Description
A rich and smoky beef chili topped with toasted pecans for a unique autumnal crunch. Hearty, warming, and perfect for cold weather.
Ingredients
Scale
- 1 lb ground beef
- 1/2 cup pecan halves
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups beef broth
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Toast the pecan halves in a dry skillet over medium heat for 3-5 minutes until fragrant. Remove and set aside.
- Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it into crumbles.
- Add diced onion and minced garlic to the pot. Sauté for about 5 minutes until onions are translucent.
- Stir in chili powder and cumin, cooking for 1 minute to toast the spices.
- Stir in diced tomatoes, kidney beans, and beef broth.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30-45 minutes until thickened.
- Season with salt and pepper. Ladle into bowls and garnish with toasted pecans.