Ingredients
Scale
- 1 lb ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- Step 1: Brown the ground beef in a large pot or Dutch oven over medium-high heat. Drain off any excess grease.
- Step 2: Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Step 3: Stir in the crushed tomatoes, kidney beans, pinto beans, diced tomatoes and green chilies, chili powder, cumin, oregano, and cayenne pepper (if using). Season with salt and pepper to taste.
- Step 4: Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the better the flavors will blend.
- Step 5: Taste and adjust seasonings as needed before serving. Consider adding a dollop of sour cream or shredded cheese as a topping.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop, adding a splash of water or broth if needed to maintain moisture.
- Serve your chili with crusty bread for dipping or as a topping for baked potatoes for a hearty and satisfying meal.
- For a deeper, richer flavor, consider browning the ground beef with a tablespoon of tomato paste before adding the onions and garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American