Easy 30-Minute Smoky Ground Beef Chili
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5.0
18 reviews
Excellent
Easy 30-Minute Smoky Ground Beef Chili
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Don't have all day for chili to simmer? No problem!! This EASY, hearty chili with lovely SMOKY heat is ready in 30 minutes! PERFECT for busy weeknights!!
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Ingredients
- 2 pounds lean ground beef 85 to 90% lean
- 1 large/extra-large sweet vidalia onion diced small
- 4 to 5 garlic cloves finely pressed or minced
- one 15-ounce can black beans I used no-salt added, drained and rinsed
- one 15-ounce can red kidney beans I used low-salt, drained and rinsed
- one 14.5-ounce can petite diced fire-roasted tomatoes regular petite diced tomatoes may be substituted
- one 8-ounce can tomato sauce I used no-salt added
- two 4-ounce cans fire-roasted diced green chiles
- about 1 to 2 cups water chicken or vegetable broth, or as desired
- 1 to 1.5 tablespoons chili powder I used 1.5
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika regular paprika may be substituted
- 2 to 3 teaspoons kosher salt or taste (see step 3. below)
- 1 teaspoon freshly ground black pepper or to taste
- pinch cayenne pepper optional and to taste
- 2 to 4 bay leaves
- 1 to 3 teaspoons granulated sugar optional and to taste
- 1 tablespoon lemon or lime juice
- sour cream green onions, shredded cheese, crushed tortilla chips, crackers, etc.; all optional for garnishing
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Instructions
- To a large Dutch oven, add the beef, onion, and cook over medium-high heat until beef is cooked through and onions are translucent, about 7 minutes; crumble beef as it cooks and stir intermittently to ensure even cooking.
- Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the the black beans, kidney beans, fire-roasted tomatoes, tomato sauce, green chiles, water/broth (if you prefer thicker chili start with 1 cup), chili powder, cumin, chili powder, smoked paprika, salt, pepper, optional cayenne, bay leaves, and stir to combine. (Note - there’s already salt in the many of the canned goods but I chose no-salt added products when possible. Depending on the saltiness of your products, the amount of salt you add will vary).
- Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.
- Stir, taste, optionally add sugar to taste (I added 3 teaspoons because the sugar balances the acid from the tomatoes and tomato sauce), optional lemon/lime juice (brightens up the flavor), and additional salt, pepper, etc. if desired.
- Remove bay leaves, ladle into bowls, and optionally garnish with your favorites.
Notes
- Spice level: I used fire-roasted tomatoes and fire-roasted green chiles but you can choose milder versions of those products (and/or reduce the green chiles to 1 can or omit) and scale the amount of chili powder down to 1 tablespoon if you’re cooking for those who are more sensitive to spices.
- Storage: Chili will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.
- Adapted from Slow Cooker Beef Chili and Easy 30-Minute Turkey Chili.
Nutrition Information
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Serving
1
Calories
485kcal
(24%)
Carbohydrates
34g
(11%)
Protein
46g
(92%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
8g
Cholesterol
115mg
(38%)
Sodium
1513mg
(63%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 485kcal | 24% |
| Carbohydrates | 34g | 11% |
| Protein | 46g | 92% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 115mg | 38% |
| Sodium | 1513mg | 63% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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