Indian Creek Chili
Indian Creek Chili is a rich, smoky, and hearty dish made with ground beef, beans, tomatoes, and a bold blend of spices. Simmered to perfection, this one-pot meal is packed with flavor and ideal for cozy dinners or meal prep.
Equipment
- Large pot For simmering the chili
- Wooden Spoon For stirring and mixing ingredients
- Ladle For serving the chili
Ingredients
- 1 pound ground beef 80/20 blend preferred
- 1 small onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 can diced tomatoes with juices
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 2 cups beef broth low sodium preferred
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper freshly ground
- 1 tablespoon olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks.
- Stir in onions and garlic, sautéing until softened and fragrant.
- Add tomato paste, diced tomatoes, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Stir well to combine.
- Pour in beef broth, then add black beans and kidney beans. Bring to a simmer and let cook for 25-30 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. Serve hot with desired toppings.
Notes
- For a thicker chili, mash some of the beans while simmering.
- Add jalapeños or cayenne for extra heat.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
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