Ingredients
- 3/4 pound lean ground beef
- 2 cloves garlic minced
- 1 medium yellow onion chopped
- 1 can 15 ounces stewed tomatoes, chopped
- 1 cup low-sodium beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1 can 15 ounces pinto beans rinsed and drained
- 1/2 teaspoon salt
Instructions
- In a large saucepan, cook the ground beef, garlic, and onion over medium heat until the beef is browned and the vegetables are tender, about 10 minutes. Drain any excess fat.
- Add the stewed tomatoes, beef broth, chili powder, cumin, oregano, and cayenne pepper to the saucepan. Stir to combine.
- Reduce the heat to low, cover the saucepan, and let the chili simmer for 1 hour, stirring occasionally.
- Stir in the pinto beans and salt, and continue to cook for an additional 15 minutes. Serve hot.
