Description
A spicy, hearty dish featuring tender ground beef, plump kidney beans, and robust spices, perfect for gatherings.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) diced tomatoes
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, green onions
Instructions
- In a large pot, brown the ground beef with the chopped onion and minced garlic over medium heat, stirring often until the beef is fully cooked and the onions are soft and translucent.
- Once the beef is browned, drain excess fat from the pot to keep your chili from becoming greasy.
- Stir in the drained kidney beans, diced tomatoes, beef broth, chili powder, cumin, cayenne pepper, salt, and pepper. Mix everything well to combine the ingredients evenly.
- Bring the mixture to a simmer over medium-high heat. Reduce the heat and let it cook for at least 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Serve hot, with optional toppings like shredded cheese, sour cream, or sliced green onions to enhance the flavor and presentation.
Notes
Chili can be made ahead of time for enhanced flavors. Allow to cool and store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg