Weeknight Beef Bean Chili
A thick pot of ground beef, two kinds of beans, and tomatoes seasoned with chili powder, cumin, and smoked paprika.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring spoons
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb ground beef 85 percent lean
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 15 oz diced tomatoes one can with juice
- 15 oz kidney beans one can, drained and rinsed
- 15 oz black beans one can, drained and rinsed
- 1 cup low sodium beef broth
- 1 tbsp sugar or maple syrup to balance acidity
Instructions
Cooking
- Build the base. Heat the oil in a pot over medium heat and cook the onion for 5 minutes, then add the beef and cook 6 to 8 minutes until browned.
- Add aromatics. Stir in the garlic for 1 minute, then add the chili powder, cumin, paprika, salt, and pepper and cook 1 minute more.
- Add the liquids. Add the tomatoes with juice, both cans of beans, the broth, and the sugar, stirring up any browned bits from the pot.
- Simmer. Reduce the heat to low and simmer with the lid tilted for 15 minutes, stirring now and then, until thick.
- Season and serve. Taste, adjust the salt, and ladle into bowls with your favorite toppings.
Notes
Substitutions: Use ground turkey in place of beef and add an extra tablespoon of oil.
Tips: Rinse the beans well and add water if the chili gets too thick. Toppings are not included in the nutrition numbers.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months and reheat to 165 degrees F.