Its rich, hearty, and guaranteed to warm you up from the inside out.
Salted butter and Worcestershire sauce further ensure this chili doesn’t fall flat.
But, ketchup might be its most clever ingredient; it adds sweetness, tang, and umami.
Photo:Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen
Stock up on the toppings and youre all set!
Easily make this recipe a three-bean chili.
Use one can each of black beans, pinto beans, and red kidney beans.
Ingredients
2Tbsp.olive oil
1mediumyellow onion, chopped
4clovesgarlic, finely chopped (about 4 tsp.)
315-oz.cans black beans, drained
228-oz.
Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.
Bring to a boil.
Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 25 minutes.
Top and serve:
Remove from heat and stir in paprika, if using.
Serve with desired toppings.
Chili freezes like a champ, so consider making a double batch to freeze some for future dinners.
