Best Beef Chili
This best beef chili is a one-pot wonder loaded with meat, beans, and bold spices. Ready in under 45 minutes, it’s hearty, healthy, and freezer-friendly.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Cutting board and knife
Ingredients
- - 1 lb ground beef 85/15
- - ½ medium yellow onion diced
- - 1 tbsp minced garlic
- - 1 15 oz can pinto beans, drained
- - 1 15 oz can kidney beans, drained
- - 1 15 oz can tomato sauce
- - 1 15 oz can diced tomatoes
- - 3 tbsp tomato paste
- - 1 tbsp maple syrup
- - 3 tbsp chili powder
- - 2 tsp garlic powder
- - 2 tsp cumin
- - ½ tsp smoked paprika
- - ½ tsp salt
- - ¼ tsp pepper
- - 1 cup beef broth
Instructions
- Brown beef with onion and garlic in a stockpot (7–10 min).
- Stir in beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup.
- Add all seasonings and pour in beef broth.
- Bring to a boil, then simmer for 15 minutes.
- Serve hot with toppings of choice.
Notes
- Adjust spice level to taste.
- Store leftovers in fridge for 5 days or freeze up to 3 months.
- Store leftovers in fridge for 5 days or freeze up to 3 months.