The Best Chili Recipe
This Chili Recipe is a hearty spin on a comforting home cooked classic. You'll be curled up on the couch with a bowl of the stuff in no time! This chili is cooked on the stovetop and it's perfect served with a bit of sour cream, cheddar cheese and green onions.
Servings: 8
Calories: 421kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 pound ground beef
- 1 jalapeno seeded and finely chopped
- 1 tablespoon tomato paste
- 2 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano dried
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper optional
- 1/2 teaspoon salt or to taste
- 15 ounce kidney beans red, drained and rinsed (1 can)
- 28 ounce crushed tomatoes 1 can
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and cook until it softens and becomes translucent, about 5 minutes.
- Add the ground beef and cook until no longer pink, about 6 to 8 minutes.
- Add the garlic, jalapeno, tomato paste, stir and cook for another 30 seconds until aromatic.
- Stir in the chili powder, cumin, oregano, paprika, cayenne and salt. Pour in the kidney beans and crushed tomatoes. Bring to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper as necessary.
- Ladle into bowls and top with cheddar cheese, sour cream and green onions.
Notes
This dish stores well in either the fridge or freezer! Just pack it in an airtight container and store in the fridge for up to 3 days or in the freezer for up to 3 months.
Nutrition
Calories: 421kcal | Carbohydrates: 23g | Protein: 26g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 404mg | Potassium: 908mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1045IU | Vitamin C: 13.8mg | Calcium: 86mg | Iron: 5.8mg