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Classic Family Chili

A rich and hearty chili that's packed with flavor, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (or turkey for a leaner option)
  • 1 can (15 oz) red kidney beans, undrained
  • 1 can (15 oz) black beans, undrained
  • 1 can (15 oz) diced tomatoes
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp oregano
  • to taste Salt & pepper
  • 1 cup beef broth (or vegetable broth for a vegetarian version)
Optional Toppings
  • to taste shredded cheese For a rich topping
  • to taste sour cream Optional for creaminess
  • to taste sliced jalapeños For added spice
  • to taste chopped cilantro For freshness

Method
 

Preparation
  1. In a large pot over medium heat, add a splash of oil and sauté the chopped onion for about 4-5 minutes until translucent.
  2. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Cooking
  1. Push the onions and garlic to the side of the pot and add the ground beef. Cook until browned, breaking it up with a spoon, for about 5-7 minutes. Drain excess fat if necessary.
  2. Sprinkle in the chili powder, cumin, paprika, and oregano. Stir everything together for another minute to allow the spices to bloom.
  3. Add the undrained beans and can of diced tomatoes. Yes, that’s right, no rinsing! This is where my sister’s method shines—those juices can really pack in flavor!
  4. Pour in the beef broth. Stir well to combine, then bring the mixture to a gentle simmer.
  5. Reduce the heat to low and let your chili simmer for 30-40 minutes, stirring occasionally.
  6. Before serving, taste and adjust seasoning with salt and pepper as needed.
  7. Ladle into bowls and add your favorite toppings!

Notes

For a thicker chili, simmer longer or mash some beans against the side of the pot. Seasoning is crucial; taste throughout the cooking process! Chili tastes even better the next day.