USA · Meat Dishes

High-Protein Chili

Ground beef with kidney beans, black beans and a spoonful of Greek yogurt stirred in at the end.

55 min✻6 servings✻480 kcal
High-Protein Chili

Ingredients

  • ground beef 85/15700 g
  • canned kidney beans400 g
  • canned black beans400 g
  • crushed tomatoes800 g
  • tomato paste2 tbsp
  • beef broth300 ml
  • onion1
  • bell pepper1
  • garlic cloves3
  • jalapeño1
  • chili powder2 tbsp
  • cumin1 tsp
  • smoked paprika1 tsp
  • oregano1 tsp
  • cayenne pepper0.5 tsp
  • olive oil1 tbsp
  • salt1 tsp
  • Greek yogurt100 g

Method

  1. 1Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef in a single layer and leave it undisturbed for 2 minutes before breaking it up. You want browned, not gray steamed meat. Cook until fully browned, about 7–8 minutes. Drain most of the fat but leave 1–2 tablespoons — it carries flavor through the whole pot.
  2. 2Add the diced onion, bell pepper and jalapeño to the beef. Cook 5 minutes, stirring occasionally. Add the minced garlic and cook 1 minute more.
  3. 3Push everything to the sides and add the tomato paste to the empty center of the pot. Cook the paste for 2 minutes, stirring, until it darkens slightly and smells less raw. This step deepens the tomato flavor significantly.
  4. 4Add the chili powder, cumin, smoked paprika, oregano, cayenne and salt. Stir into the tomato paste and cook 30 seconds. Then pour in the crushed tomatoes and beef broth. Stir everything together and bring to a boil.
  5. 5Reduce to a low simmer, partially cover, and cook for 30 minutes, stirring occasionally. The chili will thicken as it cooks. If it gets too thick before the 30 minutes are up, add a splash of broth.
  6. 6Add the drained kidney beans and black beans. Cook uncovered for another 10 minutes.
  7. 7Remove from heat. Stir in the Greek yogurt. Taste and adjust salt and heat. Serve with shredded cheese, sliced jalapeños or a squeeze of lime.