🍽️ Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can kidney beans, drained
- 1 can diced tomatoes
- 1 can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup beef broth
- Shredded cheddar, sour cream and green onions for serving
👩🍳 Preparation
1
Brown the Beef
Cook the ground beef in a large pot over medium heat, breaking it into crumbles until browned.
⏱ About 6–8 minutes2
Cook the Onion
Add the diced onion and cook until softened.
⏱ About 4 minutes3
Add the Garlic and Spices
Stir in garlic, chili powder, cumin, smoked paprika, salt and black pepper.
⏱ About 1 minute4
Add Tomatoes
Stir in the diced tomatoes and tomato sauce.
⏱ About 2 minutes5
Add Beans and Broth
Add the kidney beans and beef broth, then stir well.
⏱ About 2 minutes6
Simmer
Bring the chili to a gentle simmer and cook uncovered so the flavors develop and the sauce thickens.
⏱ About 25–30 minutes7
Adjust Seasoning
Taste and add more salt, pepper or chili powder if desired.
⏱ About 1 minute8
Serve
Ladle into bowls and top with cheddar, sour cream and green onions.
⏱ About 2 minutes📦 Storage
Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
🍓 Serving Suggestions
Serve with cornbread, tortilla chips, rice, baked potatoes or a simple salad.