Broke Weeknight Chili with Three Cans and Beef

• 1 pound ground beef
• 1 (15-ounce) can kidney beans, undrained
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Steps

1. 1 Brown ground beef in a large pot over medium heat until fully cooked, breaking it into crumbles.
2. 2 Stir in kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. 3 Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
4. 4 Taste and adjust seasoning if needed before serving.

Equipment

• Large pot
• Wooden spoon

Variations

• Add a can of dark beans or pinto beans for extra texture.
• Kick up the heat with diced jalapeños or a dash of hot sauce.

Substitutions

• Use turkey or plant-based ground meat for a lighter or vegetarian option.

Pairings

• Cornbread
• Cheesy garlic bread

Nutrition

Tips

• For extra flavor, cook the chili longer on low heat.
• Top with your favorite chili fixings like shredded cheese, sour cream, or diced onions.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat thoroughly.

Serving Suggestions

• Serve with warm cornbread or a side of garlic toast.
• Pair with a crisp salad for a balanced meal.

FAQ