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chilis chili recipe

Chili's Chili Recipe

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs (680g) ground beef, 80/20
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 can (14.5 oz / 411g) diced tomatoes, undrained
  • 1 can (8 oz / 227g) tomato sauce
  • 1 tbsp tomato paste
  • 1 cup (240ml) beef broth
  • 3 tbsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried oregano
  • 0.25 tsp cayenne pepper
  • 1 tbsp olive oil
  • Shredded cheddar, sour cream, and sliced green onions, for serving

Method
 

  1. Heat the olive oil in a large pot over medium-high heat. Add the ground beef, break it up, and cook for about 7 minutes until browned. Drain off most of the fat, leaving about 1 tbsp.
  2. Reduce heat to medium. Add the onion and cook for 5 minutes until soft, then add the garlic and stir for 1 minute until fragrant.
  3. Add all the spices (chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper) and stir for 1 minute over medium heat until fragrant and toasted.
  4. Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes, tomato sauce, beef broth, and kidney beans. Bring to a boil, then reduce to low and simmer uncovered for 30 to 35 minutes, stirring occasionally, until thick and deep red.
  5. Ladle into bowls, top with shredded cheddar, a spoonful of sour cream, and sliced green onions, and serve hot.

Notes

This chili is genuinely better the next day, so it's worth making in the evening for lunch the following afternoon. If you're reheating from cold, add a small splash of beef broth and stir over low heat — it loosens back up within a few minutes. Taste for salt right before serving, since the flavors concentrate as it simmers.