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Beef Chili

75 min6 servingsEasy5 / 5

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Beef Chili
A refined, lean, and robust chili utilizing the deep aromatics of toasted spices and whole garlic cloves for a complex flavor profile that stays well under 500 calories per portion.
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Recipe Details

Prep15m
Cook60m
Total75m
Servings: 6
Difficulty: Easy
Rating: 5 / 5
Per serving: 1.5 cups
464
Calories
31.4g
Protein
28.7g
Carbs
25.7g
Fat

Estimated from the ingredients. Check the packaging for exact numbers.

Tags:
BeefChiliHealthyComfort Food
MADE WITHCookEase Recipe CrafterCraft Your Own Recipe

Ingredients

Main

  • 1 ½lbLean ground beef(80/20)
  • 2tbspOlive Oil(Extra virgin)
  • 1largeYellow onion(Diced)
  • 2wholeBell peppers(1 red, 1 orange, diced)
  • 8cloveGarlic(Whole, peeled)
  • 28ozCrushed tomatoes(Canned, no salt added)
  • 15ozKidney beans(Drained and rinsed)
  • 15ozBlack beans(Drained and rinsed)
  • ½cupBeef Broth(Low sodium)

Seasoning

  • 2tbspChili powder(Standard mild)
  • 1tbspCumin(Ground)
  • 1tspSmoked paprika(Sweet or hot variety)
  • 1tspOregano(Dried)
  • 1 ½tspSalt
  • ½tspBlack pepper(freshly ground)

Garnish

  • ½cupCheddar cheese(Shredded, for topping)
  • ¼cupSour cream(Light, for topping)
  • 1wholeJalapeno(Sliced thinly)
  • 6pieceCornbread(squares, for serving)

Instructions

Chili Preparation

  1. 1 Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and cook until deeply browned, breaking up any large chunks.
  2. 2 Add the diced onions and bell peppers to the beef. Sauté for 5-7 minutes until softened.
  3. 3 Stir in the whole garlic cloves, chili powder, cumin, smoked paprika, and oregano. Toast for 1 minute until fragrant.
  4. 4 Add the crushed tomatoes, kidney beans, black beans, and beef broth. Stir well to combine.
  5. 5 Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally, until the sauce has thickened and the garlic is tender.

Serving

  1. 1 Ladle the chili into bowls.
  2. 2 Top each serving with a sprinkle of shredded cheddar, a dollop of sour cream, and fresh jalapeno slices.
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Chef's Notes & Tips

Tip 1 of 2

To maximize flavor without extra fat, toast your spices (cumin, paprika, chili powder) in the hot pan for 30 seconds before adding the liquids.

Tip 2 of 2

For the best texture, use whole garlic cloves—they will soften and melt into the sauce during the 45-minute simmer.