Ingredients
Method
Preparation
- In a large pot, brown the ground beef over medium heat until it’s fully cooked.
- Drain any excess fat from the pot.
- Add the chopped onion and minced garlic, sautéing until soft.
- Stir in the chili powder, cumin, salt, and pepper, cooking for 1-2 minutes until fragrant.
- Add the kidney beans, black beans, and diced tomatoes to the pot.
- Bring the mixture to a simmer, then reduce the heat, cover, and let cook for at least 30 minutes, stirring occasionally.
- Serve hot, topped with your favorites like shredded cheese, sour cream, or green onions.
Nutrition
Notes
Leftover chili can be stored in an airtight container in the refrigerator for up to four days. When reheating, make sure it warms thoroughly to an internal temperature of 165°F. For longer storage, you can freeze the chili in freezer-safe containers for up to three months. Feel free to experiment with different beans or spices for a unique twist!