Ground Beef Chili
Easy and flavorful family dinner! Filled with protein from the ground beef and beans. Super-delicious!
Equipment
- Large Dutch oven with a lid
Ingredients
- 3 pounds ground beef
- 1 tablespoon neutral oil (avocado, vegetable, etc.)
- 1 yellow onion, diced
- 2 tablespoons garlic, minced
- 4 ounces tomato paste
- 1 tablespoon ground cumin, see Notes
- 1/4 cup dark chili powder
- 1 tablespoon ancho chile powder
- 1 tablespoon chipotle chile powder
- 1/2 teaspoon ground coriander
- 2 tablespoons smoked paprika, hot or mild
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon freshly-cracked black pepper
- 1 28-ounce can crushed tomatoes
- 1 28-ounce can San Marzano tomatoes, undrained
- 2 tablespoons Mexican oregano
- 2 cup unsalted beef broth
- 1 heaping tablespoon roasted beef base, my favorite brand
- 1 15-ounce can dark red kidney beans, drained and rinsed
- 1 15-ounce can light red kidney beans, drained and rinsed
- kosher salt, to taste
Optional Toppings:
- Diced red onion
- Sliced green onions
- Sliced jalapenos, fresh, pickled, fermented, etc.
- Sour cream
- Shredded cheese (cheddar, Monterey Jack, etc.)
- Chopped cilantro
- Saltine Crackers
- Tortilla chips
- Hot sauce
- Cornbread
- Corn chips, such as Fritos
Instructions
- Brown the ground beef in a large Dutch oven (that has a lid) over medium-high heat until no pink remains. Drain well. Set aside.
- Over medium-low heat, add 1 tablespoon of neutral oil to the pot. Saute the onions until very soft. Add the garlic, tomato paste, cumin, dark chili powder, ancho chile powder, chipotle chile powder, coriander, smoked paprika, garlic and onion powders, and black pepper. Stir until very fragrant, and is darkening in color, approximately 3 to 4 minutes.
- Add the crushed tomatoes and San Marzano tomatoes, crushing by hand as you add them to the pot.
- Add the oregano, beef stock/broth, and beef concentrate. Stir to combine and allow the concentrate to dissolve throughout the mixture.
- Add both kidney beans and stir. Taste and adjust any seasonings and the salt.
- Turn the heat down to a low, gentle simmer. Place the lid slightly ajar (about 1” opening) on the pot and simmer for 30 minutes, stirring occasionally.
- Stir, taste again (careful; chili will be hot), and adjust any seasonings.
- Serve very warm with any preferred toppings.
Notes
Toast then grind cumin seeds for a bit more intense cumin flavor.
This chili freezes very well. Freeze for up to 3 months in an airtight container.
Nutrition chart is calculated without added salt. No toppings are included in the chart either. Please, calculate for yourself if necessary.
Nutrition Facts
Ground Beef Chili
Amount per Serving
Calories
647.7
% Daily Value*
Fat
37.57
g
58
%
Saturated Fat
13.34
g
83
%
Trans Fat
2.01
g
Polyunsaturated Fat
1.52
g
Monounsaturated Fat
16.49
g
Cholesterol
120.77
mg
40
%
Sodium
963.01
mg
42
%
Potassium
1204.54
mg
34
%
Carbohydrates
36.19
g
12
%
Fiber
9.01
g
38
%
Sugar
13.61
g
15
%
Protein
40.32
g
81
%
Vitamin C
22.5
mg
27
%
Calcium
186.23
mg
19
%
Iron
8.73
mg
49
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!