine.
Add drained beans and bring the mixture to a simmer. Reduce heat to low and simmer uncovered for 30–35 minutes, stirring occasionally, until flavors meld and chili thickens slightly. Add water if consistency becomes too thick.
Taste and adjust seasoning as needed. Ladle into bowls and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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