Cheeseburger Chili

Name: Cheeseburger Chili
Prep time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb lean ground beef; 2 tablespoons olive oil; 1 large onion, diced; 1 green pepper, diced; 1 jalapeño, seeded and diced; 2 cloves garlic, minced; 1 tablespoon chili powder; 2 teaspoons paprika; 2 teaspoons cumin, ground; 1 can (28 oz.) diced tomatoes; 2 tablespoons tomato paste; 2 cups beef stock; 1 can (15 oz.) black beans; Salt and pepper; Grated cheddar cheese; Sour cream; Chopped scallions

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Prep 20 min
Total 45 min
Servings 4

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A simple and easy weeknight chili recipe, loaded with cheese and toppings!

by: Macheesmo

Updated May 11, 2017

Ingredients

1 lb lean ground beef
2 tablespoons olive oil
1 large onion, diced
1 green pepper, diced
1 jalapeño, seeded and diced
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons paprika
2 teaspoons cumin, ground
1 can (28 oz.) diced tomatoes
2 tablespoons tomato paste
2 cups beef stock
1 can (15 oz.) black beans
Salt and pepper

Toppings

Grated cheddar cheese
Sour cream
Chopped scallions

Steps

1

Roll beef into very small meatballs. You should get 25-30 out of the pound.
2

Heat oil in a large sturdy pot over medium heat. Add meatballs and brown well on all sides, cooking for 5-6 minutes.
3

Remove meatballs from pot and add onions, green peppers and jalapenos. Cook for 3-4 minutes, until veggies are softened.
4

Add garlic, chili powder, paprika, cumin, and tomato paste and stir together. Cook for 30 seconds.
5

Add diced tomatoes and beef stock and bring to a simmer. Return meatballs to the chili, along with drained and rinsed beans. Simmer for 8-10 minutes. Taste and season with salt and pepper.
6

Serve with a big handful of cheddar cheese on top, sour cream, and diced scallions.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

I like chili as much as the next red-blooded American, but I not how everything gets broken down into tiny pieces. That’s why I love this chili recipe so much. Instead of just mashing up ground beef, I like to make little meatballs first. They hold together better and each bite is almost like eating a cheeseburger! Of course, making little meatballs is a bit more work, but it’s worth it. Spoon the chili up in bowls with lots of cheddar cheese, a dollop of sour cream and diced scallions. For 45 minutes of work, it doesn’t get much better than this for a warming winter meal!