Name: Beef chili with toasted cumin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz 93% lean ground beef; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1 cup canned diced tomatoes, with juices; 1/4 cup water; 1 1/2 tsp olive oil; 1 3/4 tsp chili powder; 1 tsp ground cumin; 3/4 tsp smoked paprika; 1/2 tsp garlic powder; 3/4 tsp onion powder; 1/2 tsp dried oregano; 1/2 tsp salt; 1 tsp red wine vinegar

Nutrition

Per serving

483 calories

Protein: 47g; 38% of calories
Carbs: 23g; 18% of calories
Fat: 24g; 43% of calories

Instructions

Prep 15 min · Cook 30 min

Heat the olive oil in a small pot over medium heat. Add the diced onion and ground beef, breaking the meat up with a wooden spoon. Cook for 6 to 8 minutes until the onion is soft and the beef is browned. Add the minced garlic and cook for 1 minute until fragrant. Done when browned and opaque, 160°F.
Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, and dried oregano. Cook for 1 minute, stirring constantly, until the spices are fragrant and toast in the rendered fat.
Add the diced tomatoes with their juices, water, and salt. Bring to a boil, then reduce heat to low and simmer for 20 minutes to allow the flavors to meld and the liquid to thicken slightly.
Stir in the red wine vinegar. Taste and add a pinch more salt if needed before serving.

Nutrition

Ingredients

Instructions

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