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Bowl of classic beef chili with cilantro garnish

Easy Ground Beef Chili with Beans (One Pot!)

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Description

Ground beef chili that's healthy and flavorful with lean ground beef, kidney beans, and lots of veggies! This one-pot chili makes for a high-protein, cozy dinner recipe with leftovers for the next day.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1/2 cup celery, finely diced
  • 1 clove garlic, minced
  • 2 pounds lean ground beef or sirloin (around 90% lean is great)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • 2 tablespoons chili powder
  • 4 tablespoons tomato paste
  • 3/4 cup tomato juice or sauce
  • 1 14-ounce can petite diced tomatoes
  • 1 16-ounce can dark red kidney beans, rinsed and drained
  • 1 4-ounce can diced green chili peppers
  • 2 cups beef broth
  • 1 tablespoon sugar
  • 1 tablespoon Worcestershire sauce
  • Suggested toppings: shredded cheddar, sour cream, Greek yogurt, avocado or green onions, tortilla chips

Instructions

  1. Sauté aromatics. Preheat olive oil in a large soup pot over medium heat. Add onion, celery and garlic and sauté until softened and translucent, 5-7 minutes.
  2. Add beef & spices. Add the ground beef, salt, pepper, oregano, cumin, and chili powder. Sauté until the beef is completely browned and cook through.
  3. Tomato paste. Add the tomato paste and sauté for 2-3 minutes.
  4. Add remaining ingredients & simmer. Add tomato sauce, diced tomatoes, kidney beans, green chilies, beef broth, sugar, and Worcestershire. Stir to combine. Bring to a boil and then simmer on low for 20-30 minutes (longer for best flavor!).
  5. Serve. Serve scooped hot into bowls with your favorite toppings.

Equipment

Notes

  1. Storage & freezing instructions. Store cooled leftover chili in an airtight container in the fridge for up to 5 days. Freeze for up 3 months. Thaw in the fridge and reheat on the stove when ready to enjoy.
  2. Beef/sirloin. A little bit of fat is good here for juiciness and flavor! 90% lean, or close, is a good starting point.
  3. Slow cooker. You can make classic beef chili in the slow cooker, too! Just partially brown the beef instead of fully browning to avoid drying it out. Then, add all the ingredients in the order listed, cover, and cook on high for four hours or low for eight hours.
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Category: Soup/Chili
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 417
  • Sugar: 9.6 g
  • Sodium: 1153.2 mg
  • Fat: 14.4 g
  • Carbohydrates: 32.3 g
  • Fiber: 7.7 g
  • Protein: 41 g
  • Cholesterol: 94.9 mg

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Find it online: https://www.rootsandradishes.com/the-best-classic-beef-chili/