Description
A bold and hearty fire roasted chili made with beef broth, cayenne pepper, beans, and fire-roasted tomatoes for the perfect cozy meal.
Ingredients
2 tablespoons olive oil
1 1/2 lbs ground beef
1 large onion, diced
4 cloves garlic, minced
2 cans (14.5 oz each) fire-roasted diced tomatoes
1 can (15 oz) kidney beans, drained
1 can (15 oz) black beans, drained
2 cups beef broth
2 tablespoons tomato paste
2 teaspoons ground cumin
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon paprika
Salt and pepper to taste
Optional toppings: sour cream, shredded cheese, chopped green onions, jalapeños
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Add garlic and cook for 1 more minute until fragrant.
Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.
Stir in tomato paste, cumin, chili powder, cayenne pepper, paprika, salt, and pepper. Cook for 2 minutes to bloom the spices.
Add fire-roasted tomatoes, kidney beans, black beans, and beef broth. Stir well to combine.
Bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally.
Taste and adjust seasonings. Add more cayenne if desired.
Serve hot with optional toppings like sour cream, cheese, and jalapeños.
Notes
For a smoky twist, add chipotle peppers in adobo. For a vegetarian version, omit the beef and add lentils or more beans. Chili tastes even better the next day perfect for make-ahead meals.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Lunch or Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: fire roasted chili, spicy tomato beef chili, smoky chili recipe, hearty chili with beans