Step 1

Finely dice the onion and tomatoes. Slice the chili. Mince the garlic. Drain and rinse the beans (if using canned). If you don't have pre-made chili seasoning, gather the spices.

Step 2

Heat the oil in a large skillet over medium-high heat. Once hot, add the onions, garlic, and chili, and sauté for 2 minutes.

Step 3

Add the beef and cook it for 4-5 minutes, using a spatula or wooden spoon to break it into crumbles as it cooks and browns.If you're using fattier meat, drain any excess fat before moving on to the next step.

Step 4

Add the chili seasoning and dried oregano to the pot and stir well.For better flavor, sauté everything for a minute to give the spices a chance to "bloom" before moving on.

Step 5

Stir in the tomatoes (canned tomatoes, freshly diced tomatoes, and tomato paste), stir well, cover, and allow the mixture to simmer for about 20 minutes.

Step 6

Stir in the beans and simmer, uncovered, for a further 30 minutes or until the chili reaches your desired thickness and flavor profile.If it becomes too thick, add a little water or beef broth/ vegetable broth

Step 7

Leave the chili to rest for just 5-10 minutes, then serve it with all your favorite toppings and enjoy!