Easy Beef Chili
A hearty, deeply flavored beef chili with two kinds of beans that gets better as it sits. Perfect for weekends, game day, or make-ahead meals.
Servings: 8 servings
Calories: 380kcal
Ingredients
- 2 lbs ground beef 80/20 works best
- 1 large yellow onion diced
- 4 garlic cloves minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans drained and rinsed
- 1 can (15 oz) black beans drained and rinsed
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne optional
- salt and pepper to taste
- 1 cup beef broth
Instructions
- Brown the beef in a large Dutch oven over medium-high heat. Break it up as it cooks. Once no longer pink, drain off most of the fat.
- Add onion and cook until softened, about 5 minutes. Stir in garlic, chili powder, cumin, smoked paprika, and cayenne. Toast the spices for about a minute.
- Pour in crushed tomatoes, both cans of beans, and beef broth. Stir everything together and bring to a boil.
- Reduce to a low simmer, cover, and cook for at least 45 minutes. An hour is better.
- Taste and adjust seasoning before serving. Top with shredded cheddar, sour cream, and sliced jalapeños.
Notes
Chili keeps in the fridge for 5 days and freezes for up to 3 months. It actually gets better as it sits. Cornbread on the side is non-negotiable.
Nutrition
Calories: 380kcal | Carbohydrates: 28g | Protein: 30g | Fat: 16g | Sodium: 820mg | Fiber: 8g