Description
A delicious and hearty chili perfect for a cold day.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 ½ pounds ground beef
- ½ pound smoked sausage, sliced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 tablespoon tomato paste
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional for heat)
- Optional toppings:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Fresh cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 3 to 4 minutes (stir occasionally so it does not brown too quickly).
- Add garlic and cook for 30 seconds until fragrant.
- Add ground beef and sausage. Cook until browned, breaking it apart with a spoon (drain excess grease if needed).
- Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to deepen the flavor.
- Add diced tomatoes, tomato sauce, tomato paste, beans, and beef broth. Stir well to combine.
- Bring the chili to a gentle boil, then reduce heat to low.
- Cover and let it simmer for about 45 minutes, stirring occasionally (this helps prevent sticking and thickens the chili).
- Taste and adjust seasoning if needed. Add cayenne if you prefer extra spice.
- Serve hot with your favorite toppings.
Notes
- You can use ground turkey instead of beef for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg