Beef Chili

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 can tomato sauce
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, green onions

Steps

1. 1 Brown ground beef in a large pot over medium heat; drain fat.
2. 2 Add onion and garlic, cooking until softened.
3. 3 Stir in kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, salt, and pepper.
4. 4 Bring to a boil, then reduce heat and simmer for 30 minutes.
5. 5 Serve hot with desired toppings.

Nutrition

Tips

• For extra flavor, add a splash of beer or coffee with the tomatoes.
• If you prefer a thicker chili, mash some beans before adding.
• Ensure ground beef reaches 160°F for food safety.
• Add a touch of cocoa powder for depth of flavor.
• Leftovers taste even better the next day!

Storage

Store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Reheat gently on the stove.

Serving Suggestions

• Serve with warm cornbread.
• Pair with a crisp green salad.
• Enjoy with tortilla chips on the side.
• Add a dollop of avocado for creaminess.

FAQ