Simple Ground Beef Chili

Prep: 5 min 

Cook: 40 min 

Makes: 8 servings 

Calories: 327 g/serv

• Protein: 31g, (38%)
• Carb: 26g, (32%)
• Fat: 11g, (30%)

Ingredients 

• 2 lbs lean ground beef
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 (14.5 oz) cans diced tomatoes
• 2 (15 oz) can kidney beans, drained and  rinsed
• 1 (15 oz) can tomato sauce
• 2 Tbs chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1/4 tsp cayenne pepper, or to taste
• 1 cup beef broth

Optional toppings (not included in protein calculation): shredded cheddar cheese, sour cream, chopped green onions, chopped cilantro sliced, sliced jalapeños

Instructions 

1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned and crumbled. Use a spoon to break it up as it cooks. Drain any excess fat from the beef.
2. Add the onion and garlic to the pot with the cooked beef. Sauté for 3-4 minutes until the onions are translucent.
3. Stir in the chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper. Cook for an additional 2 minutes to toast the spices.
4. Add the diced tomatoes, kidney beans, and tomato sauce to the pot. Mix well.
5. Pour in the beef broth and stir to combine all the ingredients.
6. Bring the chili to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or longer if you prefer a thicker chili. Adjust seasonings, if desired.