Description
An incredibly flavorful and comforting chili recipe made in one pot, perfect for busy weeknight meals.
Ingredients
Scale
- 200 grams Creamy Kidney Beans
- 1 Plump Garlic Clove, minced
- 100 ml Beef Stock
- 1/2 stick Ceylon Cinnamon
- 1 sprig Thyme
- 250 grams Premium Ground Beef
- 1/2 tsp Ground Cumin
- 1 tsp Sweet Paprika
- 1/2 tsp Dried Oregano
- 1/2 Red Chili Pepper, finely chopped
- 1.5 Fresh Tomatoes, finely chopped
- 200 grams Canned Tomatoes
- 1 tbsp Tomato Puree
- 1/2 Large Crimson Onion, diced
- 1/2 Bay Leaf
- Salt and Pepper, to taste
- Olive Oil, for drizzling
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat and sauté the onion, garlic, chili pepper, and thyme for 3-5 minutes until onions are translucent.
- Add the ground beef, breaking it up as it cooks for 5-7 minutes until browned.
- Sprinkle in the cumin, paprika, and oregano, stirring to combine.
- Add the fresh tomatoes, canned tomatoes, and tomato puree; stir to deepen the flavor.
- Pour in the beef stock, and add the cinnamon and bay leaf, stirring gently.
- Let the chili simmer on low-medium heat for 30-40 minutes, stirring occasionally.
- Fold in the kidney beans and warm for an additional 5 minutes.
- Season with salt and pepper to taste, and remove the cinnamon stick and bay leaf before serving.
- Ladle into bowls and enjoy with optional toppings.
Notes
This chili is freezer-friendly and can be stored in the refrigerator for 3-4 days. Great for using up leftovers!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg