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There’s something deeply comforting about a hearty bowl of chili — the kind that warms you from the inside out and fills your kitchen with rich, smoky aromas. AB’s Chili is exactly that: bold, flavorful, and built on layers of spice, beef, and beans simmered slowly to perfection.
This version keeps things classic but elevated with one small upgrade — garlic-infused olive oil from Branch & Vine Upland. It adds a subtle richness that brings out the depth of the spices and rounds off the flavor beautifully.
Ingredients
You’ll need the following:
- Garlic-infused olive oil (Branch & Vine Upland)
- Onion, finely diced
- Garlic, minced
- Ground beef (about 80% lean works best)
- Chili powder
- Ground cumin
- Smoked paprika (or regular paprika if preferred)
- Dried oregano
- Sugar
- Tomato paste
- Diced tomatoes, with juice
- Low-sodium beef broth
- Kidney beans, drained and rinsed
- Salt
- Black pepper
For garnish: sour cream, shredded cheddar cheese, and chopped green onions.
How to Make AB’s Chili
- Start with Flavor:
Heat the garlic-infused olive oil in a large pot over medium heat. Add the diced onion and cook until golden brown and softened. - Add the Garlic:
Stir in the minced garlic and cook briefly until fragrant. - Brown the Beef:
Add the ground beef, breaking it into small pieces as it cooks. Let it brown evenly for the best flavor base. - Season it Up:
Sprinkle in the chili powder, cumin, smoked paprika, oregano, and sugar. Stir well and let the spices toast for a couple of minutes. - Add the Tomato Paste:
Stir in the tomato paste and cook it for a few minutes to deepen its flavor. - Combine and Simmer:
Add the diced tomatoes, beef broth, and kidney beans. Stir to combine, then bring to a simmer. Reduce the heat to low and let it cook slowly for about an hour and a half, stirring occasionally until thick and rich. - Finish and Serve:
Season to taste with salt and black pepper. Serve warm with your favorite toppings.
Serving Suggestions
- Classic Bowl: Top with sour cream, shredded cheddar cheese, and chopped green onions.
- Over Rice: Serve over white or brown rice for a hearty meal.
- With Cornbread: Pair with warm, buttery cornbread or jalapeño cornbread muffins.
- Loaded Baked Potatoes: Spoon the chili over baked potatoes and finish with cheese and chives.
- Game Day Style: Serve it in small bowls or mugs with tortilla chips for dipping.
Variations
- Smoky Twist: Add a bit of chipotle pepper in adobo sauce for a smoky, spicy edge.
- Turkey Version: Substitute ground beef with ground turkey for a lighter option.
- Bean Lovers: Mix in black beans or pinto beans along with kidney beans for more texture.
- Vegetarian: Skip the beef and use lentils, quinoa, or a plant-based crumble for a meatless version.
- Spicy Heat: Add fresh jalapeños or a pinch of cayenne pepper if you like it fiery.
Frequently Asked Questions (FAQ)
Can I make this chili ahead of time?
Absolutely. Chili often tastes even better the next day as the flavors continue to blend. Store it in an airtight container in the refrigerator for up to 4 days.
Can I freeze it?
Yes. Let the chili cool completely, then freeze it in portions for up to 3 months. Reheat gently on the stove or in the microwave.
What if my chili is too thick?
Add a splash of beef broth or water until you reach your desired consistency.
Can I use a slow cooker or Instant Pot?
Definitely. Brown the beef and onions first on the stovetop, then transfer everything to your slow cooker and cook on low for 6–8 hours (or use your Instant Pot’s chili or stew setting).
What can I serve with it?
In addition to cornbread and rice, it pairs beautifully with a crisp green salad, roasted vegetables, or even a cold beer or sweet tea.
AB’s Chili
Ingredients
- 2 tablespoons garlic-infused olive oil Branch & Vine Upland
- 1 large onion finely diced
- 3 cloves garlic minced
- 1 pound ground beef 80% lean for richness
- 2 tablespoons chili powder adjust to taste
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon dried oregano
- 1 teaspoon sugar to balance acidity
- 1 can 6 ounces / 170 grams tomato paste
- 1 can 28 ounces diced tomatoes, with juice
- 2 cups low-sodium beef broth
- 2 cans 15 ounces each kidney beans, drained and rinsed
- 2 teaspoons salt adjust to taste
- 1 teaspoon freshly ground black pepper
- Optional Garnishes:
- ¼ cup sour cream ¼ cup shredded cheddar cheese, 3 sprigs green onions (chopped)
Instructions
- Heat the Garlic-Infused Oil:
- In a large pot, heat the garlic-infused olive oil from Branch & Vine Upland over medium heat until shimmering.
- Sauté the Onion:
- Add the diced onion and cook until softened and golden, about 5 minutes.
- Add Garlic:
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Brown the Beef:
- Add the ground beef and cook until browned, breaking it into small pieces with a spoon, about 8–10 minutes.
- Add Spices:
- Stir in the chili powder, cumin, smoked paprika, oregano, and sugar. Cook for 2 minutes to toast the spices.
- Incorporate Tomato Paste:
- Add the tomato paste and cook for another 2 minutes, stirring to blend it with the beef and spices.
- Add Tomatoes, Broth, and Beans:
- Pour in the diced tomatoes (with juice), beef broth, and kidney beans. Stir to combine thoroughly.
- Simmer:
- Bring to a gentle simmer, then reduce the heat to low. Cover and cook for about 1½ hours, stirring occasionally, until thick and flavorful.
- Finish and Serve:
- Season with salt and pepper to taste. Serve hot, topped with sour cream, shredded cheddar, and green onions if desired.
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