Classic Easy Beef Chili
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 518
- Total Fat
- 34
- Saturated Fat
- 12
- Carbohydrates
- 28
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 28
- Cholesterol
- 97
- Sodium
- 854
- Total: 2 hr 35 min
- Active: 30 min
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
1 jalapeño, seeded and minced
3 cloves garlic, minced
2 pounds ground beef
2 tablespoons chili powder
1 tablespoon plus 1/2 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1 bay leaf
One 5-ounce can tomato paste
One 28-ounce can diced tomatoes
One 16-ounce can kidney beans, drained and rinsed
1 tablespoon white vinegar
Chili Bar Toppings:
1/2 cup sour cream
1/2 cup grated Cheddar
1 jalapeño, thinly sliced
1/4 cup cilantro leaves
1/2 cup lightly crushed tortilla chips
Baked potatoes, for serving
Directions
- Heat a large Dutch oven over medium-high heat with the olive oil. Add the onion and cook until softened, about 5 minutes. Add the jalapeño and cook for another minute or two. Add the garlic and cook until aromatic, another minute.
- Add the ground beef and cook until crumbled and just cooked through without getting too brown, 5 to 7 minutes. Sprinkle over the chili powder, salt, cumin, oregano, garlic powder, onion powder, pepper and bay leaf and cook again for another few minutes.
- Add the tomato paste and stir to cook and coat the meat, 1 to 2 minutes. Add the diced tomatoes and 1 cup water and bring to a simmer. Allow to simmer for 1 hour.
- Add the beans and simmer, partially covered, for an additional hour. Stir in the vinegar.
- Serve with your toppings of choice.