Ingredients
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped white onion and cook until softened, about 5-7 minutes.
- Stir in minced garlic and tomato paste, cooking for another minute until fragrant.
- Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
- Stir in chili powder, ground cumin, dried oregano, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, until fragrant.
- Add crushed tomatoes, kidney beans, pinto beans, beef broth, and bay leaf. Bring to a simmer.
- Reduce heat to low, cover, and let it simmer for at least 30 minutes, or up to 2 hours for deeper flavor, stirring occasionally. Remove bay leaf before serving. Serve hot with your favorite toppings!
Notes
- For extra depth, brown the ground beef until well-caramelized before adding other ingredients. I once rushed this step and the chili lacked that rich umami flavor.
- Ensure the ground beef reaches an internal temperature of 160°F (71°C) for food safety.
- This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure the ground beef reaches an internal temperature of 160°F (71°C) for food safety.
- This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.