Description
Learn how to make a delicious Beef and Bean Chili that’s perfect for cozy nights in. This easy recipe will warm you up from the inside out!
Ingredients
- 1 medium yellow onion (150g)
- 3 cloves garlic
- 2 (about 425g) cans kidney beans
- 2 tablespoons (30 ml) vegetable oil
- 2 pounds ground beef (900g)
- 2 teaspoons (10 ml) salt, plus more as needed
- 1/2 teaspoon (3 ml) freshly ground black pepper
- 2 tablespoons (30 ml) chili powder
- 1 tablespoon (15 ml) ground cumin
- 1 tablespoon (15 ml) unsweetened cocoa powder
- 2 teaspoons (10 ml) dried oregano
- 1 teaspoon (5 ml) paprika
- 1/4 teaspoon (1 ml) cayenne pepper (optional)
- 1 (793g) can fire-roasted crushed tomatoes
- 1 (411g) can low-sodium beef or chicken broth (scant 480ml)
- 1 teaspoon (5 ml) apple cider vinegar
- Plain Greek yogurt
- Shredded cheddar cheese
- Thinly sliced scallions
- Diced avocado
- Fresh cilantro
- Tortilla chips
Instructions
- Chop 1 medium yellow onion into small pieces (approximately 1 1/2 cups). Finely chop 3 cloves of garlic. Drain and rinse 2 cans of kidney beans (about 425g each).
- Warm 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat until it glistens. Add the diced onion and cook, stirring from time to time, until it becomes soft, around 3 to 5 minutes. Introduce the minced garlic and sauté until its aroma is released, about 1 minute. Mix in 3 tablespoons of tomato paste, ensuring the onions are well-coated. Continue to cook, stirring occasionally, until the mixture darkens, for 2 to 3 minutes.
- Incorporate 2 pounds of ground beef, 2 teaspoons of salt, and 1/2 teaspoon of freshly ground black pepper. Cook, breaking the meat apart with a wooden spoon, until it is browned and fully cooked, roughly 6 to 8 minutes. Add 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 tablespoon of cocoa powder, 2 teaspoons of dried oregano, 1 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper if desired. Mix well to coat the meat and let it cook for an additional minute.
- Combine the kidney beans, 1 can of fire-roasted crushed tomatoes (793g), and 1 can of low-sodium beef or chicken broth (411g), stirring everything together. Bring the mixture to a boil. Lower the heat to keep a gentle simmer. Let it cook, stirring occasionally, until the flavors blend and the mixture thickens slightly, for about 30 to 40 minutes.
- Take the pot off the heat. Stir in 1 teaspoon of apple cider vinegar. Taste and adjust seasoning with more salt if required. Serve the chili in bowls and garnish with your preferred toppings.
Notes
- Consider using lean ground beef or turkey for a healthier option.
- Top the chili with plain Greek yogurt for a creamy element.
- Enhance freshness by adding lime juice or fresh chopped cilantro before serving.
