Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 (14.5 ounce) cans diced tomatoes
- 1 (14.5 ounce) can beef broth
- 1 (15.5 ounce) can red kidney beans, drained and rinsed
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (4 ounce) can diced green chilies
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook, stirring frequently, until the onion is softened, about 5 minutes.
- Add the ground beef and cook, stirring and breaking it up with a spoon, until it is cooked through, about 5 minutes.
- Stir in the diced tomatoes, beef broth, kidney beans, black beans, and green chilies. Add the chili powder, cumin, oregano, salt, and pepper and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, for about 45 minutes.
- Serve the chili with your favorite toppings, such as sour cream, shredded cheese, diced onions, and sliced jalapeños.
Interesting Facts
- Chili is thought to have originated in the southwestern United States, but has become popular all over the world.
- Beans are a traditional part of chili, but can be omitted if desired.
- Chili powder is a blend of spices, and can be made from scratch or purchased pre-made.
- Chili tastes even better the next day, after the flavors have had time to meld together.
