Description
Make this easy 5 ingredient beef chili on any busy weeknight. Packed with ground beef, beans, and tomatoes, it is a cozy winter dinner for beginners.
Ingredients
- 1 tablespoon neutral cooking oil such as canola or avocado
- 1 pound lean ground beef
- 1 medium yellow onion finely chopped
- 2 tablespoons chili powder mild or medium
- 1 teaspoon ground cumin
- 1 can 14 to 15 ounces crushed or diced tomatoes
- 1 can 15 ounces kidney beans drained and rinsed
- 1 teaspoon fine salt plus more to taste
- 0.25 teaspoon black pepper
Instructions
- Warm the oil in a large pot over medium high heat until it shimmers.
- Add the ground beef and break it apart with a wooden spoon into small crumbles. Cook for 5 to 7 minutes, stirring often, until the meat is browned all over and no pink remains.
- Stir in the chopped onion, chili powder, cumin, salt, and black pepper. Cook for 3 to 4 minutes until the onion softens and smells fragrant.
- Pour in the crushed or diced tomatoes and the drained kidney beans. Stir well, scraping up any browned bits from the bottom of the pot.
- Bring the chili up to a gentle bubble, then reduce the heat to low so it is just barely simmering. Cover the pot and cook for 15 to 20 minutes, stirring once or twice, until the flavors blend and the chili thickens slightly.
- Taste the chili and add a little more salt or chili powder if you like a bolder flavor. If it seems too thick, stir in a splash of water until it reaches your preferred texture.
- Ladle the chili into bowls and top with shredded cheese, a spoon of creamy topping, and fresh herbs if using. Serve on its own, over rice, or with tortilla chips for dipping.
Notes
- Use ground turkey or chicken instead of ground beef for a lighter bowl of chili.
- Swap kidney beans for black beans or pinto beans, or use a mix of whatever canned beans you have.
- Add one chopped bell pepper along with the onion for extra vegetables and sweetness.
- Stir in a small diced sweet potato with the tomatoes for a heartier winter version.
- For extra warmth, add a pinch of smoked paprika or red pepper flakes along with the chili powder.
- Use a wide pot so the beef browns quickly instead of steaming, which builds better flavor.
- Rinse canned beans under cold water to remove excess starch and salt before adding to the pot.
- Let the chili sit off the heat for 5 minutes before serving so it can thicken slightly.
- Make a double batch and freeze half in flat freezer bags for an easy future dinner.
- Refrigerate leftover chili in an airtight container for up to 4 days.
- Freeze for up to 3 months, pressing out extra air from bags or containers to prevent ice crystals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American