Ingredients
Scale
- 1 lb ground beef (80/20)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1 cup beef broth
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Prep Ingredients: Dice the onion and mince the garlic. Drain and rinse the beans.
- Cook Beef: In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it into crumbles. Drain excess fat.
- Sauté Aromatics: Add diced onion and garlic to the pot. Cook for 3–4 minutes until softened.
- Add Spices: Stir in chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for 1 minute to release flavors.
- Add Liquids & Beans: Pour in beef broth and diced tomatoes. Stir well, then add kidney beans. Bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 30–40 minutes, stirring occasionally. Adjust seasoning if needed.
- Serve: Ladle into bowls and serve with your favorite toppings like shredded cheese, sour cream, or green onions.
Notes
- Adjust cayenne pepper to control spice level.
- For a thicker chili, mash a small portion of the beans in the pot.
- Leftovers can be refrigerated for 3–4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55mg
Keywords: beef chili recipe, classic chili, chili with beans, hearty chili