Simple 10-Ingredient Beef Chili

Ingredients

• 2 pounds Ground beef (80/20 recommended for flavor)
• 1 large Yellow onion (Diced)
• 3 cloves Garlic (Minced)
• 2 teaspoons Olive oil (Divided, for sautéing)
• 1 28-ounce can Crushed tomatoes
• 2 tablespoons Chili powder
• 1 tablespoon Ground cumin
• 1 cup Beef broth
• 1 15-ounce can Kidney beans (Drained and rinsed)
• 0.5 tablespoon Brown sugar

Instructions

1. Brown the beef

   Heat 1 teaspoon olive oil in a large pot over medium-high heat. Add ground beef and break it up with a spoon. Let it sit undisturbed for 2-3 minutes to brown, then flip and let the other side brown for another 2-3 minutes. Repeat if needed until most of the beef is browned with some crispy bits.

   Time: PT8M

   Temperature: Medium-high

2. Chop onion and garlic

   While beef is browning, finely dice the onion and mince the garlic.

   Time: PT5M

3. Sauté onion and garlic

   Remove beef from pot and set aside. Add another teaspoon of olive oil to the pot. Add diced onion and cook over medium heat until softened and just starting to brown, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.

   Time: PT5M

   Temperature: Medium

4. Combine beef and aromatics

   Return browned beef to the pot with the onions and garlic. Stir to combine and break up any large clumps.

   Time: PT2M

   Temperature: Medium

5. Add salt and tomatoes

   Add 1 teaspoon salt and the can of crushed tomatoes to the pot. Stir to combine.

   Time: PT2M

   Temperature: Medium

6. Add spices and broth

   Add chili powder, cumin, and beef broth. Stir well. Bring to a simmer, then reduce heat to low.

   Time: PT3M

   Temperature: Low

7. Simmer chili base

   Cover and let the chili simmer on low for 15 minutes to develop flavor.

   Time: PT15M

   Temperature: Low

8. Prepare beans

   While chili simmers, open and drain the can of beans. Rinse under cold water in a colander to remove excess salt and sauce.

   Time: PT2M

9. Add beans and brown sugar

   Add rinsed beans and brown sugar to the pot. Stir to combine.

   Time: PT2M

   Temperature: Low

10. Final simmer

    Simmer uncovered for 30-40 minutes, stirring occasionally, until chili thickens to your liking.

    Time: PT35M

    Temperature: Low

11. Taste and serve

    Taste and adjust seasoning with more salt, chili powder, or cumin if needed. Serve hot with your choice of toppings: shredded cheddar, sour cream, scallions, chopped tomato, cilantro, tortilla chips.

    Time: PT3M

12. Cleanup

    Wash all used utensils, pot, cutting board, knife, and serving bowls. Wipe down counters and stove.

    Time: PT10M

Nutrition Facts

Calories

420

Protein

28g

Carbohydrates

24g

Fat

24g

Fiber

6g

Ingredient Substitutions

• Instead of Ground beef: Ground turkey, Plant-based ground meat
• Instead of Yellow onion: White onion, Red onion
• Instead of Garlic: 1 tsp garlic powder
• Instead of Olive oil: Vegetable oil, Canola oil
• Instead of Crushed tomatoes: Diced tomatoes (blended), Tomato sauce
• Instead of Chili powder: Homemade chili blend
• Instead of Ground cumin: Coriander (for a different flavor)
• Instead of Beef broth: Chicken broth, Vegetable broth, Water
• Instead of Kidney beans: Black beans, Pinto beans, No beans
• Instead of Brown sugar: White sugar, Maple syrup, Honey

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or spatula
• Chef's knife
• Cutting board
• Can opener
• Measuring spoons
• Colander (optional)
• Mixing spoon or whisk (optional)

Critical Steps — Do Not Skip

• Browning the beef for flavor development.
• Properly sautéing onions and garlic without burning.
• Simmering the chili long enough for flavors to meld and the sauce to thicken.

Chef Tips from the Video

• Letting the beef brown undisturbed develops the best flavor.
• Use a mix of beans if you like variety.
• Customize toppings for each eater.
• Chili freezes and reheats exceptionally well.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portioned containers for up to 3 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Chili tastes even better the next day; make ahead and reheat.
• Freeze leftovers in single portions for easy meals.