Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Optional toppings: fresh cilantro, avocado, red onion
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Stir in crushed tomatoes, tomato sauce, diced tomatoes, and beef broth.
- Add chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Stir to combine.
- Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
- Season with salt and black pepper to taste.
- Serve hot with your favorite Paleo-friendly toppings.
Notes
- For extra flavor, you can add a chopped bell pepper or other vegetables.
- This chili freezes well, making it a great meal prep option.
- Adjust the amount of cayenne pepper to your preferred spice level.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg