Easy Chili
This easy chili is a one-pot classic with ground beef, beans, tomatoes, and cozy spices simmered until thick and hearty.
Servings: 6 servings
Equipment
Ingredients
- 1 ½ pounds ground beef
- 4 cloves garlic minced
- 1 onion diced
- 1 green bell pepper diced
- 1 (15.5 ounce can) canned red kidney beans drained and rinsed
- 1 (14.5 ounce can) canned diced tomatoes with juices
- 14 ounces tomato sauce
- 1 cup beef broth
- 1 ½ tablespoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
Instructions
- Brown beef in a large pot over medium high-heat with garlic and onion. Cook until no pink remains and drain the fat.
- Add remaining ingredients and bring to a boil.
- Once boiling, turn down to a simmer and cook uncovered for 45-55 minutes or until it thickens.
Notes
- Thicken chili by simmering it for a longer time. Or mix equal amounts of cornstarch with water and stir into chili and simmer.
- If chili is too thick, add a bit more beef broth.
- Modify the level of spice by adding more or less chili powder. Add hot sauce, more chili powder or even jalapenos for added heat if desired.
- Refrigerate chili in a sealed container for 4-5 days.
- Freeze cooked and cooled chili in an air-tight container for about 2 months.
Nutrition
Calories: 293kcal | Carbohydrates: 26g | Protein: 33g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 701mg | Potassium: 1144mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1034IU | Vitamin C: 29mg | Calcium: 79mg | Iron: 7mg