Ground Beef Chili
A thick, straightforward beef and kidney bean chili. Keeps for days and gets better the next morning.
Heat oil in a large pot over medium-high heat.
Add the onion and cook 4–5 minutes until softened.
Add garlic and cook 1 minute.
Add the ground beef. Break it up and cook 6–8 minutes until browned. Drain excess fat if needed.
Add chili powder, cumin, paprika, and cayenne. Stir and cook 1 minute.
Pour in the diced tomatoes and broth. Add the kidney beans. Stir to combine.
Bring to a boil, then reduce heat to low. Simmer uncovered 25–30 minutes, stirring occasionally, until thickened.
Taste and adjust salt, pepper, and chili powder.
Serve on its own or over rice or with bread.
Ground beef in Ontario is approximately $18/kg for medium grade in 2026. Serve over rice to stretch it further.
- Freeze leftovers in individual portions — chili reheats perfectly.
- Ground turkey can replace beef at lower cost.
- The two cans of beans carry most of the protein load here. The 350 g of beef is enough to flavor the whole pot.
Estimated values per serving.
This recipe is naturally gluten-free.
All ingredients are naturally gluten-free. Check chili powder blends for wheat-based fillers if using a pre-mixed brand.