The Best Chili Recipe

Heat the olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften.

Add the ground beef and cook, crumbling, until browned, about 5 minutes. Drain off excess grease. Add the garlic and cook, stirring, for 30 seconds.

Add the chili powder, cumin, brown sugar, oregano, salt, pepper and tomato paste. Stir to combine.

Add the broth and stir, scraping up any bits from the bottom of the pot.

Stir in the crushed or diced tomatoes and beans.

Bring to a boil, then reduce heat to low and cook at a low simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cook time and then uncover during the last 30 minutes as needed to thicken the chili.

Serve chili with toppings, as desired.