Yield: 4 Servings
Ground Beef Chili Recipe
Filled with lean ground beef, veggies, and beans, this is the best ground beef chili! Rich, hearty, and so easy to make.
Ingredients
- 1 lb lean ground beef
- 1 cup diced red onion, about 1/2 a large onion
- 1 cup diced carrot
- 4 oz can diced mild green chiles
- 8 oz can tomato sauce
- 3 oz tomato paste
- 1 15.5 oz can black beans, rinsed and drained
- 1 15.5 oz can kidney beans, rinsed and drained
- 1 cup frozen corn
- 2 cups beef broth
- 1 batch homemade chili seasoning, or 1 oz packet chili seasoning
- 1 teaspoon brown sugar, optional
Optional Toppings:
- Sour Cream
- Cilantro
- Tortilla Chips
- Red Onion
- Avocado
- Shredded Cheese
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Instructions
- Spray a large heavy-bottomed pot or Dutch oven with cooking spray and place over medium heat. Add the ground beef, breaking apart the meat as it browns. Drain off excess fat if desired and place back into pot.
- Add the onion and carrot and cook another 5 minutes, to slightly soften the vegetables.
- Add in the green chiles, tomato sauce, tomato paste, black beans, kidney beans, corn, beef broth, mild chili seasoning, and brown sugar. Stir well. Bring to boil, then reduce to simmer, stirring occasionally.
- Cook for 30 to 60 minutes at a gentle simmer. Chili is done when all veggies are soft and chili is flavorful and thick. It will thicken (reduce down) as it cooks. The longer you cook it, the more the flavors will develop.
- Serve with any desired toppings!
Notes
- Storage: Store any leftover chili in an airtight container, in the fridge, for up to 5 days. Leftover toppings should be stored separately.
- Reheating: To reheat, place the desired portion in a saucepan over medium-low heat and stir occasionally until heated through.
Nutrition
Serving: 1, Calories: 673kcal, Carbohydrates: 64g, Protein: 60g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 13g, Cholesterol: 139mg, Sodium: 1066mg, Fiber: 18g, Sugar: 15g