homemade chili

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook for 1 minute more.
4. Add ground beef and cook, breaking it up with a spoon, until browned.
5. Stir in diced tomatoes (with their juice), kidney beans, black beans, beef broth, chili powder, cumin, oregano, and cayenne pepper (if using).
6. Bring to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the better the flavor!
7. Season with salt and pepper to taste.

Notes

• For a thicker chili, remove 1/2 cup of the chili and mash it with a fork before returning it to the pot.
• Serve with your favorite toppings, such as shredded cheese, sour cream, chopped onions, or jalapeños.
• This chili tastes even better the next day, so it's great for meal prepping.
• A wooden spoon is ideal for stirring chili to prevent sticking.