Ground Beef Chili

A rich and hearty ground beef chili packed with beans, tomatoes, and warming spices, served with fluffy cornbread.

• Prep: 20 min
• Cook: 1 hr
• Total: 1 hr 20 min
• Servings: 6
• Cuisine: American
• Difficulty: Medium
• Cost: $4.63/serving

Dietary

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

Tags

• comfort food
• savory
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1.5 pound ground beef (80/20 lean)
• 1 yellow onion (large, chopped)
• 1 bell pepper (large, chopped)
• 3 clove garlic (minced)
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper
• 1 can crushed tomatoes (28 ounces)
• 1 can diced tomatoes (15 ounces, undrained)
• 2 can kidney beans (15 ounces each, rinsed and drained)
• 1 cup beef broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 package cornbread mix (8.5 ounces)
• 0.5 cup shredded cheddar cheese (for topping)
• 0.25 cup fresh cilantro (chopped, for garnish)

Instructions

1. Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 1/2 pounds ground beef (80/20 lean) and cook until browned, breaking it apart, about 7-8 minutes. Drain any excess grease.
2. Add 1 large yellow onion, chopped, 1 large bell pepper (any color), chopped, and 3 cloves garlic, minced to the pot. Cook until vegetables are softened, about 5-7 minutes.
3. Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute until fragrant.
4. Pour in 1 can (28 ounces) crushed tomatoes, 1 can (15 ounces) diced tomatoes, undrained, 2 cans (15 ounces each) kidney beans, rinsed and drained, and 1 cup beef broth. Bring the chili to a boil, then reduce heat to low, cover, and simmer for at least 45 minutes to 1 hour, stirring occasionally, to allow flavors to meld. The longer it simmers, the better it tastes.
5. About 15-20 minutes before serving, prepare 1 box (8 1/2 ounces) cornbread mix according to package directions. Bake until golden brown and a toothpick inserted into the center comes out clean.
6. Serve the chili hot with a slice of cornbread. Top with 1/2 cup shredded cheddar cheese and 1/4 cup chopped fresh cilantro or green onions, if desired.

Notes

Chili tastes even better the next day! Store leftovers in an airtight container for up to 4 days or freeze for longer storage. Adjust cayenne pepper to your preferred spice level.

Nutrition (per serving)

• Calories: 610
• Protein: 37.6 g
• Carbohydrates: 65.5 g
• Fat: 21.5 g
• Fiber: 15.1 g
• Sodium: 1280 mg
• Saturated Fat: 9.5 g
• Sugar: 10.3 g
• Cholesterol: 75 mg