Beef and Lentil Chili with Smoked Paprika

• 1 pound ground beef
• 1 cup dried lentils, rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 2 cups beef broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add garlic and bell pepper, sauté for another 2 minutes.
3. 3 Stir in ground beef, breaking it apart with a spoon until browned.
4. 4 Mix in lentils, crushed tomatoes, tomato paste, and spices.
5. 5 Pour in beef broth, bring to a boil, then reduce heat and simmer for 40 minutes.
6. 6 Season with salt and pepper to taste.
7. 7 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot
• Wooden spoon
• Cutting board
• Knife

Variations

• Add kidney beans for extra protein.
• Use turkey instead of beef for a leaner option.

Substitutions

• Substitute vegetable broth for beef broth to make it vegetarian-friendly.
• Use canned lentils if you're pressed for time.

Pairings

• Cornbread
• Shredded cheddar cheese
• Sour cream

Nutrition

Tips

• For a richer flavor, use beef stock instead of broth.
• Feel free to add a dash of hot sauce if you prefer a kick.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with cornbread.
• Pair with a crisp green salad.

FAQ