A rich, simmering pot of classic Tex-Mex chili made with hearty ground beef, tender beans, and a perfect blend of smoky spices. This one-pot wonder is the ultimate comfort food, perfect for game day or a cozy night in.
Prep20 min
Cook110 min
Servings6
Serving size: 1.5 cups
1009cal
76gprotein
108gcarbs
32g
Ingredients
2 tbsp Vegetable Oil
1 large Yellow Onion (Finely chopped)
1 large Green Bell Pepper (Finely chopped)
2 lb Ground Beef (80/20 lean-to-fat ratio recommended)
4 cloves Garlic (Minced)
1 pcs Jalapeño (Optional. Seeded and minced for less heat.)
Hearty, perfectly spiced Texas-style Chili con Carne - a protein-packed, soul-satisfying dinner!
This tex_mex dish is perfect for dinner. With 1008.51 calories and 76.14g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Mexican Oregano (Dried)
0.5 tsp Cayenne Pepper (Adjust to taste, or omit for mild chili)
1.5 tsp Kosher Salt (Adjust to taste)
0.5 tsp Black Pepper (Freshly ground)
3 tbsp Tomato Paste
28 oz Fire-Roasted Diced Tomatoes (Canned, undrained)
2 cups Beef Broth (Low-sodium is a good option)
30 oz Kidney Beans (Two 15-oz cans, rinsed and drained)
1 tbsp Brown Sugar (Packed. Balances acidity.)
Instructions
1
Sauté Vegetables
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the chopped onion and bell pepper. Cook, stirring occasionally, until softened and lightly browned, about 6-8 minutes.
2
Brown the Beef
Add the ground beef to the pot. Cook, breaking it apart with a spoon, until it is browned all over, about 7-8 minutes.
Carefully drain off the excess grease from the pot.
Stir in the minced garlic and optional jalapeño. Cook for 1 minute more until fragrant.
3
Bloom Spices and Tomato Paste
Add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper to the pot. Stir constantly for 1 minute to toast the spices and release their aroma.
Stir in the tomato paste and cook for another minute, coating the meat and vegetables.
4
Simmer the Chili
Pour in the fire-roasted tomatoes (with their juice), beef broth, and brown sugar. Stir well, scraping up any browned bits from the bottom of the pot.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 90 minutes, stirring occasionally. A longer simmer (up to 2 hours) will result in a deeper flavor.
5
Add Beans and Thicken
Stir in the drained and rinsed kidney beans.
Continue to simmer, uncovered, for another 15-20 minutes. This allows the chili to thicken slightly and the beans to heat through.
6
Serve
Taste the chili and adjust seasoning with more salt or spices if needed.
Ladle into bowls and serve hot with your favorite toppings like shredded cheddar cheese, sour cream, chopped cilantro, or green onions.
