Description
A delicious and warming beef chili recipe perfect for any occasion.
Ingredients
Scale
- 2 tbsp extra-virgin olive oil
- 1 medium sweet onion (diced small)
- 1 medium poblano pepper (diced small)
- 3 cloves garlic (minced)
- 1 lb. lean ground beef
- 2 tbsp tomato paste
- 2½ tbsp chili powder
- 1½ tbsp ground cumin
- 1½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 1½ cups beef broth
- 8 oz. can tomato sauce
- 15 oz. can petite diced fire roasted tomatoes (undrained)
- 16 oz. can red kidney beans (drained and rinsed)
Instructions
- Warm the olive oil in a large pot over medium-high heat. Add in the onion and poblano pepper; cook, stirring occasionally, for 3-4 minutes until the onion becomes translucent.
- Add in the garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the pot. Cook for 5-6 minutes, breaking it apart with a wooden spoon, until browned and no pink remains. Drain off most of the fat.
- Stir in the tomato paste, chili powder, cumin, salt, pepper, and cayenne until everything is thoroughly combined.
- Pour in the broth, tomato sauce, diced tomatoes (with their juice), and kidney beans. Stir well.
- Bring the liquid to a boil, then reduce heat to a gentle simmer (low to medium-low.) Cook, uncovered, for about 20 minutes, stirring occasionally to prevent sticking. Taste and adjust seasonings, if necessary.
- Remove the pot from the heat and let rest for 5 minutes.
- Serve in bowls with your choice of toppings and enjoy!
Notes
- Best served with cornbread or over rice.
- Feel free to adjust the level of spiciness by modifying the cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg