Tex-Mexgluten-freedairy-free
Weeknight Beef Chili
Ground beef, canned beans, tomatoes, and chili powder in one pot. The chili people search when they want leftovers for nachos tomorrow — not a 12-hour brisket project.
55 minsEasy4 servings420 kcal
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Weeknight Beef Chili
Ground beef, canned beans, tomatoes, and chili powder in one pot. The chili people search when they want leftovers for nachos tomorrow — not a 12-hour brisket project.
FromYourFridge.com
Total Time: 55 mins
Difficulty: Easy
Servings: 4 Servings
Calories: 420 kcal
shopping_basketIngredients
- Ground beef1 1/2 pounds (80/20 or 85/15)
- Yellow onion1 large, diced
- Garlic3 cloves, minced
- Chili powder2 tablespoons
- Ground cumin2 teaspoons
- Paprika1 teaspoon
- Crushed tomatoes1 can (28 ounces)
- Kidney or pinto beans2 cans (15 ounces), drained and rinsed
- Beef broth or water1 cup
- Salt1 1/2 teaspoons, plus more to taste
- Olive oil1 tablespoon, if the beef is very lean
Nutrition Per Serving
Calories
420
Protein
32g
Fat
18g
Carbs
34g
restaurantInstructions
1
Brown the beef
Heat a heavy pot over medium-high. Add beef (and oil if needed). Break it up and cook until no pink remains and you get browned bits on the bottom, 8–10 minutes. Spoon off extra fat if there is more than a couple of tablespoons.
2
Onion and spices
Add onion and cook 5 minutes until soft. Stir in garlic, chili powder, cumin, paprika, and salt. Cook 1 minute so the spices toast in the fat — this is what makes it taste like chili, not tomato soup with meat.
3
Simmer
Add tomatoes, beans, and broth. Scrape the browned bits. Bring to a simmer, then cook uncovered 25–30 minutes, stirring occasionally, until it thickens and the oil starts to pool a little on top.
4
Adjust
Taste. Add salt, more chili powder, or a pinch of sugar if the tomatoes are sharp. If it is too thick, splash in water; too thin, simmer 10 more minutes.
5
Serve
Bowls with leftover rice, cornbread, or tortilla chips. Cheese and sour cream if you eat dairy — the pot itself has none.
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