Ingredients
Scale
- 2 lbs ground beef
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 2 (15 oz) cans diced tomatoes with green chiles (Rotel brand)
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 1 cup beef broth
- For serving: shredded cheddar cheese, sour cream, chopped green onions
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon.
- Add onion and garlic; cook 3–4 minutes until softened.
- Stir in chili powder, cumin, paprika, and cayenne; cook 1 minute until fragrant.
- Add crushed tomatoes, diced tomatoes with green chiles, all beans, and beef broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 45–60 minutes, stirring occasionally.
- Season with salt and black pepper to taste. Serve hot with toppings.
Notes
- Kevin’s real trick? He ate most of it first—but for best results, make extra and chill overnight for deeper flavor.
- For a thicker chili, simmer uncovered the last 15 minutes.
- Vegetarian option: Swap ground beef for 2 cups cooked lentils or plant-based ground.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 380 Kcal
- Sugar: 7g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 70mg
