Easy Ground Beef Chili with Beans
Easy Ground Beef Chili with Beans is one of my family’s favorite meals. I love this dish for several reasons. First of all, it only takes a few minutes to prepare, and then it cooks by itself. Secondly, it’s inexpensive to make. Thirdly, I usually have all the ingredients already on hand. And, lastly, the leftover chili reheats very well, and also freezes very well. I start this dish by browning the beef. Next, I add the spices and tomato sauce, and let it simmer away. Finally, I top the chili with all kinds of delicious toppings.
The Equipment I Used
- A Dutch Oven- I used my Staub Dutch oven to cook my chili. But, you can use any four quart pot.
The Ingredients Needed for Easy Ground Beef Chili with Beans
- Ground Beef- Use ground chuck meat. It’s more tender and moist compared to other ground beef.
- Tomato Sauce- You can use your favorite canned tomato sauce. I used Hunt’s.
- Kidney Beans- I always use dried beans, that I cook myself. I boil them for ten minutes, and then simmer them for one hour, or until they’re tender.
- Tortilla Chips- Use a good corn tortilla chip.
- Sour Cream- I like full fat sour cream, not low fat.
- Pomegranate Seeds- My family really likes these on their chili.
How I Made my Chili
- First, I browned the beef.
- Next, I added the spices and tomato sauce and cooked it for forty minutes.
- Then, I added the beans and let the chili cook for five more minutes.
- Finally, I topped my chili with sour cream, tortilla chips, red onion, avocado, and pomegranate seeds.
This Easy Ground Beef Chili with Beans is the perfect meal for a cool night. I really love how versatile chili is. Sometimes I serve it on top of hotdogs, or nachos. It’s also yummy over macaroni and cheese. If you love chili, you need to try this quick and easy version.
Easy Ground Beef Chili with Beans
Ingredients
For the Chili:
- 1 tbsp. extra virgin olive oil
- 1½ pounds ground beef chuck meat
- 2 tbsp. chili powder
- 1 tbsp. ground cumin
- ½ tsp. kosher salt
- 1 tsp. each oregano, garlic powder, onion powder
- 1½ cups tomato sauce
- 1 cup cooked kidney beans
For the toppings:
- 1 cup sour cream
- 2 cups tortilla chips
- 1 chopped avocado
- ½ cup chopped red onion
- 1 lime, quartered
- ½ cup cilantro leaves
- 1 cup pomegranate seeds
Instructions
- In a Dutch oven over medium heat, heat the oil and brown the beef.
- Stir in all the spices and the tomato sauce. Cover, and simmer on low heat for forty minutes.
- Add the beans, cover, and cook for five minutes.
- Top each serving with the toppings.
