Description
A hearty and warming autumn chili featuring savory ground beef, kidney beans, and a unique topping of buttery toasted pecans for added texture and flavor.
Ingredients
Scale
- 2 lbs ground beef
- 1/2 cup pecans, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 cans (14.5 oz) diced tomatoes
- 2 cups beef broth
- 2 cans (15 oz) kidney beans, drained and rinsed
- Salt and black pepper to taste
Instructions
- Toast chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant; set aside.
- In a large pot over medium-high heat, brown the ground beef until fully cooked. Drain excess fat.
- Add diced onions and minced garlic to the beef and sauté for 5 minutes until translucent.
- Stir in chili powder and cumin, cooking for 1 minute to bloom the spices.
- Pour in diced tomatoes and beef broth, stirring to deglaze the pot.
- Add the rinsed kidney beans and bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 30-45 minutes until the sauce thickens.
- Stir in half of the toasted pecans and serve with the remaining pecans on top.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American