Ingredients
Main Ingredients
- 2 teaspoons olive oil
- 1 large yellow onion, diced small
- 5-6 garlic cloves, minced
- 1 lb ground beef
- 14 oz can crushed tomatoes
- 14 oz can diced tomatoes, fire-roasted or regular
- 2 Tablespoons tomato paste
- 14 oz can kidney beans, rinsed and drained
- 14 oz can navy beans, rinsed and drained
- 1 1/4 cups chicken stock
Seasonings
- 2 Tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 healthy pinch cayenne pepper
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 teaspoon maple syrup (optional, to balance acidity)
Instructions
- Saute the onion and garlic: In a large pot, heat olive oil over medium heat. Add the diced onions along with a pinch of salt, and sauté for 3-4 minutes until they become soft and translucent. Add the minced garlic and cook for an additional 30-60 seconds until fragrant, being careful not to burn it.
- Cook the ground beef: Add the ground beef to the pot with the onions and garlic. Season it generously with a pinch of salt. Cook the beef, breaking it apart with a spoon, until it is browned and no longer pink, about 6-8 minutes. Stir in the tomato paste and cook with the beef for another 2 minutes to deepen the flavor.
- Add the remaining ingredients: Pour in the crushed tomatoes, diced tomatoes, kidney beans, navy beans, and chicken stock. Add all the seasonings—chili powder, garlic powder, cumin, dried oregano, paprika, cayenne pepper, salt, black pepper—and the optional maple syrup. Stir well to combine all the ingredients evenly.
- Simmer: Reduce the heat to low and partly cover the pot. Allow the chili to simmer gently for 25 minutes, stirring occasionally to prevent sticking and to let flavors meld beautifully.
- Serve: Once cooked, taste the chili and adjust seasoning with additional salt if needed. Serve hot topped with your favorite additions such as melted cheese or sour cream, and accompany with honey cornbread or homemade sourdough bread for a complete meal.
Notes
- For a spicier chili, increase the cayenne pepper or add chopped jalapeños during cooking.
- To make this chili vegetarian, substitute ground beef with a plant-based meat alternative and use vegetable stock instead of chicken stock.
- If you prefer a thicker chili, simmer uncovered during the last 10 minutes to reduce the liquid.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adding the optional maple syrup balances the acidity of the tomatoes, but it can be omitted if you prefer a tangier flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
