Six Ingredient Beef Chili with Kidney Beans and Salsa
A thick pot of lean ground beef, kidney beans, chunky salsa, and chili seasoning that simmers on the stove in about 30 minutes.
Equipment
- Dutch oven
- Wooden spoon
- Can opener
Ingredients
Main Ingredients
- 1 ½ lb lean ground beef
- 1 oz chili seasoning mix 1 packet
- 30 oz canned kidney beans two 15 oz cans, drained and rinsed
- 32 oz chunky salsa two 16 oz jars
- 1 ½ cup low sodium beef broth
- ¼ cup chopped fresh cilantro
Instructions
Cooking
- Brown the beef. Cook the beef in a Dutch oven over medium high heat for 6 to 8 minutes, breaking it up, until no pink remains and it reaches 160 degrees F.
- Add the seasoning. Stir in the chili seasoning mix and cook for 1 minute until fragrant.
- Combine. Add the beans, salsa, broth, and cilantro, then stir well and bring to a gentle bubble.
- Simmer. Lower the heat and cook for 15 to 20 minutes, stirring often, until thick enough to coat a spoon.
- Serve. Rest for 5 minutes, then ladle into bowls with sour cream, cheese, and onions.
Notes
Substitutions: Use pinto or black beans in place of kidney beans, and swap ground turkey for the beef while cooking it to 165 degrees F.
Tips: Taste before adding salt, since the seasoning mix and salsa both carry plenty.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months.