High Protein Beef Chili
Thick, hearty, and deeply savory, this High Protein Beef Chili delivers all the slow-simmered flavor you crave in a fraction of the time. It's the perfect one-pot meal for a satisfying weeknight dinner or easy meal prep.
Equipment
- Large pot or Dutch oven
Ingredients
- 1 pound ground Beef, 93% lean
- 1 teaspoon kosher salt, plus more to taste
- 1/2 small onion, chopped
- 1 medium red bell pepper, chopped
- 1 15 ounce can reduced-sodium black beans, rinsed, drained
- 1 10 ounce can mild diced tomatoes with green chilies, drained
- 1/2 cup canned tomato sauce
- 3/4 cup light beer such as corona light, Or swap for 3/4 cups reduced-sodium beef broth
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- black pepper, to taste
Optional Toppings:
- chopped red onions, cilantro leaves, lime wedges, sour cream, cheddar, avocado
Instructions
Build the Flavor Base
- Set a large pot or Dutch Oven over medium-high heat. Add the ground beef, season with 1 teaspoon kosher salt, and cook for about 5 minutes, breaking it into crumbles, until the meat is browned and no pink remains.
- Add the chopped onion and red bell pepper to the pot. Cook for 1 to 2 minutes, stirring occasionally, until the vegetables begin to soften and smell fragrant.
Bloom the Spices and Combine
- Add the cumin, chili powder, paprika, and garlic powder. Stir constantly for about 30 seconds until the spices are aromatic. (This is also where you would add the optional cocoa and espresso powder).
- Pour in the rinsed black beans, drained diced tomatoes, tomato sauce, and light beer (or beef broth). Season with black pepper and stir everything together until well combined.
Simmer Low and Slow
- Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for at least 60 minutes, stirring occasionally. The chili should become thick and deeply savory.
Finish and Serve
- Remove the pot from the heat. Stir in the apple cider vinegar to brighten the flavors. Taste and adjust seasoning, adding more salt if needed.
- Ladle into bowls and serve hot with your favorite toppings like shredded cheddar, sour cream, and chopped red onions.
Notes
Ingredient Notes: You can substitute kidney or pinto beans for black beans. For a smokier flavor, use fire-roasted diced tomatoes. If you prefer to omit alcohol, use reduced-sodium beef broth instead of beer.
Flavor Secret: For a deeper, richer flavor without tasting like coffee or chocolate, add 1 tablespoon of unsweetened cocoa powder and 1 teaspoon of instant espresso powder along with the other spices.
Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
Troubleshooting: If your chili is too watery, simply simmer it uncovered for 15-20 minutes to thicken. If it's too bland, don't be afraid to add more salt at the end—it makes a huge difference.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 415kcalCarbohydrates: 26gProtein: 34gFat: 18gSaturated Fat: 7gCholesterol: 95mgSodium: 850mgPotassium: 700mgFiber: 10gSugar: 6gVitamin A: 550IUVitamin C: 35mgCalcium: 80mgIron: 4mg
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