Ingredients
Scale
- 2 lbs ground beef (preferably chuck or sirloin)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional for heat)
- Salt and black pepper to taste
- 1 cup beef broth
- Olive oil for sautéing
Instructions
- Heat a large pot or Dutch oven over medium heat. Add a tablespoon of olive oil and sauté diced onions until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Push the onions and garlic to the side, then add ground beef to the pot. Cook until browned, breaking it apart with a spatula.
- Drain excess fat if necessary, then add chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Stir well to coat the meat and vegetables with spices.
- Pour in the diced tomatoes, beef broth, and add kidney and black beans. Stir everything together.
- Bring the mixture to a boil, then reduce heat to low and let simmer uncovered for 45 minutes, stirring occasionally.
- Adjust seasoning as needed and serve hot. For extra flavor, consider topping with shredded cheese or a dollop of sour cream.
Notes
- Feel free to adjust the spice level by adding more cayenne or hot sauce.
- For a thicker chili, simmer longer uncovered to reduce excess liquid.
- Use lean ground beef for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 370 Kcal
- Sugar: 6g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 75mg