- Warm the olive oil in a large Dutch oven or any heavy pot over medium-high heat.
- Add the onions and sauté for about 2 minutes, until it begins to soften.
- Add the ground chuck and cook, breaking it up until it browns, roughly 5 minutes.
- Drain any excess fat. Add the garlic and stir for 30 seconds.
- Mix in the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well to combine.
- Pour in the broth and stir, making sure to scrape up any bits stuck to the bottom of the pot.
- Add the crushed tomatoes and beans. Bring the mixture to a boil, then lower the heat and let it simmer gently for 1-2 hours, stirring occasionally.
- Keep the chili covered for the first part of the cooking time, then uncover it during the last 30 minutes to allow it to thicken.
- Serve with your favorite toppings and enjoy!
Get Free Shipping Nationwide on Orders Over $150 | Local to Richmond? Enjoy Free Delivery on Orders Over $50!
