Ingredients:
- 2 lbs ground beef or turkey
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 (28 oz) cans diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp oregano
- 1 tsp cayenne pepper (optional, for heat)
- 1 tsp sugar (optional, for balancing acidity)
- Salt and pepper to taste
- 1 cup beef or chicken broth
- 2 tbsp olive oil
Instructions:
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Add the ground beef (or turkey) to the pot. Cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
- Stir in chili powder, cumin, paprika, oregano, and cayenne pepper. Cook for 1-2 minutes to let the spices bloom.
- Add the diced tomatoes, tomato sauce, beans, and broth to the pot. Stir well to combine all ingredients.
- Season with salt, pepper, and sugar (if using). Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally.
- Taste and adjust seasonings as needed. If the chili is too thick, you can add more broth or water. If it’s too thin, let it simmer uncovered for a bit longer.
- Serve hot with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or tortilla chips.
Enjoy your huge pot of hearty chili!