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Beef Chili
75 min6 servingsEasy5 / 5
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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
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 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 Add the diced onions and bell peppers to the beef. Sauté for 5-7 minutes until softened.
- 3 Stir in the whole garlic cloves, chili powder, cumin, smoked paprika, and oregano. Toast for 1 minute until fragrant.
- 4 Add the crushed tomatoes, kidney beans, black beans, and beef broth. Stir well to combine.
- 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 Ladle the chili into bowls.
- 2 Top each serving with a sprinkle of shredded cheddar, a dollop of sour cream, and fresh jalapeno slices.

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