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Home Ground Beef Recipes / Beef Mince Recipes

Warm Up With This Extraordinary Lean Beef Chili

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Warm Up With This Extraordinary Lean Beef Chili

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Lean Beef Chili is one of my favorite things to have on hand when I prepare food for the week because it’s warm and hearty, so you can always look forward to it for lunch or dinner, and it’s probably the easiest way to get a heaping serving of lean ground beef meat. 

There’s not too many ingredients to this lean beef chili, so you can make sure it’s lean to hit your macros, and it’s versatile to go along with rice, a baked potato, egg noodles, pasta or your veggies of choice. Also, you really just kind of put it all together and then let it simmer for a while, so you don’t have to babysit it the whole time.

Warm Up With This Extraordinary Lean Beef Chili

Warm Up With This Extraordinary Lean Beef Chili

Eleanor CraigEleanor Craig
A homemade Lean Beef Chili Recipe that’s warm, healthy, hearty, and so delicious! Perfect for lunch or dinner.
5 from 1 vote
Print Recipe Share by Email Pin Recipe Share on Facebook
Prep Time 10 minutes mins
Cook Time 1 hour hr 40 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 232 kcal

Ingredients
 
 

  • Raw Meat Mince1 pound ground beef (minced beef) - at least 93% fat-free
  • Ripe Yellow Onion On A White Background1 large yellow onion - chopped
  • Garlic2 cloves garlic - crushed
  • Tomatoes1 can tomato - 16 ounces
  • Red Hot Chili Pepper Powder And Half Isolated On White Background2-3 tablespoons chili powder (chilli powder in British English) - depending on your preference
  • Wooden Bowl Of Salt2 teaspoons salt
  • Worcestershire Sauce1 teaspoon Worcestershire sauce
  • Red Chili Pepper And Sauce On White Background½ teaspoon chili sauce (chilli sauce in British English)
  • Red Kidney Beans In Wooden Bowl1 can red kidney beans - 15 ounces drained,
  •  
    ½ cup pasta – shells elbow - your choice!

Instructions
 

  • Cook and stir ground beef, onion and garlic in a large saucepan until beef is light brown. This whole recipe gets cooked in one pot, so make sure you have enough room! For a finer ground meat texture, add a little water gradually to your ground meat as you continuously break apart the meat. I’ll fill a small cup of water and pour a little at a time as needed. Sometimes I just like the meat finer, and it also helps you to be sure you can see it is all cooked through. Since the remaining moisture is mostly water, I don’t drain it so that it will help boil the pasta later on. Stir in tomatoes (don’t drain), chili powder, salt and sauces. Heat to boiling, reduce heat. Cover and simmer for about an hour.
  • Heat again to boiling and stir in pasta. Return to simmer until pasta is cooked thru. Add beans since they are cooked the least amount of time to avoid breaking.

Notes

Tips: I cook 2 pounds of meat and double everything in the recipe. For two pounds of meat, I only add about 3 handfuls of pasta shells (because I really don’t measure anything). Pasta grows, so if it doesn’t look like enough when you put it in your big cauldron of chili, don’t worry! I like to keep my pasta amount down so I know I’m getting a better protein-to-carb ratio.

Nutrition

Calories: 232kcalCarbohydrates: 16gProtein: 27gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 70mgSodium: 1325mgPotassium: 575mgFiber: 2gSugar: 2gVitamin A: 1196IUVitamin C: 4mgCalcium: 40mgIron: 4mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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