Ingredients

2 tablespoons vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

1 pound (450g) ground beef

1 can (14.5 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tablespoon tomato paste

1 cup beef broth or water

1 can (15 oz) kidney beans, drained and rinsed

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper (optional, for heat)

Salt and black pepper to taste

Optional garnishes: shredded cheddar cheese, sour cream, chopped green onions, tortilla chips

Instructions

Step 1: Warm the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Add the ground beef to the pot. Break it up with a wooden spoon and cook until browned and no longer pink, about 7 to 8 minutes. Drain excess fat if necessary.

Step 3: Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir well and cook for 1 to 2 minutes to toast the spices and enhance their flavor.

Step 4: Pour in the diced tomatoes, tomato sauce, tomato paste, and beef broth. Stir to combine all the ingredients evenly.

Step 5: Bring the chili to a gentle simmer. Reduce the heat to low, partially cover with a lid, and let it cook for at least 30 minutes. Stir occasionally to prevent sticking.

Step 6: About 10 minutes before serving, stir in the drained kidney beans and heat through.

Step 7: Taste and adjust seasoning with salt and pepper if needed.

Step 8: Serve hot topped with shredded cheddar cheese, sour cream, chopped green onions, and tortilla chips on the side.

Tips & Variations

Use lean ground turkey or plant-based substitutes for a lighter chili.

Add diced bell peppers or corn to introduce sweetness and extra texture.

Enhance depth with a tablespoon of cocoa powder or a splash of strong coffee.

Try different cheeses like pepper jack for spice or Monterey Jack for creaminess.

Toast the spices after browning the meat to release their essential oils and boost aroma.

FAQs

Can I use frozen ground beef for this chili?

Yes, but be sure to fully thaw it in the refrigerator overnight before cooking. This ensures even cooking and prevents excess water from making the chili watery.

Can I make this chili ahead of time?

Absolutely! Chili often tastes better the next day as flavors develop. Prepare it in advance and store in the fridge for up to 3 days, reheating before serving.