Ingredients:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 lb ground beef
- 2 tablespoons ancho chile powder
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup beef broth
- Salt to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Cook until onions are translucent and garlic is fragrant, about 3-4 minutes.
- Add ground beef to the pot: Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
- Stir in ancho chile powder, ground cumin, black pepper, thyme leaves, and dried oregano. Cook for an additional 1-2 minutes until the spices are fragrant.
- Add diced tomatoes (with their juices), drained and rinsed kidney beans, and beef broth to the pot. Stir well to combine.
- Bring the chili to a simmer, then reduce the heat to low. Let it simmer, uncovered, for about 20-25 minutes, stirring occasionally, to allow the flavors to meld together and the chili to thicken to your desired consistency.
- Taste the chili and adjust seasoning with salt if needed.
- Serve the beef chili hot, garnished with your choice of toppings such as shredded cheddar cheese, sour cream, chopped green onions, or diced avocado.