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Easy 30-Minute Smoky Ground Beef Chili
5 from 18 votes

Easy 30-Minute Smoky Ground Beef Chili

This Easy 30-Minute Smoky Ground Beef Chili blends ground beef, beans, fire-roasted tomatoes, and smoky spices like smoked paprika and cumin into a hearty stew. The chili simmers briefly to meld flavors, delivering a balanced dish with bold smoky notes and a thick, comforting texture. Bean varieties and chili heat levels can be adjusted for taste, making this a straightforward option for a filling meal.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 8 cups
Calories: 485 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 pounds ground beef 85 to 90% lean, lean
  • 1 sweet Vidalia onion diced small, large or extra-large
  • 4 to 5 garlic finely pressed or minced, cloves
  • black beans I used no-salt added, drained and rinsed, canned
  • red kidney beans I used low-salt, drained and rinsed, one 15-ounce can
  • diced fire-roasted tomatoes regular petite diced tomatoes may be substituted, one 14.5-ounce can, petite
  • tomato sauce I used no-salt added, canned, 8-ounce can
  • diced green chiles two 4-ounce cans, fire-roasted
  • water chicken or vegetable broth, or as desired, about 1 to 2 cups
  • 1 to 1.5 tablespoons chili powder I used 1.5
  • 1 tablespoon cumin ground
  • 2 teaspoons smoked paprika regular paprika may be substituted
  • 2 to 3 teaspoons kosher salt or taste (see step 3. below)
  • 1 teaspoon black pepper or to taste, freshly ground
  • pinch cayenne pepper optional and to taste
  • 2 to 4 bay leaf
  • 1 to 3 teaspoons granulated sugar optional and to taste
  • 1 tablespoon lemon juice or lime juice
  • sour cream green onions, shredded cheese, crushed tortilla chips, crackers, etc.; all optional for garnishing

Instructions

    Cup of Yum
  1. 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.
  2. Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
  3. 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).
  4. Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.
  5. 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.
  6. Remove bay leaves, ladle into bowls, and optionally garnish with your favorites.

Notes

  • Choose milder fire-roasted tomatoes and green chiles or adjust chili powder to reduce spiciness if preferred.
  • The chili keeps well refrigerated for up to 5 days or frozen for up to 4 months; flavor develops over time.
  • Taste and adjust salt and seasoning after cooking, especially if using canned ingredients with varying salt levels.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 cups

Amount Per Serving

Calories 485

% 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.