Description
Delicious and comforting fall dinner recipes perfect for any night of the week.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Shredded cheese, for topping (optional)
- Sour cream, for topping (optional)
Instructions
- Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the diced tomatoes, kidney beans, diced tomatoes and green chilies, chili powder, cumin, and cayenne pepper (if using).
- Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, stirring occasionally. For deeper flavor, simmer longer.
- Serve hot, topped with shredded cheese and sour cream if desired.
Notes
- Adjust the cayenne pepper to your preferred level of spice.
- This chili can be made ahead of time and reheats well.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1-6th of recipe
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
