Beef Chili

Name: Beef Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 8 ounce ground beef (lean); 0.5 yellow onion (medium, diced); 0.5 green bell pepper (diced); 1 clove garlic (minced); 1 tablespoon chili powder; 1 teaspoon ground cumin; 0.25 teaspoon cayenne pepper; 14.5 ounce diced tomatoes (undrained); 15 ounce kidney beans (rinsed and drained); 0.5 cup beef broth; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 0.25 cup cheddar cheese (shredded, for topping); 2 tablespoon sour cream (for topping); 1 cup tortilla chips (for serving)

A comforting and richly flavored beef chili packed with lean ground beef, kidney beans, diced tomatoes, and a blend of robust spices. Perfect for a quick, warming weeknight meal.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2
Cuisine: American
Difficulty: Easy
Cost: $4.58/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

8 ounce ground beef (lean)
0.5 yellow onion (medium, diced)
0.5 green bell pepper (diced)
1 clove garlic (minced)
1 tablespoon chili powder
1 teaspoon ground cumin
0.25 teaspoon cayenne pepper
14.5 ounce diced tomatoes (undrained)
15 ounce kidney beans (rinsed and drained)
0.5 cup beef broth
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
0.25 cup cheddar cheese (shredded, for topping)
2 tablespoon sour cream (for topping)
1 cup tortilla chips (for serving)

Instructions

In a medium pot or Dutch oven, brown the ground beef over medium-high heat for 5-7 minutes, breaking it apart with a spoon. Drain any excess fat.
Add the diced yellow onion, diced green bell pepper, and minced garlic to the pot. Sauté for 5-7 minutes, until vegetables soften.
Stir in the chili powder, ground cumin, and cayenne pepper. Cook for 1 minute, until fragrant.
Pour in the undrained diced tomatoes, rinsed and drained kidney beans, and beef broth. Season with kosher salt and black pepper.
Bring the chili to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, to allow flavors to meld. Serve hot with a side of tortilla chips, and top with shredded cheddar cheese and sour cream if desired.

Notes

Chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Nutrition (per serving)

Calories: 495
Protein: 37.3 g
Carbohydrates: 48.9 g
Fat: 19.5 g
Fiber: 15.6 g
Sodium: 1280 mg
Saturated Fat: 7.3 g
Sugar: 12.1 g
Cholesterol: 70 mg