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Beef Chili

Deep, smoky beef chili that's better the next day. Perfect for batch cooking.

gluten-free
🔥 Calories per serving: 520
🍽️ Serves: 6
⏱️ Prep: 15 min
🍳 Cook: 45 min
Ingredients
Beef Broth 1 cup
Canned Tomatoes 1 can, 28 oz
Cheddar Cheese for topping
Chili Powder 2 tbsp
Cumin 1 tsp
Garlic 4 cloves
Ground Beef 1.5 lbs
Kidney Beans 2 cans, 15 oz each
Onion 1 large
Paprika 1 tsp
Salt 1.5 tsp
Instructions
  1. Brown the ground beef in a large heavy pot over high heat, breaking it up as it cooks. Don't stir too early — let it develop color. Drain excess fat.
  2. Add diced onion and cook 5 minutes until softened.
  3. Add garlic, chili powder, cumin, and paprika. Stir and cook 2 minutes.
  4. Add canned tomatoes (with juices), kidney beans (drained), and beef broth. Stir well.
  5. Bring to a boil, then reduce to a low simmer.
  6. Cook uncovered for 35–40 minutes, stirring every 10 minutes. The chili should thicken noticeably.
  7. Season with salt. Taste and add more chili powder or cayenne for heat.
  8. If too thick, add a splash of beef broth. If too thin, simmer another 10 minutes.
  9. Serve with shredded cheddar and sour cream if desired.
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