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Beef Chili
Make a delicious, hearty beef and red beans chili with this simple recipe. Perfect for weeknights, and it tastes even better the next day!
Course
dinner
Cuisine
American
Keyword
ground beef, red kidney beans
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
6
Calories
1198
kcal
Author
Corrie
Ingredients
1
pound
ground beef
1
can red kidney beans
drained
1
16-ounce can tomato sauce
1
large onion
diced
2
tablespoons
chili powder
Instructions
Heat a large pot over medium-high heat and add the ground beef. Brown the beef, breaking it up as it cooks.
Remove excess fat if desired, then add the diced onion. Cook until the onion is translucent.
Add the chili powder and stir to combine.
Pour in the tomato sauce and the drained red kidney beans.
Lower the heat and let the chili simmer for at least 30 minutes, stirring occasionally.
Taste and adjust seasoning with salt, pepper, or more chili powder as needed.
Serve hot, and enjoy!
Notes
Brown the beef thoroughly for better flavor.
Drain the fat after browning the meat if you want a lighter chili.
Taste and adjust seasoning after simmering for at least 30 minutes.
Chili tastes even better the next day; make extra for leftovers.
For a smoky touch, add a dash of liquid smoke or smoked paprika.
Nutrition
Calories:
1198
kcal
|
Carbohydrates:
8
g
|
Protein:
80
g
|
Fat:
93
g
|
Saturated Fat:
35
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
40
g
|
Trans Fat:
6
g
|
Cholesterol:
322
mg
|
Sodium:
569
mg
|
Potassium:
1539
mg
|
Fiber:
6
g
|
Sugar:
1
g
|
Vitamin A:
4744
IU
|
Vitamin C:
0.1
mg
|
Calcium:
135
mg
|
Iron:
12
mg