Ground Beef Chili with Red Beans

Course: Main Dish, Soup

Cuisine: American

Prep Time: 10

Cook Time: 1 15

Total Time: 1 25

Servings: servings

Calories: 366kcal

Author: Jazzmine Woodard

Easy, old-fashioned one-pot chili that's delicious and high in protein, fiber, and flavor!

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Equipment

Ingredients

1 green bell pepper
1 jalapeño
½ yellow onion
8 cloves garlic
2 pounds lean ground beef
2 teaspoons chili powder
1 teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon ground cumin
sea salt to taste
28 ounces crushed tomatoes
3 cups beef broth
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 bay leaf
3 cups canned red kidney beans or 1 ½ cup dried kidney beans, soaked
hot sauce to taste, optional

Instructions

Prep the Aromatics: Dice the peppers, onion, and crush or mince the garlic. Drain and rinse the beans. Set aside.
1 green bell pepper, 1 jalapeño, ½ yellow onion, 8 cloves garlic
Build the Flavor: Add ground beef to Dutch oven over medium heat and use a kitchen spoon or spatula to break it up into small chunks. Season with chili powder, black pepper, smoked paprika, cumin, and salt.
2 pounds lean ground beef, 2 teaspoons chili powder, 1 teaspoon black pepper, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, sea salt
Mix the beef and spices and cook until it starts browning (about five minutes).
Stir in the onion and peppers, and cook until the ingredients are fragrant and the onion starts to turn translucent (about four minutes), then add the garlic and cook one minute more.
Stir in the crushed tomatoes, broth, brown sugar, Worcestershire sauce, and bay leaf, then let the mixture come to a boil.
28 ounces crushed tomatoes, 3 cups beef broth, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, 1 bay leaf
Simmer and Serve: Reduce the heat to medium-low, add red beans, cover the pot, and simmer for about an hour or until the beans are tender. Taste test, adjust the seasoning, and add hot sauce as desired. Remove from heat and serve.
If you're using canned beans, you can simmer for about 40-45 minutes. Dry beans will need an hour to 1 ½ hour to cook through.
3 cups canned red kidney beans, hot sauce

Notes

Modifications

I use a whole fresh jalapeño with seeds, but you can use less or remove the seeds if you want the jalapeño flavor without the heat. It's pretty mild, though, so I encourage you to try the recipe as is!

Storage

To store, allow the chili to come to room temperature, then transfer to an airtight container and refrigerate for up to five days.

To freeze, let the chili cool to room temperature, then transfer to an airtight, freezer-safe container to freeze altogether, or portion-sized containers like Souper Cubes, to freeze individual servings. Once frozen, the chili keeps for up to four months.

Nutrition