Classic No Fuss Chili

By The Stay At Home Chef

Ingredients

1 1/2 pounds lean ground beef
1 medium white onion (diced)
2 cloves minced garlic
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 (14.5 ounce can) beef broth
2 (15 ounce cans) red kidney beans (rinsed)
1 (14.5 ounce can) diced tomatoes
2 (4.5 ounce cans) diced green chiles
2/3 cup finely crushed tortilla chips

Prep Time15mins
Cook Time60mins
Servings6

Instructions

Heat a large pot over medium-high heat. Add 1 1/2 pounds lean ground beef and cook until browned, about 5 minutes, breaking it up with a spoon as it cooks. After 5 minutes add the diced onion and cook 3-5 minutes until tender. Drain any excess grease.

Stir in 2 cloves minced garlic, 3 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, and 1 teaspoon black pepper. Cook for an additional minute, stirring to combine.

Stir in 1 (14.5 ounce can) beef broth, 2 (15 ounce cans) red kidney beans, 1 (14.5 ounce can) diced tomatoes, and 2 (4.5 ounce cans) diced green chiles. Bring the mixture to a boil.

Reduce the heat to low, cover, and let the chili simmer for 45-60 minutes, stirring every 10 minutes.

Remove the lid and stir in 2/3 cup finely crushed tortilla chips. Let the chili rest, uncovered, for 10 minutes to thicken.

Serve the chili topped with shredded cheese, fresh cilantro, sour cream, and additional crushed tortilla chips, if desired.