Name: Hearty beef chili with kidney beans
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1 serving
Ingredients: 2 lb 93% lean ground beef; 2 (15-oz) cans red kidney beans, drained; 2 3/4 cups canned crushed tomatoes; 1 1/2 medium yellow onions, diced; 4 cloves garlic, minced; 1 tbsp extra virgin olive oil; 3 tbsp chili powder; 1 1/2 tbsp ground cumin; 2 tsp salt; 1 cup water; 1 tbsp lime juice

Nutrition

Per serving

2,583 calories

Protein: 247g; 38% of calories
Carbs: 195g; 30% of calories
Fat: 91g; 32% of calories

Instructions

Prep 20 min · Cook 40 min

Heat the oil in a large heavy pot over medium high heat. Add the onion and sauté for 5 minutes until softened. Stir in the garlic and cook for 1 minute more until fragrant.
Add the ground beef to the pot. Cook for 8 minutes, breaking it up with a spoon, until the meat is browned and cooked through. Done when opaque and browned, 160°F.
Stir in the kidney beans, crushed tomatoes, chili powder, cumin, salt, and water. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered, stirring occasionally, until the chili is thick and a spoon dragged across the bottom leaves a trail, about 40 minutes. Add a splash of water if it becomes too thick.
Stir in the lime juice. Taste for seasoning and add a pinch more salt if needed. Serve the chili in bowls.

Nutrition

Ingredients

Instructions

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