Description
Make thick chili with marinara sauce and canned beans. This beginner friendly recipe uses jarred pasta sauce for extra flavor and easy weeknight cooking.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef 80 percent lean
- 1 small yellow or white onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper optional for heat
- 1 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper
- 1 jar 24 to 26 ounces marinara sauce or plain spaghetti sauce
- 1 can 14 to 15 ounces fire roasted diced tomatoes or regular diced tomatoes
- 2 cans 15 ounces each kidney beans or black beans drained and rinsed
- 0.5 to 1 cup beef broth or water to adjust thickness
Instructions
- Warm the olive oil in a large pot or Dutch oven over medium high heat until it shimmers slightly.
- Add the ground beef and use a wooden spoon to break it into small crumbles. Cook for 5 to 7 minutes, stirring often, until the beef is browned all over and no pink remains.
- Stir in the chopped onion and cook for 3 to 4 minutes until the onion softens and looks translucent.
- Add the minced garlic and stir for about 30 seconds until fragrant.
- Sprinkle the chili powder, cumin, paprika, oregano, garlic powder, cayenne if using, salt, and black pepper over the beef and onion mixture. Stir for 1 minute to coat everything and let the spices bloom.
- Pour in the entire jar of marinara sauce, the can of diced tomatoes with juices, and the two cans of drained and rinsed beans. Stir well, scraping the bottom of the pot to loosen any browned bits.
- Add 0.5 cup of beef broth or water and stir to combine. If you like a thinner chili, add up to 1 cup total.
- Bring the chili up to a gentle boil, then reduce the heat to medium low so it simmers steadily. Cook uncovered for 15 to 20 minutes, stirring occasionally, until the chili thickens and the flavors meld together beautifully.
- Taste the chili and add a pinch more salt, chili powder, or cayenne if you want bolder or spicier flavor.
- Turn off the heat and let the chili rest for 5 minutes so it can thicken even more. Ladle into bowls and top with desired toppings.
Notes
- Choose a plain or garlic marinara sauce without too many herbs like basil.
- Rinse canned beans under cold water to remove excess salt and starch.
- Let the chili simmer for at least 15 minutes for deep flavor development.
- Add beef broth or water if the chili is too thick.
- Ground turkey or chicken can replace ground beef.
- Swap kidney beans for black beans or a three bean mix.
- For vegetarian chili, skip meat and add an extra can of beans or cooked lentils.
- Add frozen corn or diced bell pepper when you add the marinara.
- Use arrabbiata sauce for extra heat instead of cayenne.
- Refrigerate leftovers within two hours of cooking.
- Store cooled chili in an airtight container for up to 4 days in the refrigerator.
- Freeze chili in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American