Texas-Style Beef and Bean Chili

Name: Texas-Style Beef and Bean Chili
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 pound ground beef (93/7 lean); 1 yellow onion (large, diced); 4 clove garlic (minced); 1 green bell pepper (diced); 2 tablespoon chili powder; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 0.5 teaspoon cayenne pepper; 28 ounce canned crushed tomatoes; 1 can black beans (rinsed and drained); 1 can kidney beans (rinsed and drained); 1 cup beef broth; 2 tablespoon olive oil; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 1 package cornbread mix (8.5 ounce, prepared according to package directions); 0.5 cup sour cream; 0.25 cup fresh cilantro (chopped, for garnish)

A rich and robust chili, slow-simmered with tender 93/7 ground beef, a blend of flavorful chiles, and hearty beans, perfect for a satisfying and warming meal. Served with warm cornbread for dipping and cooling sour cream.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 6
Cuisine: Mexican
Difficulty: Medium
Cost: $4.48/serving

Dietary

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

Ingredients

1.5 pound ground beef (93/7 lean)
1 yellow onion (large, diced)
4 clove garlic (minced)
1 green bell pepper (diced)
2 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper
28 ounce canned crushed tomatoes
1 can black beans (rinsed and drained)
1 can kidney beans (rinsed and drained)
1 cup beef broth
2 tablespoon olive oil
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
1 package cornbread mix (8.5 ounce, prepared according to package directions)
0.5 cup sour cream
0.25 cup fresh cilantro (chopped, for garnish)

Instructions

Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add 1 1/2 pounds ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Add 1 large yellow onion, 4 cloves minced garlic, and 1 green bell pepper to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper. Cook for 1 minute until fragrant.
Pour in 28 ounces canned crushed tomatoes and 1 cup beef broth. Add 1 (15-ounce) can black beans and 1 (15-ounce) can kidney beans. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally. Season with salt and black pepper to taste.
While the chili simmers, prepare the cornbread according to package directions. Once baked, cut into 6 pieces.
Serve the chili hot, topped with an optional 1/2 cup sour cream and 1/4 cup fresh cilantro, alongside the warm cornbread.

Notes

This chili freezes well for longer storage. For extra heat, add a pinch more cayenne pepper. If reheating, add a splash of beef broth or water to thin if needed.

Nutrition (per serving)

Calories: 450
Protein: 38.3 g
Carbohydrates: 59.2 g
Fat: 16.7 g
Fiber: 12.2 g
Sodium: 700 mg
Saturated Fat: 8.3 g
Sugar: 5 g
Cholesterol: 67 mg