Hearty Beef & Bean Chili
This chili is rich, smoky, and full of bold flavor. Perfect for cozy nights or game day, and it makes plenty for leftovers. Scale up or down depending on how many hungry mouths you’ve got!
Ingredients
- 2 lbs ground beef (80/20 works best)
- 1 bell pepper, diced
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp kosher salt
- 1 tbsp black pepper
- 1 tbsp onion powder
- 2 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp smoked paprika
- 1 tsp regular paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (adjust to taste)
- 1 (28 oz) can whole San Marzano tomatoes (hand crushed)
- 1 (6 oz) can tomato paste
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 2 (15 oz) cans red kidney beans, drained
- Optional toppings: lite sour cream, shredded cheddar cheese, green onion
Instructions
- In a large Dutch oven, brown the ground beef over medium heat. Drain excess fat.
- Add all spices (chili powder, salt, pepper, onion powder, garlic powder, oregano, paprika, cumin, cayenne). Stir and cook 2–3 minutes to bloom the flavors.
- Add onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
- Stir in Worcestershire sauce and beef broth. Let simmer for 5 minutes.
- Mix in tomato paste until well incorporated. Cook another 5 minutes.
- Add crushed tomatoes. Stir well, bring to a simmer, and reduce heat to low. Simmer uncovered for 45–60 minutes, stirring occasionally, until thickened.
- Stir in kidney beans and cook another 5 minutes to heat through.
- Turn off heat, let rest for 10 minutes. Serve with your favorite toppings.
Macros per Serving (1 of 8)
- Calories: ~395
- Protein: 31g
- Fat: 19g
- Carbs: 26g