Description
A warm bowl of chili that’s rich in flavors, packed with hearty ingredients, and customizable to your spice preference.
Ingredients
Scale
- 1 lb. ground beef
- 1/2 medium yellow onion (finely diced)
- 1 tablespoon minced garlic
- 1 can pinto beans (15 oz., drained and rinsed)
- 1 can kidney beans (15 oz., drained and rinsed)
- 1 can tomato sauce (15 oz.)
- 1 can diced tomatoes (15 oz.)
- 3 tablespoons tomato paste
- 1 tablespoon maple syrup
- 3 tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 cup beef broth
Instructions
- In a large stockpot, over medium-high heat, brown the ground beef with the finely diced onion and minced garlic for about 7-10 minutes, stirring occasionally, until the beef is fully cooked and the onions are translucent.
- Stir in the pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup. Mix until all ingredients are well combined, creating a hearty base for your chili.
- Add the chili powder, garlic powder, cumin, smoked paprika, salt, pepper, and beef broth to the pot. Stir thoroughly to ensure the spices are evenly distributed throughout the chili. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 10-15 minutes until the chili thickens slightly.
- Serve the chili in bowls, topping each serving with shredded cheddar cheese, crunchy Fritos, and sliced green onions for an extra layer of flavor and texture.
Notes
Chili is incredibly versatile; serve it on its own or as a topping for nachos, rice, or together with cornbread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 80mg