Description
This Basic Chili Recipe with Beans is a simple, flavorful comfort food solution perfect for family dinners. It is easy to prepare and ideal for feeding a hungry crowd, promising a rich and satisfying meal.
Ingredients
- 1.5 lbs ground beef (80/20 or leaner)
- 28 oz diced tomatoes, undrained
- 15 oz kidney beans, rinsed and drained
- 15 oz pinto beans (or black beans), rinsed and drained
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 tsp dried oregano
- 1 cup beef broth (or chicken broth)
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- Prep Your Veggies: Dice the large onion into small pieces and mince the garlic cloves. (Finely diced bell peppers can be added with the onion for extra vegetables.)
- Sauté Aromatics: Heat 1 tbsp olive oil in a large Dutch oven or pot over medium heat for 1-2 minutes until shimmering. Add diced onion and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Brown the Beef: Add ground beef to the pot, breaking it up with a spoon. Cook until no pink remains and the meat is browned (8-10 minutes), then carefully drain any excess fat.
- Add Spices and Liquids: Stir in chili powder, cumin, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly to bloom the spices. Pour in diced tomatoes (undrained), kidney beans (rinsed and drained), pinto beans (rinsed and drained), and beef broth. Stir well to combine.
- Simmer to Perfection: Bring the chili to a gentle simmer, then reduce heat to low, cover, and cook for at least 30 minutes (up to 2 hours for richer flavor), stirring occasionally. (If chili seems dry, add more broth or water.) For Instant Pot, cook on high pressure for 15 minutes with natural release. For slow cooker, cook on low for 6-8 hours or high for 3-4 hours.
- Taste and Serve: Taste the simmering chili and adjust seasonings as needed (add more salt, pepper, or chili powder). Serve hot with your favorite toppings.
Notes
Store leftover chili in an airtight container for 3-4 days in the fridge (great for meal prep). If chili is too thin, simmer uncovered longer. If too thick, add more broth or water. If too spicy, balance with sour cream or a spoonful of sugar. Fresh onions and garlic offer the best flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx 360g)
- Calories: 380 calories
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 60 mg