Homemade Chili

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced, or more to taste
  • 2 pounds lean ground beef
  • 2 (16 ounce) cans kidney beans, rinsed and drained
  • 1 (28 ounce) can diced tomatoes
  • 1 (15 ounce) can tomato puree
  • 1 cup water
  • 1 (4 ounce) can chopped green chile peppers
  • 2 tablespoons mild chili powder
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground black pepper
  • Directions

  • Step 1

    Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.

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  • Step 2

    Transfer beef mixture to a 6-quart slow cooker. Stir in kidney beans, diced tomatoes, tomato puree, water, green chile peppers, chili powder, salt, cumin, and black pepper.

  • Step 3

    Cook on Low until flavors combine, 4 to 6 hours.

  • Cook's Notes:

    I usually use a combination of beans like kidney and black or kidney and garbanzo. I usually use dried beans and cook them in my pressure cooker.

    If you can’t find puree, just use tomato paste and add water to it to get a puree consistency.

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