Ingredients
Method
- In a large dutch oven or sauce pot, heat olive oil over medium high heat. Once hot, add diced onion. Let cook 2-3 minutes and then add ground beef. Let cook for another 2-3 minutes and then add minced garlic.
- One meat has cooked through, add chili powder, cumin, garlic powder, salt, pepper, and cayenne powder. Stir together.
- Add in diced tomatoes, tomato sauce, pinto beans, kidney beans, tomato paste, honey, and beef broth. Stir until all combined.
- Bring everything to a light boil, and then reduce heat to medium-low. Let simmer for 30 minutes, stirring every so often.
- Top with sour cream, cheese, green onion, fritos, cilantro - whatever you'd like!
Nutrition
Notes
- Don't forget the honey — even though it sounds surprising! That one tablespoon makes a huge difference, balancing out the heat from the cayenne and the acidity from the tomatoes. It creates a depth of flavor that takes this chili from good to absolutely incredible.
- Drain and rinse the beans before adding them. This keeps the chili from getting too watery and ensures you're working with the right consistency. Simple step, big impact!
- Let it simmer for the full 30 minutes. This is where all the flavors come together and the chili develops its richness. Give it an occasional stir, keep it at a gentle simmer on medium-low, and resist the urge to rush it!