Description
This chili recipe is the one everyone will beg for – loaded with bold flavors, perfectly spiced, and guaranteed to become your new cold-weather obsession.
Ingredients
Scale
- 2 lbs ground beef (80/20 lean-to-fat ratio)
- 1 large yellow onion, finely diced (about 2 cups)
- 4 garlic cloves, minced (about 2 tablespoons)
- 2 tablespoons olive oil
- 3 tablespoons chili powder (not cayenne)
- 2 tablespoons ground cumin
- 1 tablespoon paprika (preferably smoked)
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 (14.5 oz) cans diced fire-roasted tomatoes
- 1 (6 oz) can tomato paste
- 1 (14.5 oz) can beef broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Add all dried spices (chili powder, cumin, paprika, oregano, cayenne, salt, and pepper) to the pot. Stir continuously for 30-60 seconds until aromatic.
- Add ground beef in batches, breaking it up with a wooden spoon. Brown each portion before stirring, about 8-10 minutes total. Drain excess fat if desired, leaving about 2 tablespoons.
- Stir in tomato paste and cook for 2 minutes. Add fire-roasted diced tomatoes, beef broth, Worcestershire sauce, and brown sugar. Scrape the bottom of the pot to release any browned bits.
- Bring to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 30 minutes, stirring occasionally.
- Add drained kidney and pinto beans. Continue simmering uncovered for another 20-30 minutes until chili reaches desired thickness. Taste and adjust seasonings as needed.
- Let rest for 10 minutes before serving with your favorite toppings.