Description
A hearty chili con carne made with ground beef, kidney beans, and fire-roasted tomatoes.
Ingredients
Scale
- 1 lb ground beef (lean)
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 2 cans (14 oz each) diced tomatoes (fire-roasted preferred)
- 1 can (15 oz) kidney beans (rinsed)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 2 cups beef broth (low-sodium)
Instructions
- Prep your ingredients: Chop onions and mince garlic.
- Heat olive oil in a large pot over medium heat; sauté onions until golden, about 5 minutes. Add minced garlic.
- Brown the ground beef in the pot for about 7 minutes until no longer pink; drain excess fat if needed.
- Stir in canned tomatoes and kidney beans with their juices.
- Add chili powder and cumin; mix well and bring to a gentle boil, then reduce heat and simmer uncovered for at least 30 minutes, stirring occasionally.
Notes
- For a spicier chili, consider adding jalapeños or red pepper flakes.
- Let the chili sit for a while after cooking to enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg