Mama’s Beef Chili
Incredibly good, fiber and protein-packed beef chili simmered one pot or slow cooker with veggies, two kinds of beans, and plenty of warming spices. This easy beef chili recipe cooks in just 30 minutes for a nourishing family dinner or game day meal! Top your bowl with your favorite fix-ins and enjoy during the colder months.
Servings 4 servings
Calories 512cal
Ingredients
- Chili
- 2 tablespoons avocado oil
- ½ medium yellow onion, diced
- 1 large red bell pepper, diced
- 1 pound lean ground beef
- 1 ½ teaspoons kosher salt, plus more to taste
- Freshly ground black pepper
- 3 garlic cloves, minced
- 3 tablespoons chili powder
- 1 ½ teaspoons ground cumin
- 1 (28-ounce) can crushed tomatoes (not diced!)
- 2 tablespoons packed dark brown sugar
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can kidney beans or black beans, drained and rinsed
- ½ cup low-sodium chicken broth, plus more to thin if necessary
- Topping
- Tortilla chips or corn chips (such as Fritos)
- Shredded cheddar cheese
- Whole-milk plain Greek yogurt
- Fresh chopped cilantro
Instructions
- Cook the veggies: In a large pot, warm the oil over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until the veggies begin to soften, 5 minutes.
- Cook the beef: Push the veggies to the outside edges of the pot, then add the beef, season with the kosher salt and lots of freshly ground pepper, and cook, stirring occasionally and breaking up the meat with a wooden spoon, until cooked almost all the way through with just a little pink left, about 5 minutes. Add the garlic, chili powder, cumin, and cook, stirring frequently, until fragrant, about 30 seconds.
- Cook the chili: Stir in the crushed tomatoes, brown sugar, pinto beans, kidney beans (or black beans) and chicken broth. Raise the heat to high and bring to a boil, then reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the flavors are more developed and the chili thickens to your liking, about 30 to 45 minutes. Taste and add additional salt and pepper, as necessary.
- Serve: Transfer the chili to bowls. Top with the chips, cheese, a spoonful of Greek yogurt, and cilantro. Enjoy warm.
Notes
To make dairy-free: Skip the Greek yogurt and cheese topping, or use dairy-free yogurt and cheese.
To make it in your slow cooker:
- Reduce the chicken broth to 1/2 cup.
- Cook down the onion and bell pepper, then brown the beef before adding them to the crockpot.
- Add the rest of your ingredients and cook the chili on high for 2-4 hours or on low for 5-7 hours.
Nutrition
Serving: 1serving (without toppings) | Calories: 512cal | Carbohydrates: 48g | Protein: 37g | Fat: 21g | Saturated Fat: 6g | Fiber: 13g | Sugar: 13g