The BEST Classic Chili

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 1 medium White Onion (peeled and diced)
• 1 large Jalapeño Pepper (seeded and diced (keep some seeds for extra heat if desired))
• 3 cloves Garlic (minced)
• 1 pound Ground Beef (85% lean, preferably grass‑fed)
• 2 tablespoons Chili Powder (store‑bought or homemade blend)
• 1 teaspoon Ground Cumin (freshly ground if possible)
• 0.25 teaspoon Cayenne Pepper (optional, for extra heat)
• 1 teaspoon Salt (adjust to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Tomato Paste (concentrated flavor)
• 1 can (14.5 oz) Fire‑Roasted Diced Tomatoes (drained)
• 1 can (28 oz) Crushed Tomatoes (undrained)
• 2 cups Beef Broth (low‑sodium)
• 2 cans (15 oz each) Red Kidney Beans (drained and rinsed)
• 1 tablespoon Hot Sauce (your favorite brand, adjust to heat preference)

Instructions

1. Heat Oil

   Place the large pot over medium heat and add the olive oil. Let it warm for about 30 seconds until it shimmers.

   Time: PT2M

   Temperature: medium heat

2. Sauté Onion and Jalapeño

   Add the diced white onion and jalapeño to the pot. Cook, stirring occasionally, until the onion becomes translucent and the jalapeño softens, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add Garlic

   Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.

   Time: PT1M

   Temperature: medium heat

4. Brown Ground Beef

   Add the ground beef to the pot. Break it apart with the wooden spoon and cook, stirring occasionally, until fully browned and no pink remains, about 8 minutes.

   Time: PT8M

   Temperature: medium‑high heat

5. Season and Add Tomato Paste

   Sprinkle in the chili powder, ground cumin, cayenne (if using), salt, and black pepper. Stir in the tomato paste and cook for 2 minutes, allowing the spices to become aromatic.

   Time: PT2M

   Temperature: medium heat

6. Add Tomatoes, Broth, Beans, and Hot Sauce

   Pour in the fire‑roasted diced tomatoes, crushed tomatoes, beef broth, drained kidney beans, and hot sauce. Stir to combine all ingredients.

   Time: PT3M

   Temperature: medium heat

7. Bring to a Boil

   Increase the heat and bring the chili to a rolling boil, about 5 minutes, watching closely to prevent overflow.

   Time: PT5M

   Temperature: high heat

8. Simmer

   Reduce the heat to low, cover partially, and let the chili simmer gently for 45 minutes, stirring every 10‑15 minutes. Adjust seasoning with extra salt, pepper, or hot sauce if needed.

   Time: PT45M

   Temperature: low simmer

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

8g