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high protein beef chili

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This high protein beef chili isn't just a meal; it's a hug in a bowl, a comforting staple that fuels busy families and brings everyone together around the table. It's incredibly flavorful, simple to make, and packed with the good stuff to keep everyone full and satisfied. This recipe is satisfying, cooks mostly hands-off, has rich complex flavors, is wonderfully versatile, and tastes even better the next day as a fantastic make-ahead meal.

Ingredients

Scale

1 tablespoon Olive Oil
2 pounds Lean Ground Beef (90% or higher)
1 large Yellow Onion, diced
4 cloves Garlic, minced
2 large Bell Peppers, diced (any color)
3 tablespoons Chili Powder
1 tablespoon Cumi
1 teaspoon Smoked Paprika
1 teaspoon Dried Oregano
½ teaspoon Cayenne Pepper (optional, for heat)
28 ounces Canned Diced Tomatoes, undrained
6 ounces Canned Tomato Paste
4 cups Beef Broth, low sodium
30 ounces Canned Kidney Beans, drained and rinsed
15 ounces Canned Black Beans, drained and rinsed
to taste Salt
to taste Black Pepper

Instructions

  1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lean ground beef and break it apart with a spoon. Cook until thoroughly browned, about 6-8 minutes. Drain any excess fat
  2. Add the diced onion and bell peppers to the pot. Cook until softened, about 5-7 minutes, stirring occasionally. Stir in the minced garlic, chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Cook for another minute, stirring constantly, until fragrant
  3. Stir in the tomato paste and cook for 2 minutes, stirring often, to deepen its flavor. Pour in the canned diced tomatoes (undrained) and beef broth. Stir well, scraping any browned bits from the bottom of the pot
  4. Add the drained and rinsed kidney beans and black beans to the pot. Stir everything together thoroughly. Bring the chili to a gentle simmer
  5. Reduce the heat to low, cover the pot, and let the high protein beef chili simmer for at least 30 minutes, or up to 2 hours, stirring occasionally
  6. Taste the chili and season generously with salt and black pepper as needed. Your delicious high protein beef chili is now ready to serve!

Notes

Properly browning your beef builds rich, complex flavors, and draining excess fat keeps the chili from becoming greasy.

Take your time sautéing aromatics and toasting spices to significantly intensify their flavors.

Simmering for an hour or even two makes a remarkable difference, allowing the flavors to marry and deepen.

Consider adding a bay leaf during simmering for an extra layer of subtle flavor, removing it before serving.

Always taste and adjust seasonings at the end to bring all flavors into balance.

Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Reheat individual portions in a microwave (2-3 minutes) or larger quantities in a saucepan. Add broth or water if too thick.

For longer storage, freeze cooled chili in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

To make in a slow cooker: After browning beef and sautéing aromatics/spices in a skillet, transfer to slow cooker. Add all remaining ingredients, stir, and cook on low for 6-8 hours or on high for 3-4 hours.

Find it online: https://powerecipe.com/high-protein-beef-chili/