Description
This cozy, crowd-favorite chili is rich, hearty, and full of flavor—without being heavy. It’s perfect for game day, meal prep, or a casual weeknight dinner. Even better the next day. I use 3 types of beans here, you can use any combo of beans you prefer.
Ingredients
- 1 pound 80/20 lean ground beef
- 1 yellow or white onion, chopped
- 1 carrot, grated or finely chopped
- 2 cloves garlic, pressed or grated
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 bay leaf
- 2 (14-ounce) cans of tomato sauce
- 2 (14-ounce) cans of diced San Marzano tomatoes (or 4 large fresh tomatoes, diced)
- 1 (14-ounce) can of black beans, drained and rinsed
- 1 (14-ounce) can of kidney beans, drained and rinsed
- 1 (14-ounce) can of pinto beans, drained and rinsed
- 1 red bell pepper, chopped
- 1 jalapeño, chopped (optional, for heat)
- Optional: if you’re up for a new twist, add 1/8 teaspoon of ground cinnamon to your chili - it’s delicious
- Sea salt (about 2-3 teaspoons total for the whole pot)
- Freshly ground coarse black pepper
Garnishes:
- Sliced avocado
- Chopped cilantro
- Finely diced white or red onion
- A few organic corn tortilla chips (I like the extra-thin ones)
Instructions
Brown the beef (or skip for vegan): Heat a large Dutch oven over high. Add beef and cook 2–3 minutes, until lightly caramelized. Season with a pinch of salt and pepper. Reduce heat to medium.
Build the base: Add onion and carrot. Cook 3–4 minutes, until soft. If vegan, add 1 tablespoon olive oil before the vegetables. Stir in garlic, chili powder, cumin, bay leaf, and a pinch of salt. Cook 1 minute, stirring.
Add tomatoes: Stir in tomato sauce and diced tomatoes, scraping the bottom of the pot to deglaze.
Finish the chili: Add beans, bell pepper, jalapeño, cinnamon (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and simmer 5 minutes. Taste and adjust salt (you’ll likely need another 1 teaspoon). Add up to 1 cup water if the chili is too thick.
Simmer: Cover and simmer on low for at least 1 hour, stirring every 15 minutes. The longer it sits, the better it tastes.
To serve: Top with avocado, cilantro, onion, and crushed tortilla chips.
Notes
Make-ahead tip: Chili keeps warm for hours in a covered pot or slow cooker on warm. It’s even better the next day.