Ingredients
Scale
- 1 pound ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) diced tomatoes, with juice
- 1 stalk celery, diced
- 1 medium onion, diced
- 1 green bell pepper, chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1 to 1.5 cups water or beef broth
Instructions
- Brown the ground beef in a large pot over medium-high heat until fully cooked, breaking it into crumbles.
- Drain excess fat from the beef.
- Add diced onions, celery, and bell pepper to the pot and sauté for 5–7 minutes until softened.
- Stir in chili powder, cumin, garlic powder, salt, pepper, and sugar. Cook for 1–2 minutes to bloom the spices.
- Add diced tomatoes with juice and tomato sauce. Stir well to combine.
- Mix in drained beans and pour in water or broth to reach desired consistency.
- Reduce heat to low, partially cover, and simmer for 45–60 minutes, stirring occasionally.
- Taste and adjust seasonings. Serve hot with favorite toppings.
Notes
- Letting chili simmer for a full hour deepens flavor and improves texture.
- If chili gets too thick, add a splash of broth or water to loosen.
- Make a double batch and freeze half for quick dinners on busy nights.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 50 mg