Batch Tex-Mex Beef Chili
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Tex-mex · 85 min · Beef · gluten-free, dairy-free, high-protein
466 cal
32g protein
35g carbs
22g fat
per serving · estimated
Ingredients
- 1/2 lb Ground beef (85/15)
- 2 cans (15 oz each), rinsed Canned pinto beans
- 2 cans (14.5 oz each) Canned diced tomatoes
- 1/2 tbsp Tomato paste
- 1, diced Yellow onion
- 1 clove, minced Garlic
- 1/2 tbsp Chili powder
- 1/4 tbsp Ground cumin
- 1/2 cup Beef broth
- 1/2 tbsp Olive oil
Method (tap to check — screen stays awake)
- Heat olive oil in a large Dutch oven over medium-high. Brown the ground beef, breaking it up, about 8 minutes until no pink remains, then drain excess fat.
- Add onion and cook until soft, about 5 minutes, then stir in garlic, chili powder, and cumin and cook 1 minute until fragrant.
- Stir in tomato paste and cook 1 minute, then add diced tomatoes, beans, and beef broth.
- Bring to a simmer, then reduce heat to low and cook uncovered, stirring occasionally, for 45 minutes.
- Season with salt to taste and simmer 5 more minutes to thicken.
- Cool completely before portioning into containers.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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