Instructions
Step 1: Heat olive oil in a large pot over medium heat and sauté the chopped onion until softened.
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Step 2: Add minced garlic and cook for about 30 seconds until fragrant.
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Step 3: Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
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Step 4: Stir in diced tomatoes, tomato sauce, tomato paste, and beef broth.
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Step 5: Add kidney beans and pinto beans, mixing well.
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Step 6: Season with chili powder, cumin, paprika, salt, and black pepper.
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Step 7: Bring the chili to a simmer and cook uncovered for 25–30 minutes, stirring occasionally, until thickened.
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Step 8: Taste and adjust seasoning if needed, then serve warm.
Storage and Reheating Tips
Store chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of broth if needed. This chili freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
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