Beef Chili
A one-pot beef chili with balanced meat and beans. An easy, everyday meal that reheats well and works for lunch or dinner.
Servings: 4
Ingredients:
- 1 lb. ground beef
- 4 tbsp avocado oil
- 1 cup tomato sauce
- 3 cups black beans, about 2 cans, drained and rinsed
- 1 onion, small, finely diced
- 2 garlic cloves, minced
- 2 cubanelle peppers, finely diced
- 2 tomatoes, medium, peeled and finely diced
- 3 cups beef broth
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp salt
- ¼ tsp black pepper
Method:
Start Cooking- Heat avocado oil in a large pot over medium heat.
- Add diced onion and sauté for 2–3 minutes until softened.
- Add cubanelle peppers and cook another 2–3 minutes.
- Add ground beef and garlic. Break the meat apart and cook until browned.
- Stir in diced tomatoes and tomato sauce. Cook for 3–4 minutes to soften the tomatoes.
- Pour in 3 cups beef broth.
- Add chili powder, cumin, salt, and black pepper. Stir well.
- Bring to a gentle boil, then reduce heat to medium and simmer uncovered for 10 minutes.
- Stir in black beans.
- Continue simmering uncovered for 15–20 minutes, until thickened to your liking.
- Serve warm. Bon appétit.
Kitchen Tools:
- Large heavy-bottomed pot or Dutch oven
Notes:
From the kitchen
- For a thicker chili, lightly mash a few spoonful of beans near the end of cooking.
- Simmer uncovered so the flavors concentrate and the texture stays hearty, not soupy.
- You can use any beans you prefer, or a mixed bean blend.
- Stir in a small splash of lemon juice at the end to brighten the flavors.
- Swap ground beef for ground turkey for a lighter version.
- Add a little red pepper flakes if you prefer heat.
- Serve warm with crusty bread, over rice, or topped with yogurt, shredded cheese, or fresh herbs.
- A simple green salad on the side makes it a complete, cozy meal.
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Nutrition:
Calories: 661 kcal | Carbohydrates: 44 g | Protein: 36 g | Fat: 39 g | Saturated Fat: 11 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 20 g | Trans Fat: 1 g | Cholesterol: 82 mg | Sodium: 1165 mg | Potassium: 1425 mg | Fiber: 15 g | Sugar: 7 g | Vitamin A: 1621 IU | Vitamin C: 63 mg | Calcium: 119 mg | Iron: 8 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Chili
WHY WE LOVE IT
It feels like a real meal, with balanced meat and beans that satisfy for lunch or dinner.
A LITTLE STORY
Chili, often called a “bowl of red,” has roots in 19th-century Texas. Though frequently associated with Mexican cuisine, the dish developed in Texas. The 1893 World’s Fair in Chicago introduced Texas chili to a national audience, helping spread it across the United States.
DID YOU KNOW?
Traditional Texas “Bowl o’ Red” contains no beans or tomatoes, only meat and peppers.
National Chili Day is celebrated on the fourth Thursday in February.
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