This Beef Chili recipe is truly a bowl of comfort thanks to a combination of spices, ground beef and diced canned tomatoes. The entire stew cooks in the same pot, which makes cleanup a breeze. However, you can cook the chili in a slow cooker for easier prep. Simply place all of the ingredients into the slow cooker and allow it to cook on low for 6 to 8 hours. The chili is done once the ground beef is fully browned and the liquid is slightly reduced. For a healthier version of this delicious and hearty stew, swap ground beef for turkey. Sharp Monterey Jack cheese and earthy cilantro dress up each portion of chili. But, feel free to add more toppings like sour cream, sliced jalapeños and/or diced onions. Also, serving the chili with a wedge of cornbread is a tasty choice as the buttery bread balances the stew’s spiced flavor.
Related: Click through to learn how to bake extra moist cornbread in just 15 minutes!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 Tbs. oil
- 1 onion, chopped (1½ cups)
- 2 cloves garlic, finely chopped
- 1 lb. ground beef
- 1 Tbs. chili powder
- ½ tsp. ground cumin
- 1 (14.5 oz.) can diced tomatoes
- Grated Monterey Jack cheese (optional)
- Fresh cilantro (optional)
Instructions
PrintIn pot, heat oil over medium-high heat. Add onion and garlic; cook, stirring occasionally, until onion is softened, about 5 min. Add ground beef, chili powder, cumin and ¾ tsp. salt; cook, breaking up beef into small pieces, until browned and cooked through, about 5 min.
Add tomatoes with their juice; bring to a boil. Reduce heat to medium-low. Cover; simmer, stirring occasionally, until flavors blend, about 30 min. If desired, top with Monterey Jack cheese and fresh cilantro.
Nutrition
- Calories: 374
- Fat: 26 gram
- Saturated Fat: 9 gram
- Trans Fat: 1 gram
- Protein: 21 gram
- Carbohydrate: 12 gram
- Fiber: 3 gram
- Cholesterol: 81 mg
- Sugar: 6 gram
- Sodium: 801 mg
