Slow Simmered Ground Beef Chili
Ground beef simmered for two hours with tomatoes, kidney beans, garlic, and chili spices until thick and rich.
Equipment
- Large heavy pot
- Wooden spoon
- Can opener
Ingredients
Main Ingredients
- 2 lb ground beef 80 percent lean
- 1 medium onion diced
- 2 cloves garlic minced
- 15 oz diced tomatoes
- 15 oz tomato sauce
- 1 cup low sodium beef broth
- 15 oz kidney beans drained and rinsed
- 2 tbsp chili powder
- 2 tsp ground cumin
- ½ tsp cayenne pepper
- ½ tsp salt
- 1 tsp black pepper
Instructions
Cooking
- Brown the beef. Cook the beef over medium heat for 8 minutes until no pink remains and drain the fat.
- Add aromatics and spices. Cook the onion for 4 minutes, then stir in the garlic and spices for 1 minute.
- Add the liquids. Pour in the tomatoes, sauce, and broth and scrape the bottom of the pot.
- Simmer low. Cook partly covered on low heat for about 2 hours, stirring every 20 minutes.
- Add the beans. Stir in the beans for the last 30 minutes and serve with toppings.
Notes
Substitutions: Leave out the beans for a classic meat only chili.
Tips: Keep the pot partly covered and stir from the bottom so the sauce does not stick. Toppings are not included in the nutrition numbers.
Storage: Refrigerate for 3 to 4 days or freeze for 3 months.