Description
A hearty and flavorful classic beef and bean chili recipe that can be prepared in just 40 minutes.
Ingredients
Scale
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) diced tomatoes
- 2 cups beef broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp chili powder
- ½ tsp cumin
- Salt and pepper to taste
- Shredded cheddar, sour cream, and chopped parsley for topping
Instructions
- In a large pot, cook ground beef over medium heat until browned; drain excess fat.
- Add onion and garlic; sauté until softened.
- Stir in tomato paste, chili powder, and cumin; cook for 1 minute.
- Add diced tomatoes, kidney beans, and beef broth; stir to combine.
- Simmer uncovered for 25–30 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot topped with cheddar, sour cream, and parsley.
Notes
- For a spicier chili, add diced jalapeños or cayenne pepper.
- This chili can be made ahead of time and tastes even better the next day.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg