Best Ever Chili
This is the chili I make when I need something hearty, easy, and guaranteed to make everyone happy.
Servings: 8 People
Ingredients
- 2 pounds lean ground beef
- 1 small onion diced
- 1 green bell pepper diced
- 2 garlic cloves minced
- 2 cups beef broth
- 1 (8-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes undrained
- 1 (15-ounce) can pinto beans drained
- 1 (15-ounce) can kidney beans drained
- 3 tablespoons chili powder
- 1 tablespoon oregano
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne
Instructions
- In a large pot, over medium-high heat, add 2 pounds lean ground beef and cook and crumble until brown. Drain the excess fat from the beef.
- Add in 1 small onion diced, 1 green bell pepper diced and 2 garlic cloves minced and sauté until almost tender.
- Add in 2 cups beef broth, 1 (8-ounce) can tomato sauce, 1 (15-ounce) can diced tomatoes, 1 (15-ounce) can pinto beans, 1 (15-ounce) can kidney beans, 3 tablespoons chili powder, 1 tablespoon oregano, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon salt, ½ teaspoon pepper and ¼ teaspoon cayenne.
- Bring to a boil and reduce to a simmer until it starts to thicken and the flavors combine, about 30 minutes.
Video
Notes
How to Store Leftovers
- Refrigerate: Store cooled chili in an airtight container or ziplock for 5–7 days.
- Can you freeze chili? Yes! Cool completely, store flat in a labeled ziplock bag, and freeze for up to 3 months.
- Reheat: Thaw overnight, then warm in a saucepan or microwave until heated through.
Nutrition
Calories: 238kcal | Carbohydrates: 12g | Protein: 28g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 783mg | Potassium: 687mg | Fiber: 4g | Sugar: 2g | Vitamin A: 986IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 5mg
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