Ingre­di­ents
  • For the chili sea­son­ing:
  • 2 table­spoons ground chili pow­der, like ancho chile
  • 1 table­spoon ground cumin
  • 1 table­spoon dried Mex­i­can oregano
  • 1 table­spoon gar­lic pow­der (option­al)
  • 2 tea­spoons chipo­tle chili pow­der (option­al)
  • For the chili:
  • 1 table­spoon olive oil
  • 1 pound ground beef, prefer­ably ground chuck
  • 1/2 tea­spoon kosher salt
  • 2 (15-ounce) cans dark kid­ney beans, drained and rinsed
  • 1 (15-ounce) can diced toma­toes
  • 1 (6‑ounce) can toma­to paste
  • 1 cup low-sodi­um beef broth, beer, or water
  • 1 tea­spoon apple cider vine­gar
  • For serv­ing (option­al):
  • Shred­ded ched­dar cheese
  • Chips or crack­ers, such as Fritos, tor­tilla chips, saltines, or oys­ter crack­ers
  • Sour cream
  • Sliced green onions