Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 pound ground beef
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic. Sauté until the onions become translucent and fragrant, about 5 minutes.
- Add the ground beef to the pot and cook until it’s nicely browned, breaking it up with a spatula as it cooks.
- Add the crushed tomatoes, kidney beans, chili powder, cumin, salt, and pepper to the pot. Stir well to combine.
- Reduce the heat to low, cover the pot, and let the chili simmer for at least 30 minutes.
Notes
- The chili can be stored in an airtight container in the refrigerator for up to five days.
- For longer storage, freeze in portions, lasting up to three months.
- For a vegetarian version, substitute ground beef with lentils or mushrooms.
- Serve hot with cornbread, over rice, or topped with shredded cheese and sour cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 cup
- Calories: 300 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg