Beef Chili
User Reviews
5.0
33 reviews
Excellent
Beef Chili
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With just the right amount of zesty seasoning, this simple and easy beef chili recipe is thick, rich, and incredibly flavorful!
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Ingredients
- 2 lbs. ground beef
- 2 cups diced onion
- 3 large cloves garlic, minced (about 1 tablespoon)
- 1 (14.5 ounce) can whole tomatoes, not drained
- 1 ¼ cups beef broth (plus extra broth to thin the chili at the end, if desired)
- 1 (6 ounce) can tomato paste
- 2 ½ tablespoons chili powder
- 2 ½ teaspoons cumin
- 1-2 teaspoons brown sugar (or increase to 1 tablespoon for a sweeter flavor)
- 1 ½ teaspoons kosher salt, plus more to taste
- 1 bay leaf
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper (more or less, to taste)
- 1 (15.5 ounce) can kidney beans or pinto beans, drained and rinsed (or sub with a can of corn, drained)
- Optional, for serving: cornbread; corn chips; cheese; sour cream; sliced green onions/chives; cilantro; avocado; diced red onion
Instructions
- In a large Dutch oven over medium-high heat, sauté beef, onion, and garlic until the meat is no longer pink. Drain fat and return beef mixture to the pot.
- Add the whole tomatoes and their juices, beef broth, tomato paste, chili powder, cumin, brown sugar, salt, bay leaf, oregano, and cayenne. Bring to a boil, then reduce the heat to low. Cover the pot and simmer the chili over very low heat for about 1 hour, stirring occasionally. Break up the big tomatoes with a wooden spoon or a fork as you stir.
- Add the beans and simmer the mixture for 10-15 minutes longer. Thin the chili with extra beef broth, if necessary. Discard the bay leaf.
- Ladle into individual serving bowls and garnish with desired toppings.
Equipments used:
Notes
- Adjust the heat. The cayenne gives this beef chili recipe a spicy kick. If you prefer a less-spicy chili, omit this ingredient (it will still have plenty of zesty flavor from the chili powder). If you like a spicier chili, add a bit more cayenne.
- Simmer the chili with the pot covered to trap the moisture. If you prefer a thicker consistency, you can remove the lid towards the end of the cooking time.
- If the chili looks too thick, stir in crushed tomatoes, tomato sauce, or additional beef broth to thin.
- Stir the pot occasionally as the chili simmers to prevent the bottom from scorching.
- If you have the time, prepare this chili at least one day in advance. The flavors will come together and the chili will taste even better on day 2!
Nutrition Information
Show Details
Serving
1cup
Calories
307kcal
(15%)
Carbohydrates
22g
(7%)
Protein
28g
(56%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
1083mg
(45%)
Potassium
976mg
(28%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
1139IU
(23%)
Vitamin C
13mg
(14%)
Calcium
96mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 307kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 1083mg | 45% |
| Potassium | 976mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1139IU | 23% |
| Vitamin C | 13mg | 14% |
| Calcium | 96mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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