Chili

American · Soup · 5 hr · Serves 6

A big pot of chili is pure comfort—the kind of dish that fills your kitchen with warmth and brings everyone to the table hungry. It's forgiving, customizable, and tastes even better the next day, making it perfect for weeknight dinners or feeding a crowd.

Ingredients

• 2 lbsground beef
• 1 largeonion
• 4garlic cloves
• 3 tbspchili powder
• 1 tbspcumin
• 28 ozcanned crushed tomatoes
• 2 canskidney beans canned
• 1 cupbeef broth
• 2 tbspolive oil
• to tastesalt and pepper
• 1 tsphot sauce or jalapeño

Method

1. 1

   Heat olive oil in a large pot over medium-high heat. Add diced onion and cook until softened, about 5 minutes.

   5 min

2. 2

   Add minced garlic and cook for 1 minute until fragrant, then add ground beef, breaking it up as it browns.

   5 min

3. 3

   Stir in chili powder and cumin, coating the meat well. Let it toast for about 1 minute.

   1 min

4. 4

   Pour in crushed tomatoes, drained kidney beans, and beef broth. Stir well and bring to a simmer.

5. 5

   Reduce heat to low and simmer uncovered for 30 to 40 minutes, stirring occasionally, until flavors meld and chili thickens slightly.

   30–40 min

6. 6

   Taste and adjust seasonings with salt, pepper, and hot sauce as desired. Serve hot with toppings like sour cream, cheese, or cornbread.