Description
A hearty and flavorful ground beef chili, perfect for chilly days and gatherings.
Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef (80/20 or leaner)
- 2 tbsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp cayenne (optional)
- Salt & pepper, to taste
- 1 can (6 oz) tomato paste
- 1 can (15 oz) diced tomatoes (fire-roasted if possible)
- 2 cups beef broth (low-sodium preferred)
- 1 can (15 oz) red kidney beans, drained & rinsed
- 1 can (15 oz) black beans, drained & rinsed
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 3–4 minutes until soft.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Add the ground beef to the pot and cook, breaking it up with a spoon, for about 5–7 minutes until browned. Drain any excess fat if needed.
- Sprinkle in the chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Cook for 1 minute to bloom the spices.
- Mix in the tomato paste and cook for another minute.
- Add the diced tomatoes and beef broth, stirring everything well.
- Stir in the red kidney beans and black beans.
- Simmer uncovered for 30–40 minutes, stirring occasionally, until the chili thickens.
- Taste and adjust seasoning as needed. Serve hot with your favorite toppings.
Notes
For a vegetarian version, replace ground beef with textured vegetable protein or more beans. Let the chili sit after cooking for even better flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 70mg