Description
This hearty chili con carne is made with ground beef, kidney beans, and topped with sour cream and cheddar cheese.
Ingredients
Scale
- 1 lb lean ground beef
- 1 can (15 oz) kidney beans, drained
- 1 can (14 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- to taste salt and pepper
- ½ cup sour cream
- ½ cup shredded cheddar cheese
Instructions
- Sauté onion in olive oil over medium heat until soft (about 5 minutes). Add garlic and cook for another minute.
- Add ground beef to the pot; brown for about 6-8 minutes. Drain excess fat.
- Stir in chili powder, cumin, salt, and pepper; cook for 2 minutes.
- Add diced tomatoes and kidney beans; bring to a boil. Reduce heat to low and simmer uncovered for at least 20 minutes.
- Taste and adjust seasonings as needed. Serve hot with sour cream and cheddar cheese on top.
Notes
- This chili can be made ahead of time and tastes even better the next day.
- Serve with cornbread or over rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg