Batch Tex-Mex Beef Chili

Tex-mex · 80 min · Beef · gluten-free, dairy-free, high-protein

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Ingredients

• 2 lb Ground beef (85/15)
• 2 cans (15 oz each), rinsed Canned pinto beans
• 2 cans (14.5 oz each) Canned diced tomatoes
• 3 tbsp Tomato paste
• 2, diced Yellow onion
• 4 cloves, minced Garlic
• 3 tbsp Chili powder
• 1 tbsp Ground cumin
• 2 cups Beef broth
• 2 tbsp Olive oil

Method

1. Heat olive oil in a large Dutch oven over medium-high. Brown the ground beef, breaking it up, about 8 minutes, then drain excess fat.
2. Add onion and cook until soft, about 5 minutes, then stir in garlic, chili powder, and cumin and cook 1 minute until fragrant.
3. Stir in tomato paste and cook 1 minute, then add diced tomatoes, beans, and beef broth.
4. Bring to a simmer, then reduce heat to low and cook uncovered, stirring occasionally, for 45 minutes.
5. Season with salt to taste and simmer 5 more minutes to thicken.
6. Cool completely before portioning into containers.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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