Description
A warming, savory autumn twist on classic chili using fresh sage and thyme to create a woodland flavor profile. Hearty, thick, and perfect for cold weather.
Ingredients
Scale
- 1 lb ground beef (85% lean)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon smoked paprika
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1 can (15 oz) kidney beans, drained and rinsed
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until deeply browned, breaking it into small pieces.
- Add the diced onion and carrots to the pot. Sauté for 5-7 minutes until the onions are translucent.
- Stir in the minced garlic, chopped sage, thyme, and smoked paprika. Cook for 1 minute until aromatic.
- Pour in the diced tomatoes and beef broth, scraping the bottom of the pot to incorporate all browned bits.
- Bring to a boil, then reduce heat to low and stir in the drained kidney beans.
- Cover and simmer for 45-60 minutes, stirring occasionally, until the chili has reached a thick, glossy consistency.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American