Great Fall Chili With Beans

Adapted from Kristine Rosenblatt

Everyone should know how to make a good pot of chili. It’s one of the great fall meals: hearty, satisfying, and perfect for feeding a group, especially when served with cornbread. This isn’t the classic Texas beef chili, but it’s one of the best versions made with beans.

Ingredients

• 1 tbsp. olive oil

• 1 medium yellow onion, chopped

• 1 lb. lean ground beef

• 4 cloves garlic, minced

• 1-2 tbsp. chili powder, depending on how spicy you like it

• 1 tbsp. ground cumin

• 1 tbsp. brown sugar

• 1 tsp. dried oregano

• 1/2 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 3 tbsp. tomato paste

• 1 3/4 cups low-sodium beef broth

• 1 28-oz. can fire-roasted diced tomatoes

• 1 15-oz. can red kidney beans, rinsed and drained

• 1 15-oz. can pinto or black beans, rinsed and drained

• For serving: shredded cheddar cheese, sour cream, diced avocado, chopped green onions, and cornbread

Preparation

1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the onion and cook for a couple of minutes until it begins to soften.

2. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease, then add the garlic and cook briefly.

3. Stir in the chili powder, cumin, brown sugar, oregano, salt, black pepper, and tomato paste. Add the beef broth, scraping up any browned bits from the bottom of the pot, then stir in the fire-roasted tomatoes and beans.

4. Bring everything to a boil, reduce the heat, and allow the chili to simmer gently for two hours, stirring occasionally. Keep it covered during the first part of cooking, then uncover it for approximately the final 30 minutes if you want it to thicken up a bit.

5. Serve hot with your favorite toppings.

Keywords: Main Beef