Description
This thick hearty chili with mixed beans is perfect for beginners. Just dump, stir, and simmer for 2 hours for maximum flavor with minimal effort.
Ingredients
- 2 pounds ground beef
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 2 cups beef broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- ¼ cup cornmeal
- 1 tablespoon brown sugar
- 1 teaspoon unsweetened cocoa powder
- Shredded cheddar cheese (for serving)
- Sour cream (for serving)
- Sliced green onions (for serving)
- Tortilla chips (for serving)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
- Add ground beef, onion, and garlic to the pot; cook for 8-10 minutes, breaking up the meat until completely browned.
- Drain excess fat from the pot. Return the drained beef to the pot.
- Add chili powder, cumin, oregano, salt, pepper, smoked paprika, cocoa powder, and brown sugar to the meat; stir well and cook for 1 minute until fragrant.
- Add kidney beans, pinto beans, black beans, crushed tomatoes, diced tomatoes, tomato sauce, and beef broth; stir everything together until well combined.
- Sprinkle cornmeal over the mixture and stir thoroughly to distribute evenly.
- Bring the chili to a rolling boil over medium-high heat, stirring occasionally.
- Reduce heat to low, cover the pot, and simmer for 2 hours, stirring every 20-30 minutes.
- After 2 hours, remove the lid and check consistency. If too thin, simmer uncovered for an additional 15-20 minutes.
- Taste and adjust salt and pepper as needed.
- Let the chili rest for 5 minutes off the heat before serving.
- Ladle into bowls and top with shredded cheese, sour cream, green onions, and tortilla chips.
Notes
- Store leftover chili in an airtight container in the refrigerator for up to 5 days.
- Freeze cooled chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Ground turkey can replace ground beef for a leaner option.
- Add diced bell peppers or jalapeño with the onions for extra vegetables and heat.
- Masa harina can substitute cornmeal for a different thickness and flavor.
- Chili tastes better the day after cooking.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: American