This Texas-Style Beef Chili brings bold flavor without compromising your healthy lifestyle. Made with lean ground beef and simple, wholesome ingredients, it’s low in sodium and packed with protein. Ready in just 30 minutes, it’s the perfect meal for busy weeknights or anyone focused on clean eating. The rich spices and hearty texture make it taste like it simmered for hours—comfort food you can feel good about.
Ingredients
- 8 oz lean ground beef (90% lean or higher)
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 tbsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/2 cup low-sodium beef broth
- 1/2 cup crushed tomatoes (no added salt)
Instructions
- Place a medium nonstick skillet over medium heat. Once hot, add the ground beef and cook for 4–5 minutes, breaking it up with a spatula, until browned and no longer pink.
- Drain any excess fat from the skillet if needed, then return the beef to the heat.
- Add the diced onion and minced garlic to the skillet. Cook for 3–4 minutes, stirring occasionally, until the onion is softened and fragrant.
- Stir in the chili powder, ground cumin, and smoked paprika, mixing well to coat the meat and onion with the spices. Cook for 1 minute to bloom the spices.
- Pour in the beef broth and stir, scraping the bottom of the pan to loosen any browned bits.
- Add the crushed tomatoes to the skillet and stir until everything is evenly combined.
- Bring the mixture to a gentle simmer. Reduce the heat to low and cover. Let it simmer for 15–20 minutes, stirring occasionally, until the chili thickens to your desired consistency.
- Taste and adjust seasoning if needed. Serve hot, optionally garnished with freshly chopped cilantro or a dollop of plain Greek yogurt for a healthy touch.
Nutritional Information
Calories: 215
Protein (g): 23
Fat (g): 10
Carbohydrates (g): 9
Fiber (g): 2
Sugar (g): 3
Sodium (mg): 290
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in individual portions in sealed containers or freezer-safe bags for up to 3 months. Be sure to let the chili cool to room temperature before transferring to the fridge or freezer.
Reheating Instructions
For best texture and flavor, reheat the chili on the stovetop over medium-low heat, stirring occasionally until warmed through. If reheating from frozen, thaw overnight in the refrigerator before warming. Alternatively, microwave in a microwave-safe container with a loose cover, stirring halfway through heating to ensure even warming.
Ingredient Additions & Swaps
To enhance nutrition while keeping the dish paleo-friendly, consider adding chopped bell peppers or zucchini for more fiber and micronutrients like vitamin C and potassium. Swapping or mixing in ground bison or turkey with the beef can slightly lower fat while keeping protein levels high. You can also stir in chopped leafy greens like spinach toward the end of cooking for added iron and folate. All these additions support a higher intake of nutrients without compromising paleo guidelines or flavor.
