Description
An easy and hearty chili perfect for weeknights, featuring seasoned ground beef and kidney beans in a rich tomato base.
Ingredients
Scale
- 1 lb ground beef (halal)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 cup beef broth (halal)
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, or chopped green onions
Instructions
- In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and cook until translucent, stirring occasionally, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Sprinkle in the chili powder, cumin, paprika, salt, and pepper. Stir the spices into the meat and cook for another 2-3 minutes to enhance their flavors.
- Pour in the diced tomatoes (with juices), tomato paste, kidney beans, and beef broth. Mix everything together until well combined.
- Bring the mixture to a boil and then reduce the heat to a simmer. Cover partially and let it simmer for about 20-30 minutes.
- After simmering, taste your chili and adjust the seasoning as needed. If you prefer more heat, you can add cayenne pepper or chopped jalapeños.
- Ladle the chili into bowls and top with optional toppings like shredded cheese, sour cream, or green onions. Enjoy!
Notes
For best flavor, allow the chili to simmer longer and consider making it a day ahead to let the flavors meld overnight.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg