It is 6pm and you are tired. Your family is hungry for something warm and filling. This high protein beef chili is the answer to your busy night.
There is nothing like a steaming bowl of chili on a cold winter evening. This recipe is simple, fresh, and incredibly satisfying. You will love how quickly it comes together in just one pot.
Why You Will Love This Recipe
This dish is a true meal prep hero for your weekly routine. It tastes even better the next day after the flavors meld. You get a massive 43 grams of protein in every single serving.
It uses simple pantry staples you likely already have. The bone broth adds a rich, deep flavor and extra nutrients. It is a budget-friendly way to feed a hungry crowd without any stress.
Simple Method
Making this chili is very straightforward and beginner-friendly. You simply brown the meat and toss in the aromatics. The stove does most of the hard work for you. No fancy equipment is needed for this delicious meal.
Ingredients You Will Need
These ingredients are fresh and wholesome for your family.
- 1.5 lbs 93% lean ground beef
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz) red kidney beans, rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 1 cup beef bone broth
- 2 tbsp tomato paste
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp cayenne pepper
- 1 tsp sea salt
- 0.5 tsp black pepper
Step-by-Step Instructions
- In a large Dutch oven or pot over medium-high heat, add the lean ground beef.
- Cook the beef until browned, breaking it into small crumbles with a wooden spoon.
- Add the diced onion and minced garlic to the pot and sauté for 5 minutes until the onion is translucent.
- Stir in the tomato paste, chili powder, cumin, paprika, oregano, and cayenne, cooking for 2 minutes to toast the spices.
- Add the crushed tomatoes, beef bone broth, and drained kidney beans to the mixture.
- Bring the liquid to a light boil, then reduce the heat to low.
- Simmer uncovered for 30 to 35 minutes, stirring occasionally to prevent sticking.
- Season with sea salt and black pepper to taste before serving.
Best Ways to Enjoy It
Serve this chili in big, warm bowls for the ultimate comfort. Top it with a dollop of Greek yogurt for extra creaminess. A sprinkle of sharp cheddar cheese makes it kid-approved and fun.
Pair it with a side of crusty bread or cornbread. You can also serve it over cauliflower rice for a lighter meal. It is perfect for a cozy night in with your favorite people.
Storage and Reheating
This chili stays fresh in the fridge for up to five days. Store it in airtight glass containers for the best results. It is also very freezer-friendly for those extra busy weeks.
Reheat it on the stove over medium heat until bubbling. You can also use the microwave for a quick lunch. Add a splash of broth if it becomes too thick.
Tips for Best Results
- Do not skip toasting the spices for two minutes.
- Rinse your beans thoroughly to remove excess sodium.
- Use bone broth for a richer flavor profile.
- Brown the beef well to get those tasty golden bits.
- For a winter crowd, double the batch easily.
- Add a squeeze of lime at the end for brightness.
- Let it sit for ten minutes before serving to thicken.
Easy Flavor Ideas
- Swap the beef for ground turkey for a leaner option.
- Add diced bell peppers for extra garden-fresh crunch.
- Use black beans instead of kidney beans for a change.
- Increase the cayenne pepper if you love a spicy kick.
Common Questions
Can I make this in a slow cooker?
Yes, you can easily adapt this for your slow cooker. Brown the beef and onions first for the best flavor. Cook on low for six hours for tender, delicious results.
Is this chili too spicy for kids?
This recipe has a mild to medium heat level. You can omit the cayenne pepper to keep it very mild. Most kids love the savory flavor of the beef and beans.
I hope this high protein beef chili brings comfort to your table tonight. It is a simple way to nourish your family during the cold months. Give it a try and enjoy every warm bite!
— Lidia
High Protein Beef and Bean Chili
Ingredients
- 1.5 lbs 93% lean ground beef
- 1 large yellow onion, diced
- 3 cloves garlic , minced
- 2 cans (15 oz) red kidney beans, rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 1 cup beef bone broth
- 2 tbsp tomato paste
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp cayenne pepper
- 1 tsp sea salt
- 0.5 tsp black pepper
Instructions
- In a large Dutch oven or pot over medium-high heat, add the lean ground beef.
- Cook the beef until browned, breaking it into small crumbles with a wooden spoon.
- Add the diced onion and minced garlic to the pot and sauté for 5 minutes until the onion is translucent.
- Stir in the tomato paste, chili powder, cumin, paprika, oregano, and cayenne, cooking for 2 minutes to toast the spices.
- Add the crushed tomatoes, beef bone broth, and drained kidney beans to the mixture.
- Bring the liquid to a light boil, then reduce the heat to low.
- Simmer uncovered for 30 to 35 minutes, stirring occasionally to prevent sticking.
- Season with sea salt and black pepper to taste before serving.
