Saucepan@saucepan · Shared this recipeFollowAmerican · dinnerEasy Homemade ChiliA hearty 30-minute beef and bean chili made in one pot with canned tomatoes, beans, and classic spices.total30 minprep5 mincook25 minservings6Original recipe on completelydelicious.comKeep this recipeAdd a copy of Easy Homemade Chili to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings1 tbsp olive oil or butter1 lb ground beef ), (I prefer 85% or 90% lean1 tsp salt, , plus more to taste0.5 tsp ground black pepper1 onion, , chopped2 clove garlic, , minced14 oz can beef broth ), (see Notes14.5 oz can diced tomatoes15 oz can tomato sauce15 oz can pinto beans, , drained15 oz can red kidney beans, , drained2 tbsp chili powder2 tsp ground cumin1 tbsp light or dark brown sugarSour creamShredded cheddar cheeseSliced green onionsStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon olive oil or butter. Add 1 lb ground beef, season with 1 teaspoon salt and 1/2 teaspoon ground black pepper, and cook until browned and mostly cooked through, about 3-5 minutes.2Step 2: Reduce heat to low and add 1 chopped onion. Cook until onions have softened, about 2-3 minutes. Add 2 cloves minced garlic and cook for one minute more.3Step 3: Add 14 oz can beef broth, 14.5 oz can diced tomatoes, 15 oz can tomato sauce, 15 oz can pinto beans, 15 oz can red kidney beans, 2 tablespoons chili powder, 2 teaspoons ground cumin, and 1 tablespoon light or dark brown sugar. Stir until well combined.4Step 4: Bring to a boil, then reduce heat and simmer for at least 20 minutes, stirring occasionally to make sure the chili doesn't burn on the bottom.5Step 5: After 20 minutes, the chili is ready to serve. However, you can let the chili continue to simmer on low heat for an hour or more to deepen the flavor and thicken it up (see Notes).6Step 6: Taste chili and adjust salt and pepper if needed. Then serve with desired toppings like sour cream, cheese, and green onions. Store any leftovers in the refrigerator for up to 5 days.getsaucepan.com/r/21617e3c-e5c3-4f23-b524-7bf169187a77 · Original: https://www.completelydelicious.com/easy-weeknight-chili/
