Ingredients:

  • 1 pound (454g) ground beef (80/20 blend recommended)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 tsp / 6g)
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 (15 ounce / 425g) can kidney beans, drained and rinsed
  • 1 (15 ounce / 425g) can pinto beans, drained and rinsed
  • 2 tablespoons chili powder (approx. 12g)
  • 1 teaspoon ground cumin (approx. 2g)
  • ½ teaspoon dried oregano (approx. 1g)
  • ½ teaspoon salt, or to taste (approx. 3g)
  • ¼ teaspoon black pepper, or to taste (approx. 0.5g)
  • Pinch of cayenne pepper (optional, for heat)
  • 1 cup (240ml) beef broth (low-sodium recommended)

Instructions:

  1. Brown the ground beef in the pot over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn.
  3. Stir in the chili powder, cumin, oregano, salt, pepper, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to bloom the spices.
  4. Add the crushed tomatoes, kidney beans, and pinto beans to the pot.
  5. Pour in the beef broth. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer the flavor becomes.
  6. Taste the chili and adjust seasonings as needed. Add more salt, pepper, chili powder, or cayenne pepper to taste.