Ground Beef Chili
Dive into the comforting, robust flavors of this hearty Ground Beef Chili, a one-pot wonder perfect for weeknight dinners or game-day gatherings. Loaded with tender ground beef, creamy beans, and a medley of vibrant veggies, this chili is simmered to perfection in a rich, spiced tomato base featuring chili powder, cumin, and paprika for just the right kick. Customize the heat to your liking with optional cayenne pepper and finish with toppings like shredded cheddar, sour cream, or fresh cilantro for a truly irresistible touch. Ready in under an hour, this easy chili recipe not only feeds a crowd but also makes for fantastic leftovers. Whether served on its own, with crusty bread, or over rice, this dish is a guaranteed hit for any occasion!
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Recipe Information
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 green bell pepper, diced
- 1 can diced tomatoes (14 oz can)
- 2 tbsp tomato paste
- 1 can kidney beans, drained and rinsed (15 oz can)
- 1 can black beans, drained and rinsed (15 oz can)
- 1 cup beef or chicken broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 0.5 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
- 0.25 cup sour cream (optional, for topping)
- 0.5 cup shredded cheddar cheese (optional, for topping)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef to the pot and cook, breaking it apart with a wooden spoon, until browned and fully cooked through, about 5-6 minutes. Drain excess fat, if necessary.
Add the diced onion, minced garlic, and diced green bell pepper to the pot. Sauté until the vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.
Add the diced tomatoes, kidney beans, black beans, beef or chicken broth, chili powder, ground cumin, paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir to combine all ingredients thoroughly.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally to prevent sticking.
Remove the lid and simmer for an additional 10-15 minutes to let the chili thicken to your desired consistency.
Taste and adjust seasoning with additional salt or spices, if needed.
Serve the chili hot in bowls. Optionally, garnish with chopped fresh cilantro, sour cream, and shredded cheddar cheese.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 5032 mg | 219% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 14.4 g | ||
| Protein | 125.0 g | 250% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 775 mg | 60% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3206 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
