Classic American Beef Chili

Name: Classic American Beef Chili
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (80/20 lean); 1 yellow onion (medium, chopped); 3 clove garlic (minced); 1 green bell pepper (chopped); 2 tablespoon chili powder; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 0.5 teaspoon cayenne pepper; 1 can crushed tomatoes (28 ounce); 1 can kidney beans (15 ounce, drained and rinsed); 1 can black beans (15 ounce, drained and rinsed); 1 cup beef broth; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 4 ounce cornbread (prepared); 0.5 cup cheddar cheese (shredded, for topping); 0.25 cup sour cream (for topping)

A rich, hearty, and satisfying beef chili, simmered with tomatoes, beans, and classic chili spices. Served with a side of warm cornbread and your favorite toppings for a comforting meal.

Prep: 20 min
Cook: 1 hr 30 min
Total: 1 hr 50 min
Servings: 2
Cuisine: American
Difficulty: Medium
Cost: $9.75/serving

Dietary

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

Ingredients

1 tablespoon olive oil
1 pound ground beef (80/20 lean)
1 yellow onion (medium, chopped)
3 clove garlic (minced)
1 green bell pepper (chopped)
2 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
0.5 teaspoon cayenne pepper
1 can crushed tomatoes (28 ounce)
1 can kidney beans (15 ounce, drained and rinsed)
1 can black beans (15 ounce, drained and rinsed)
1 cup beef broth
1 teaspoon kosher salt
0.5 teaspoon black pepper
4 ounce cornbread (prepared)
0.5 cup cheddar cheese (shredded, for topping)
0.25 cup sour cream (for topping)

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Add chopped yellow onion, minced garlic, and chopped green bell pepper to the pot. Sauté for 5-7 minutes until vegetables are softened.
Stir in chili powder, ground cumin, dried oregano, and optional cayenne pepper. Cook for 1 minute until fragrant.
Pour in crushed tomatoes, drained and rinsed kidney beans, drained and rinsed black beans, and beef broth. Season with kosher salt and black pepper.
Bring the chili to a boil, then reduce heat to low, cover, and simmer for at least 1 hour (or up to 2 hours for deeper flavor), stirring occasionally.
While chili simmers, prepare or warm the cornbread according to package directions.
Ladle hot chili into bowls and top with optional shredded cheddar cheese and sour cream. Serve with cornbread.

Notes

Chili tastes even better the next day, making it great for leftovers. Adjust cayenne pepper to your preferred spice level.

Nutrition (per serving)

Calories: 780
Protein: 58.5 g
Carbohydrates: 72.3 g
Fat: 32.8 g
Fiber: 18 g
Sodium: 1850 mg
Saturated Fat: 12.5 g
Sugar: 12 g
Cholesterol: 130 mg