Description

This traditional beef chili is a hearty and flavorful dish perfect for chilly days. Featuring a savory blend of ground beef, fire-roasted tomatoes, a variety of beans, and a rich medley of spices, this recipe offers a comforting and well-balanced meal. Simmered to perfection, it pairs wonderfully with melted cheese, sour cream, and a side of cornbread or sourdough.

Ingredients

Scale

Meat & Vegetables

2 teaspoons olive oil
1 large yellow onion, diced small
5-6 garlic cloves, minced
1 lb ground beef

Tomatoes & Beans

14 oz can crushed tomatoes
14 oz can diced tomatoes (fire-roasted or regular)
2 tablespoons tomato paste
14 oz can kidney beans, rinsed and drained
14 oz can navy beans, rinsed and drained

Liquids & Sweeteners

1 1/4 cups chicken stock
1 teaspoon maple syrup (optional, to balance acidity)

Spices & Seasonings

2 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 healthy pinch cayenne pepper
1 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper

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Instructions

Saute the onion and garlic: Heat olive oil in a large pot over medium heat. Add the diced onions and a pinch of salt, and sauté for 3 to 4 minutes until the onions are soft and translucent. Add the minced garlic and cook for another 30 to 60 seconds until fragrant.
Cook the ground beef: Add the ground beef to the pot and season generously with a pinch of salt. Cook, stirring occasionally, until all the beef is browned and no longer pink. Stir in the tomato paste and cook it with the beef for about 2 minutes to deepen the flavor.
Add the remaining ingredients: Pour in the chili powder, garlic powder, cumin, dried oregano, paprika, cayenne pepper, salt, black pepper, crushed tomatoes, diced tomatoes, kidney beans, navy beans, chicken stock, and optional maple syrup. Stir thoroughly to combine all ingredients evenly.
Simmer: Partly cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 minutes, stirring occasionally to prevent sticking and allow flavors to meld together.
Serve: Taste the chili and adjust seasoning with additional salt if needed. Serve hot with your favorite toppings such as melted cheese and sour cream, accompanied by honey cornbread or homemade sourdough bread.

Notes

This hearty chili is perfect as a comforting weekly meal during the colder months.
Adding a splash of maple syrup helps balance the acidity of the tomatoes for a more rounded flavor.
For best results, use fire-roasted diced tomatoes to add a smoky depth.
Serve with melted cheese, sour cream, and a side of cornbread or sourdough for a complete meal.
Leftovers reheat well and flavors improve after a day in the fridge.

Nutrition

Serving Size: 1 cup
Calories: 360 kcal
Sugar: 10.1 g
Sodium: 1226 mg
Fat: 6.4 g
Saturated Fat: 1.6 g
Unsaturated Fat: 3.4 g
Trans Fat: 0.1 g
Carbohydrates: 46.5 g
Fiber: 11.3 g
Protein: 29 g
Cholesterol: 46.4 mg