Stovetop, Pot (large), Knife
Peel & dice the onion.
In a pot, heat a drizzle of oil on medium heat. Add the ground beef, break up the meat & cook until it's no longer pink.
Season the meat with salt, pepper, chili powder & cumin. Season it up with more spices if you have (we suggest onion powder, garlic powder & paprika)! Stir & cook for 1 min.
Add the tomato paste, stir & cook for 1 min. Then, add the diced onion, stir & cook for 3-4 min.
Add the canned diced tomatoes & beef broth. Stir & bring to a boil. Lower to a simmer & cover. Cook for 15-20 min on low heat.
Uncover the chili & add the drained kidney beans. Stir & remove the pot from the heat. Serve with toasted cornbread. Top with sour cream & cilantro if you have. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Hearty Beef Chili with Cornbread" contains 537 Energy, 23 g of Fat, 45 g of Carbohydrates, 35 g of Protein, 9 g of Fiber.