Easy Homemade Chili
A comforting bowl of easy homemade chili made with ground beef, fire-roasted tomatoes, and a medley of spices. Perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 2-2.5 cups)
- 4 cloves garlic, minced
- to taste Kosher salt
- 1 pound lean ground beef (94% lean)
- ¼ cup chili powder adjust based on your spice preference
- 1½ tablespoons dried oregano
- 1 tablespoon sugar
- 2 cans (14.5-ounce) fire-roasted tomatoes with their juices
- 2 cups low-sodium beef broth (or Better than bouillon beef)
- 1 jar (12-ounce) roasted red bell pepper, drained and chopped (1 cup)
- 1-2 cans (4-ounce) diced green chiles
- 2 cans (15-ounce) kidney beans, drained and rinsed
Optional Toppings
- sour cream for garnish
- shredded cheese for garnish
- fresh cilantro for garnish
- tortilla chips for garnish
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat until it shimmers.
- Add 1 diced onion and season it with ¾ teaspoon of kosher salt. Stir occasionally and let it cook for about 3 minutes or until it starts to soften.
- Add 4 cloves of minced garlic and 1 pound of lean ground beef to the pot along with another ¾ teaspoon of kosher salt. Use a wooden spoon to break up the beef as it cooks, allowing it to brown for approximately 4 minutes until it’s nearly cooked through.
- Sprinkle in ¼ cup of chili powder, 1½ tablespoons of dried oregano, and 1 tablespoon of sugar. Stir well and let it cook for an additional 2 minutes.
Cooking
- Pour in 2 cans of fire-roasted tomatoes with their juices, add 2 cups of beef broth, 1 jar of diced roasted red bell peppers, and 1–2 cans of diced green chiles. Stir thoroughly and bring to a boil.
- Once boiling, reduce the heat to a simmer and let it cook for about 5 minutes.
- Add in the 2 cans of drained kidney beans, stirring to combine and allow the chili to return to a gentle simmer and cook for another 5 minutes.
- Taste and season with salt to your liking.
Serving
- Ladle the warm chili into bowls and allow each guest to customize their dish with an array of toppings such as sour cream, shredded cheese, and fresh cilantro.
- For gatherings, consider serving chili in a large slow cooker to keep warm.
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Notes
Chili can be made ahead and the flavors improve when stored overnight. It's perfect for meal prep and can be frozen for up to 3 months. Feel free to customize the ingredients based on dietary preferences.