Let me tell you, this chili recipe is pure comfort in a bowl — the kind that wraps you up like a warm blanket on a chilly evening. There’s something so satisfying about the smell of browned beef mingling with smoky spices and the rich tomato base simmering away on the stove. The beans add a hearty texture, making every bite just right. Plus, it’s super forgiving if you want to tweak the heat or throw in some extra veggies. Whenever I make this chili, the whole kitchen smells amazing, and I can’t wait to dive in with a big scoop of sour cream and some crunchy tortilla chips. Trust me, this recipe will become your go-to when you want cozy, stick-to-your-ribs flavor without any fuss.
Quick Facts
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
For the Main Dish:
1 lb ground beef (80/20 for best flavor)
1 medium onion, finely chopped
3 cloves garlic, minced
2 tbsp olive oil
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 cup beef broth
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper (adjust to taste)
1/2 tsp dried oregano
Salt and black pepper, to taste
How I Make It
Step 1:
Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s browned and no longer pink—about 6 to 8 minutes. Be sure to drain off excess fat if there’s too much, to keep things from getting greasy.
Step 2:
Toss in the chopped onion and sauté until softened and translucent, about 4 minutes. Stir in the minced garlic and cook for another minute until fragrant. This little step really builds that base flavor.
Step 3:
Sprinkle in the chili powder, cumin, smoked paprika, cayenne, oregano, salt, and pepper. Stir everything together so the meat and onions get nicely coated with spices. Let it cook for 2 minutes to toast the spices and unlock those smokey, earthy aromas.
Step 4:
Add the diced tomatoes, tomato sauce, and beef broth. Give it a good stir, scraping up any browned bits at the bottom – that’s pure flavor gold. Bring the mixture to a gentle simmer.
Step 5:
Lower the heat and let the chili simmer, uncovered, for about 30 minutes. This allows the flavors to meld and the sauce to thicken. Stir occasionally to prevent sticking.
Step 6:
Stir in the kidney beans and black beans during the last 5 minutes of cooking to heat through without overcooking them. Taste and adjust salt, pepper, or heat as needed before serving.
Variations & Tips
Swap ground beef for ground turkey or chicken for a lighter twist.
Add a diced bell pepper or corn for extra color and sweetness.
If you like it spicy, add a chopped jalapeño or more cayenne pepper.
For deeper flavor, simmer chili a bit longer, even 1-2 hours on low heat.
Use fire-roasted tomatoes for an extra smoky kick.
If chili is too thick, stir in a splash of beef broth or water to loosen it.
How I Like to Serve It
This chili is perfect with a dollop of sour cream, shredded cheddar, and a handful of crunchy tortilla chips on top. For a cozy weeknight dinner, serve with warm cornbread or over a bed of fluffy rice. It also makes a fantastic game-day snack or a crowd-pleaser at casual gatherings.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days; flavors deepen after sitting.
Reheat gently on the stove or microwave, adding a splash of broth if it thickens too much.
Closing: This chili always hits the spot because it’s rich, hearty, and full of those cozy, satisfying flavors that make you want to savor every spoonful.
