Description
A hearty and savory autumn chili featuring ground beef and kidney beans, topped with toasted pecans for a unique, buttery crunch.
Ingredients
Scale
- 1 lb ground beef (85% lean)
- 1/2 cup pecans, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) crushed or diced tomatoes
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and golden brown. Remove and set aside.
- Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles.
- Stir in the diced onion and minced garlic. Sauté for 5 minutes until the onion is translucent.
- Add the chili powder and ground cumin to the meat mixture. Stir for 1-2 minutes to toast the spices.
- Pour in the diced tomatoes and beef broth. Stir in the kidney beans.
- Reduce heat to low and simmer for 20-30 minutes, stirring occasionally, until the chili reaches your desired thickness.
- Season with salt and pepper to taste.
- Ladle into bowls and top with the toasted pecans immediately before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American