Published May 3rd
Prep 10m Cook 30m Additional - Ready In 40m
Servings 4 servings Calories 299

A classically easy chili recipe with four additional variations ranging from Cincinnati to Morocco.

Recipe Ingredients

  • 1 pound ground beef (93% lean or leaner)
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1 (14 ounce) can reduced-sodium or regular beef broth
  • 1 (14.5 ounce) can diced tomatoes with green chiles
  • 2 tablespoons chili powder
  • Shredded Cheddar cheese, chopped fresh cilantro, minced green onion (optional)

Cooking Directions

  1. 1 Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
  2. 2 Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with toppings, as desired.

Nutrition Facts

  • Calories 299
  • Carbohydrate 24.4 g
  • Cholesterol 70.4 mg
  • Fat 7.3 g
  • Fiber 9.9 g
  • Protein 34.1 g
  • Saturated Fat 2.9 g
  • Sodium 973.3 mg
  • Sugar 0.7 g

Chef's Notes

Moroccan Variation: Prepare recipe as directed above, adding 1/4 teaspoon pumpkin pie spice and 1/4 cup chopped pitted dates or golden raisins with ingredients in step 2. Serve over hot cooked couscous. Garnish with toasted sliced almonds, chopped fresh mint and Greek yogurt, as desired; Mexican Variation: Prepare recipe as directed above, adding 1 tablespoon cocoa powder with ingredients in step 2. Garnish with chopped fresh cilantro, pepitas (pumpkin seeds) and corn tortilla chips, as desired. Serve with corn tortillas; Italian Variation: Prepare recipe as directed above, adding 1-1/2 teaspoons fennel seed with ingredients in step 2. Before removing from heat, stir in 3 cups fresh baby spinach. Cover; turn off heat and let stand 3 to 5 minutes or until spinach is just wilted. Serve over hot cooked orecchiette or cavatappi, if desired. Garnish with grated Parmesan cheese and pine nuts, as desired; Cincinnati Variation: Prepare recipe as directed above, adding 3 tablespoons white vinegar and 1 teaspoon ground cinnamon with ingredients in step 2. Serve over hot cooked elbow macaroni. Garnish with chopped white onion, sour cream and shredded Cheddar cheese, as desired; Cook's Tip:  One can (14-1/2 ounces) diced tomatoes combined with 2 tablespoons diced canned chiles may be substituted for diced tomatoes with green chiles; Cook's Tip:  Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of ground beef doneness; Cook's Tip:  For a thicker consistency, prepare as directed, adding 1 tablespoon cornmeal with ingredients in step 2; This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.

Reviews

  1. I liked this chili. it had a good flavor especially with the green chilis but it was watery even after letting it simmer for twice the amount of time it called for
  2. The beauty of this recipe is that it does not require any prep. Every ingredient comes from a can or box. No chopping onions or tomatoes. I used 2 cans of black beans for 1 pound of beef and added salt to taste at the end. Delicious and quick.
  3. I was interested in finding a chili recipe that both my kids and my husband would enjoy. This was pretty good but like other reviews I found something missing. I added a can of rinsed red kidney beans and added 1 teaspoon of ground cumin. This gave the broth more flavor and calmed down the - Read more ...
  4. I liked this but my kids didn't. I didn't use chili powder or broth. I would make it again. Super easy!
  5. Too much spice for me so I reduced the amount of chili powder significantly. Otherwise it was really good with some saltines on top!
  6. So simple, easy and tasty. I am living in Europe and sometimes have trouble finding the ingredients that I need to make some of my favorite comfort foods.I also do not have access to all of the equipment as I am living in student housing. This was a GREAT recipie, with my handicaps, or reguardless. - Read more ...
  7. So I'm not a big bean fan but in the interest of following the recipe I left them. To my surprise you couldn't taste them. The chili itself was AMAZING though. It was really tasty and the chili itself was full of flavor. With winter coming I have a feeling this is going to be - Read more ...
  8. Moroccan Variation:Prepare recipe as directed above adding 1/4 teaspoon pumpkin pie spice and 1/4 cup chopped pitted dates or golden raisins with ingredients in step 2.Serve over hot cooked couscous.Garnish with toasted sliced almonds chopped fresh mint and Greek yogurt as desired. I MADE THIS AND IT'S MY FAVORITE!! Mexican Variation:Prepare recipe as directed above - Read more ...
  9. This was good stuff but I do tend to like boring chili like my mom used to make. I used kidney beans in place of black beans because that's what chili is in my world and had to call an audible and sub tomato sauce for the beef broth when I discovered we were out - Read more ...
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