Description
A delicious and hearty beef chili recipe that will warm you up.
Ingredients
Scale
- 1 lb (450 g) ground beef (you can use lean or regular)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup beef broth (or water for a lighter version)
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp cayenne pepper (optional, for heat)
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 tbsp olive oil or vegetable oil
- Optional toppings: shredded cheese, sour cream, chopped green onions, or fresh cilantro
Instructions
- Heat oil in a large pot over medium heat. Add diced onions and cook until soft (about 3–4 minutes).
- Add minced garlic and cook for 30 seconds, stirring constantly to avoid burning.
- Add ground beef, breaking it up with a spoon, and cook until browned (about 5–6 minutes).
- Stir in chili powder, paprika, cumin, cayenne, salt, and black pepper. Cook for 1 minute to release the flavors.
- Add tomato paste, diced tomatoes, kidney beans, black beans, and beef broth. Stir well to combine.
- Bring chili to a gentle boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally (add a splash of water if it gets too thick).
- Taste and adjust seasoning if needed. Serve hot with your favorite toppings.
Notes
- This chili can be adjusted for heat by increasing or decreasing cayenne pepper.
- Serve with cornbread or tortilla chips for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg