Angela’s Red Chili


Angela's Red Chili

This is my go-to chili recipe. It's fast and easy!
Course Main Course, Soup
Cuisine American
Keyword beef, beef chili, red chili
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 bowls
Author misangela


  • 1 pound ground or minced beef
  • 1 small white onion, diced about 2/3 cup
  • 4 cloves garlic, minced
  • 2 Tbl olive oil
  • 1 Tbl flour
  • 2 tsp cumin
  • 2 tsp smoked paprika or hot paprika if you like heat
  • 1 Tbl chili powder to taste
  • 1 tsp dry oregano optional
  • 1 can red enchilada sauce I like A La Orden brand
  • 1 can fire roasted diced tomatoes I use the Garlic ones
  • 1 can black beans, drained
  • 1 Tbl agave optional
  • 2 Tbl ketchup for sweetness and deep tomato flavor
  • S/P to taste


  • In a large pot, put EVOO, onions and garlic over med high heat.
  • When onions get soft, add meat and sauté for 2-3 minutes.
  • Add flour, cumin, paprika, chili powder and oregano. Add 1 tsp salt. Stir over heat to integrate the spices with the meat and cook out the flour, about 5-6 minutes until meat is about halfway cooked.
  • Add enchilada sauce, tomatoes and beans. Stir. Bring back to simmer over med low heat, partially covered.
  • Simmer for about 10 minutes, add agave and ketchup. Continue to simmer for another 10 minutes.
  • Taste to make sure the ketchup is cooked out and check S/P. Turn off heat.
  • Serve with shredded cheese, sour cream, hot sauce, jalapenos or whatever you like!


This chili will freeze well. 
I like to make a deeply flavourful chili that people can make as spicy as they wish. I like pickled jalapenos in mine!
This is also great over tater tots or even pasta!