Hearty Weeknight Chili

Name: Hearty Weeknight Chili
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 10 servings
Cuisine: American
Ingredients: 2.5 pound ground beef (80/20 lean); 1 tablespoon olive oil; 1 yellow onion (large, chopped); 4 clove garlic (minced); 4 tablespoon chili powder; 2 tablespoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 56 ounce crushed tomatoes; 30 ounce kidney beans (rinsed and drained); 15 ounce pinto beans (rinsed and drained); 1 cup beef broth; 10 ounce tortilla chips; 2 cup shredded cheddar cheese (for serving)

A robust and savory chili featuring ground beef and beans simmered in a rich tomato base with classic spices, served with crunchy tortilla chips and shredded cheese.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 10
Cuisine: American
Difficulty: Easy
Cost: $4.31/serving

Dietary

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

Ingredients

2.5 pound ground beef (80/20 lean)
1 tablespoon olive oil
1 yellow onion (large, chopped)
4 clove garlic (minced)
4 tablespoon chili powder
2 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
0.5 teaspoon black pepper
56 ounce crushed tomatoes
30 ounce kidney beans (rinsed and drained)
15 ounce pinto beans (rinsed and drained)
1 cup beef broth
10 ounce tortilla chips
2 cup shredded cheddar cheese (for serving)

Instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the 2 1/2 pounds ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
Add the 1 large yellow onion and 4 cloves garlic to the pot and sauté until softened, about 3-4 minutes.
Stir in the 4 tablespoons chili powder, 2 tablespoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook for 1 minute until fragrant.
Pour in the 2 (28 ounce) cans crushed tomatoes, 2 (15 ounce) cans kidney beans, 1 (15 ounce) can pinto beans, and 1 cup beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally.
Serve the Hearty Weeknight Chili hot, topped with tortilla chips and 2 cups shredded cheddar cheese.

Notes

Chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.

Nutrition (per serving)

Calories: 480
Protein: 37 g
Carbohydrates: 40 g
Fat: 20 g
Fiber: 10 g
Sodium: 980 mg
Saturated Fat: 9 g
Sugar: 7 g
Cholesterol: 100 mg