Description
This hearty Beef Chili recipe combines ground beef, a medley of spices, beans, and tomatoes simmered to perfection. It’s a flavorful and comforting dish perfect for chilly days or gatherings, topped with classic garnishes like shredded cheese and sour cream.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeño, seeded and minced (optional for heat)
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup beef broth
- Salt and pepper to taste
Toppings
- Shredded cheese
- Sour cream
- Chopped green onions
- Tortilla chips
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, diced bell pepper, and minced jalapeño if using. Sauté for 4-5 minutes until the vegetables are softened and fragrant.
- Cook Ground Beef: Add the ground beef to the pot. Cook until browned, breaking it apart with a spoon as it cooks to ensure even browning. Drain excess fat from the pot if necessary.
- Add Spices: Stir in chili powder, ground cumin, smoked paprika, cayenne pepper if using, salt, and pepper. Cook for about 1 minute to let the spices release their flavors.
- Add Tomatoes and Beans: Pour in the diced tomatoes, tomato sauce, drained kidney beans, black beans, and beef broth. Stir everything together until well combined.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let the chili simmer for 30-40 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Final Seasoning and Serve: Taste the chili and adjust seasoning with additional salt or spices as needed. Serve hot with your choice of toppings such as shredded cheese, sour cream, chopped green onions, and tortilla chips.
Notes
- For a spicier chili, keep the jalapeño seeds and add extra cayenne pepper.
- Use lean ground beef to reduce excess fat and calories.
- Simmering the chili longer can deepen the flavors.
- Kidney beans and black beans can be substituted with pinto beans or any other preferred variety.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
