Classic Chili

Name: Classic Chili
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs ground beef, 85% lean; 1 onion, diced; 1 bell pepper, diced (any color); 3 garlic cloves, minced; 3 tbsp chili powder; 2 tsp ground cumin; 1 tsp dried oregano; 1 tsp paprika; 1/4 tsp cayenne pepper; 1 tsp salt; 1/2 tsp black pepper; 2 cans diced tomatoes (14 oz cans), canned, with juices; 1 lg can tomato sauce (8/15 oz cans); 1 cup beef broth; 2 cans kidney beans (15 oz cans), canned, drained and rinsed; 1 tbsp brown sugar, packed; 1 tbsp olive oil; 1 cup cheddar cheese, shredded; 1/2 cup sour cream; 4 green onions, sliced; 1/4 cup fresh cilantro, chopped

A hearty and flavorful traditional chili with ground beef, beans, and a rich tomato base seasoned with aromatic spices. Perfect for game days, potlucks, or cozy family dinners.

75 minEasyServes 6380 cal/serving

AmericanDinnerStovetopHigh ProteinHigh FiberLow CarbLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

2 lbs ground beef, 85% lean
1 onion, diced
1 bell pepper, diced (any color)
3 garlic cloves, minced
3 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 tsp paprika
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
2 cans diced tomatoes (14 oz cans), canned, with juices
1 lg can tomato sauce (8/15 oz cans)
1 cup beef broth
2 cans kidney beans (15 oz cans), canned, drained and rinsed
1 tbsp brown sugar, packed
1 tbsp olive oil
1 cup cheddar cheese, shredded
1/2 cup sour cream
4 green onions, sliced
1/4 cup fresh cilantro, chopped

Instructions

1

Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
2

Add 2 lbs 85% lean ground beef and cook until browned, breaking it up with a spoon as it cooks, about 7-8 minutes. Ensure the beef reaches an internal temperature of 160°F (71°C).
3

Add 1 diced onion and 1 diced (any color) bell pepper to the pot. Cook until vegetables begin to soften, about 5 minutes.
4

Add 3 minced garlic cloves and cook for another 30 seconds until fragrant.
5

Stir in 3 tbsp chili powder, 2 tsp ground cumin, 1 tsp dried oregano, 1 tsp paprika, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute to toast the spices.
6

Add 2 cans canned, with juices diced tomatoes (14 oz cans), 1 lg can tomato sauce (8/15 oz cans), and 1 cup beef broth. Stir to combine.
7

Bring the mixture to a simmer, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
8

Add the 2 cans canned, drained and rinsed kidney beans (15 oz cans) and 1 tbsp packed brown sugar. Stir to combine.
9

Continue to simmer, uncovered, for another 20-30 minutes until the chili has thickened to your desired consistency. Stir occasionally to prevent sticking.
10

Taste and adjust seasonings as needed.
11

Serve hot with optional toppings such as 1 cup shredded cheddar cheese, 1/2 cup sour cream, 4 sliced green onions, and 1/4 cup chopped fresh cilantro.

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Questions

What internal temperature should Classic Chili reach?

For Classic Chili, the target internal temperature is 160 F (about 70 C), given in step 2. A probe thermometer removes the guesswork.

Can I use ground turkey instead of ground beef in Classic Chili?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Classic Chili uses 2 lbs ground beef, 85% lean.

How hot is Classic Chili?

Moderately. The heat in Classic Chili comes from 3 tbsp chili powder and 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Classic Chili dairy-free?

Yes. The dairy in Classic Chili is 1 cup cheddar cheese, shredded, 1/2 cup sour cream. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Is Classic Chili low-carb?

A serving of Classic Chili carries 9 g of carbohydrate, 8 g of it fiber. Against a strict 20 g keto day that is 45 percent of the budget; against a moderate 100 g low-carb day it is 9 percent.

How much protein is in Classic Chili?

One serving (the recipe makes 6) has 45 g of protein in about 380 calories, alongside 9 g carbohydrate and 18 g fat, plus 8 g fiber and 144 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

How long does Classic Chili keep?

Refrigerate what is left of Classic Chili within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Serve it with

Crispy Smashed Potatoes side
Brussels Sprout Slaw with Apple and Pecans salad
Classic BBQ Sauce sauce
Spiced Apple Cider drink

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