Classic No Fuss Chili
User Reviews
5
-
Prep Time
15 mins
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Cook Time
1 hr
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Servings
6 servings
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Calories
241 kcal
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Course
Main Course
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Cuisine
American
Classic No Fuss Chili
Description
The recipe starts by browning lean ground beef in a large pot, then adding diced onion and garlic until tender and aromatic. Chili powder, cumin, salt, and black pepper infuse the meat with warm, savory spices. Beef broth, kidney beans, diced tomatoes, and diced green chiles create the base for the chili, which simmers gently to meld the flavors.
After about an hour, crushed tortilla chips are stirred in to thicken the mixture and add body. The resting period helps the texture develop further. The chili can be served topped with shredded cheese, sour cream, fresh cilantro, and additional crushed chips for enhanced flavor and texture.
This chili offers a comforting, robust meal suitable for cool days or casual gatherings. It's straightforward to prepare but yields a deeply savory, mildly spiced dish with a thick, stew-like consistency.
Ingredients
- 1 1/2 pounds ground beef lean
- 1 medium white onion diced
- 2 cloves garlic minced
- 3 tablespoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (14.5 ounce can) beef broth
- 2 (15 ounce cans) red kidney beans rinsed
- 1 (14.5 ounce can) diced tomatoes
- 2 (4.5 ounce cans) diced green chiles
- 2/3 cup tortilla chips finely crushed
Instructions
- Heat a large pot over medium-high heat. Add 1 1/2 pounds lean ground beef and cook until browned, about 5 minutes, breaking it up with a spoon as it cooks. After 5 minutes add the diced onion and cook 3-5 minutes until tender. Drain any excess grease.
- Stir in 2 cloves minced garlic, 3 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, and 1 teaspoon black pepper. Cook for an additional minute, stirring to combine.
- Stir in 1 (14.5 ounce can) beef broth, 2 (15 ounce cans) red kidney beans, 1 (14.5 ounce can) diced tomatoes, and 2 (4.5 ounce cans) diced green chiles. Bring the mixture to a boil.
- Reduce the heat to low, cover, and let the chili simmer for 45-60 minutes, stirring every 10 minutes.
- Remove the lid and stir in 2/3 cup finely crushed tortilla chips. Let the chili rest, uncovered, for 10 minutes to thicken.
- Serve the chili topped with shredded cheese, fresh cilantro, sour cream, and additional crushed tortilla chips, if desired.
Notes
- Classic toppings include sour cream, shredded cheese, chopped chives, fresh cilantro, diced onions, sliced or pickled jalapenos, and sliced avocado.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 241kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 26g | 52% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 585mg | 24% |
| Potassium | 531mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1185IU | 24% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 55mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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