Stovetop Ground Beef Chili
A one pot beef chili with kidney beans, tomatoes, and warm spices, simmered until thick and served with cheddar and sour cream.
Equipment
- Large pot
- Wooden spoon
- Can opener
Ingredients
Main Ingredients
- 1 lb ground beef lean or regular
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 can diced tomatoes 14 1/2 ounce can with juice
- 1 cup low sodium beef broth
- 1 can kidney beans 15 ounce can, drained and rinsed
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese for serving
- ½ cup sour cream for serving
- ¼ cup sliced green onions for garnish
- ¼ cup chopped cilantro for garnish
Instructions
Cooking
- Brown the meat. Cook the beef in a large pot over medium heat for 6 to 8 minutes until no pink remains and the edges are browned, then drain extra fat.
- Build the base. Add the onion and cook for 4 to 5 minutes until translucent, then stir in the garlic, spices, salt, and pepper for 1 minute until fragrant.
- Add the liquids. Pour in the tomatoes with juice and the broth, scrape the pot bottom, and bring to a gentle boil.
- Simmer. Add the beans, reduce the heat to low, and cook partly covered for 35 to 40 minutes, stirring every 10 minutes, until thick.
- Serve. Ladle into bowls and top with cheddar, sour cream, green onions, and cilantro.
Notes
Substitutions: Use black beans or pinto beans instead of kidney beans, and vegetable broth in place of beef broth.
Tips: Brown the beef to 160 degrees F and spoon off extra fat before adding the liquids. Simmer longer for a thicker chili.
Storage: Refrigerate for 3 to 4 days or freeze without toppings for up to 3 months. Reheat to 165 degrees F.