Name: High Protein Beef Chili
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lbs lean ground beef (90/10); 1 medium onion, diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 28 oz crushed tomatoes; 15 oz kidney beans, drained and rinsed; 15 oz black beans, drained and rinsed; 1 cup beef broth; 2 tbsp chili powder; 1 tbsp ground cumin; 1 tsp smoked paprika; 0.5 tsp cayenne pepper; 1 tsp brown sugar; 1 tsp salt; 0.5 tsp black pepper; 1 tbsp olive oil

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
Tips for the Best Results
Storage and Reheating
Frequently Asked Questions

High Protein Beef Chili

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There’s something about a pot of chili simmering on the stove that just makes a house feel like home. This version packs in extra protein without sacrificing any of that rich, slow-cooked flavor you’re craving. It’s the kind of meal that fills you up, fuels you right, and still tastes like a total comfort-food win.

Why You’ll Love This Recipe

This chili hits that sweet spot between hearty and healthy. You’re getting a serious protein boost from lean beef and beans, so it actually keeps you full for hours instead of leaving you snacking an hour later.

It’s also ridiculously easy to make. One pot, simple ingredients, and mostly hands-off simmering time means you can throw it together on a busy weeknight without much fuss.

And honestly, the flavor is just good. Deep, smoky, a little spicy, with that classic chili richness that gets even better the next day.

Ingredients You’ll Need

The base of this chili is ground beef, and I like to go with a leaner cut like 90/10 to keep things light without losing flavor. If you want even more protein, you can mix in some ground turkey too, half and half works great.

Beans are doing a lot of heavy lifting here for protein and texture. Kidney beans and black beans are my go-to combo, but pinto beans work just as well if that’s what you’ve got in the pantry.

For the tomato base, you’ll want crushed tomatoes and tomato paste. The paste is what gives the chili that deep, concentrated flavor, so don’t skip it even if you’re tempted to save a step.

Onion and garlic are non-negotiable for building flavor at the start. As for spices, chili powder, cumin, smoked paprika, and a little cayenne give you that warm, smoky kick without making it overly spicy. You can always dial the cayenne up or down depending on your spice tolerance.

A splash of beef broth helps thin things out just enough so it simmers nicely instead of turning into a brick. And if you like a touch of sweetness to balance the acidity from the tomatoes, a small spoonful of brown sugar does the trick.

Tips for the Best Results

💡 Tip: Brown your beef really well before adding anything else. Those crispy bits at the bottom of the pot are flavor gold, and they make a noticeable difference in the final dish.

Don’t rush the simmer. Chili wants time, at least 30 to 40 minutes uncovered, so the flavors can actually meld together and the liquid can reduce down to that perfect thick consistency.

Taste as you go and adjust your seasoning near the end, not just at the start. Spices mellow out during cooking, so what tasted perfect at minute five might need a little boost by minute thirty.

If you have the patience, let the chili sit for ten minutes off the heat before serving. It thickens up beautifully and the flavors settle into themselves even more.

Storage and Reheating

This chili is one of those magical dishes that tastes even better the next day, so leftovers are honestly a bonus here. Store it in an airtight container in the fridge and it’ll keep well for up to 4 days.

📌 Note: Chili also freezes really well, so it’s worth making a double batch if you’ve got the freezer space. Just portion it into freezer-safe containers or bags and it’ll last up to 3 months.

To reheat, a gentle simmer on the stovetop is your best bet since it warms everything evenly and lets you adjust the consistency with a splash of broth if it’s thickened up too much. The microwave works fine too in a pinch, just stir halfway through so it heats evenly.

Frequently Asked Questions

Can I make this in a slow cooker?
Yes, absolutely. Brown the beef and sauté the onion and garlic first, then transfer everything to the slow cooker and cook on low for 6 to 8 hours.

How can I add even more protein?
Try stirring in some extra beans, a scoop of plain Greek yogurt on top when serving, or mixing in some cooked quinoa right before serving.

Is this chili spicy?
It has a mild to medium warmth depending on how much cayenne you use. You can easily make it milder by leaving the cayenne out or spicier by adding a diced jalapeño.

What should I serve with this chili?
Cornbread, a dollop of sour cream, shredded cheese, and some sliced green onions all make great toppings. A simple side salad also balances things out nicely if you want something lighter.

Recipe