Classic Beef Chili

Name: Classic Beef Chili
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (80/20 lean); 1 yellow onion (medium, diced); 2 clove garlic (minced); 1 can kidney beans (drained and rinsed); 1 can diced tomatoes (undrained); 1 cup beef broth; 2 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon cayenne pepper; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 package cornbread mix; 3 cup mixed greens; 2 tablespoon Italian dressing

A robust and savory chili featuring ground beef, kidney beans, and a blend of warm spices, served with fluffy cornbread and a fresh, crisp salad.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 3
Cuisine: American
Difficulty: Easy
Cost: $6.11/serving

Dietary

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

Ingredients

1 tablespoon olive oil
1 pound ground beef (80/20 lean)
1 yellow onion (medium, diced)
2 clove garlic (minced)
1 can kidney beans (drained and rinsed)
1 can diced tomatoes (undrained)
1 cup beef broth
2 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.25 teaspoon cayenne pepper
0.5 teaspoon salt
0.25 teaspoon black pepper
1 package cornbread mix
3 cup mixed greens
2 tablespoon Italian dressing

Instructions

Prepare cornbread mix according to package directions and bake as the chili cooks.
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add 1 pound ground beef and 1 medium yellow onion, cooking until the beef is browned and the onion is softened, about 5-7 minutes. Drain any excess fat.
Stir in 2 cloves minced garlic, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon optional cayenne pepper. Cook for 1 minute until fragrant.
Add 1 can drained and rinsed kidney beans, 1 can diced tomatoes (undrained), and 1 cup beef broth. Bring to a simmer.
Reduce heat to low, cover, and simmer for 10-15 minutes, allowing flavors to meld. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste.
While chili simmers, combine 3 cups mixed greens with 2 tablespoons Italian dressing for a simple side salad.
Serve hot chili with a slice of cornbread and the side salad.

Notes

Leftovers store well in an airtight container for up to 3 days. Adjust cayenne pepper to your preferred spice level.

Nutrition (per serving)

Calories: 625
Protein: 37.3 g
Carbohydrates: 65.1 g
Fat: 24.5 g
Fiber: 12.8 g
Sodium: 985 mg
Saturated Fat: 9.2 g
Sugar: 12.3 g
Cholesterol: 78 mg