My recipe for the best ever beef chili, it’s easy and full of flavor. I love eating my beef chili with cornbread or tortilla chips, yum!
Total Time
2hr
4.7
9 Ratings
Author: In the Kitchen with Jonny
Servings:
6
Ingredients
•
2
Tbsp
Cooking Oil
•
1
lb
Ground Beef
•
1
Medium
Onion
, diced
•
1
Red Bell Pepper
, diced
•
2
cloves
Garlic
, minced
•
1
tsp
Salt
•
to taste
Ground Black Pepper
•
3
Tbsp
Tomato Paste
•
1 1/2
Tbsp
Chili Powder
•
1
tsp
Ground Cumin
or other ground cumin
•
1
tsp
Dried Oregano
•
1
tsp
Onion Powder
•
1
tsp
McCormick® Garlic Powder
•
1/4
tsp
Cayenne Pepper
or Pepper flakes
(optional)
•
1
can
(14 oz)
Small
Diced Tomatoes
•
1
can
(14 oz)
Beef Broth
•
1
can
(15 oz)
Red Kidney Beans
, drained
•
to taste
Cheddar Cheese
, shredded
•
to taste
Sour Cream
•
to taste
Scallions
Cooking Instructions
1.
Heat Cooking Oil (2 Tbsp) in a large pot over medium high heat. Add Ground Beef (1 lb) and cook until mostly browned, breaking it up as you go, two to three minutes.
2.
Add Onion (1), Red Bell Pepper (1), Garlic (2 cloves), Salt (1 tsp) and Ground Black Pepper (to taste). Cook for about three minutes, until onion is translucent.
3.
Add Tomato Paste (3 Tbsp), Chili Powder (1 1/2 Tbsp), Ground Cumin (1 tsp), Dried Oregano (1 tsp), Onion Powder (1 tsp), McCormick® Garlic Powder (1 tsp) and Cayenne Pepper (1/4 tsp). Cook until the tomato paste is well blended with the beef, about one minute.
4.
Add Diced Tomatoes (1 can) with juice, Beef Broth (1 can), and Red Kidney Beans (1 can). Stir together and bring to simmer, then turn down to medium-low to simmer gently. Cook for an hour and a half to 2 hours stirring occasionally, until the sauce thickens.
5.
Taste and adjust seasoning. Serve topped with Cheddar Cheese (to taste), Sour Cream (to taste) and Scallions (to taste).
Nutrition Per Serving
CALORIES
534
FAT
17.2 g
PROTEIN
37.6 g
CARBS
53.5 g
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