Ingredients
2 Tbsp Olive Oil
1 Yellow Onion
2 cloves Garlic
1 lb. ground beef
1 15oz can kidney beans
1 15 oz can black beans
1 15oz can diced tomatoes
1 6oz can tomato paste
1 cup water
1 sachet of Mild Chili Seasoning
Execution
Dice the onion and mince the garlic. Add both to a large pot with the olive oil and cook over medium heat until soft and translucent.
Add the ground beef to the pot and continue to saute until the beef is fully browned.
Drain the beans and add them to the pot along with the diced tomatoes, tomato paste, 1 cup water, and all of the ingredients for the chili seasoning. Stir until well combined.
Place a lid on the pot and allow it to simmer over a low flame for at least 30 minutes, stirring occasionally (the flavor gets better the longer it simmers).
Give the chili one final taste, adjust the salt or seasonings if needed, and then serve hot with your favorite toppings.
Toppings for Chili
- The toppings make all the difference! Here are some of my family’s favorites:
- Shredded cheese
- Sour cream
- Chopped green onions
- Crushed tortilla chips
- Sliced jalapeños
Tips for the Best Chili
- Add Extra Flavor: If you like your chili with a kick, sprinkle in a pinch of cayenne pepper or red pepper flakes.
- Double the Recipe: This chili freezes well, so I often make a double batch and store leftovers for an easy meal later.
- Adjust the Thickness: If the chili is too thick, add a splash of water or broth to reach your desired consistency.
