Mixed with ground beef, beans, tomatoes, and warm spices, this classic recipe is a winter staple
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced (about 1 1/2 cups)
3 cloves garlic, minced
3 tablespoons tomato paste
2 pounds ground beef, preferably 80 to 85% lean
2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon unsweetened cocoa powder
2 teaspoons dried oregano
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
2 (about 15-ounce) cans kidney beans, drained and rinsed
1 (28-ounce) can fire-roasted crushed tomatoes
1 (14.5-ounce) can low-sodium beef or chicken broth (scant 2 cups)
1 teaspoon apple cider vinegar
Sour cream or plain Greek yogurt
Shredded cheddar cheese
Thinly sliced scallions
Diced avocado
Fresh cilantro
Tortilla chips
Instructions
5-ounce) can low-sodium beef or chicken broth, and stir to combine. Bring to a boil. Reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the flavors meld and the mixture is slightly thickened, 30 to 40 minutes.Remove the pot from the heat. Add 1 teaspoon apple cider vinegar and stir to combine. Taste and season with more kosher salt as needed. Ladle into bowls and serve with desired toppings.Recipe NotesMake ahead: Chili tastes best made a day in advance so the flavors have a chance to meld. Refrigerate in an airtight container. Reheat on the stovetop over medium heat.Storage: Leftovers can be refrigerated for up to 4 days in an airtight container or frozen for up to 3 months.
