Description
This hearty Beef Chili recipe is a comforting and flavorful dish perfect for any occasion. Ground beef is simmered with a savory blend of spices, tomatoes, beans, and aromatics to create a rich, warming chili that’s easy to prepare and delicious served with your favorite toppings like shredded cheese, sour cream, and green onions.
Ingredients
Scale
Chili 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 Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, garlic, bell pepper, and jalapeño if using. Sauté for 4-5 minutes until the vegetables have softened and released their aroma.
- Brown the Beef: Add the ground beef to the pot and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat from the pot to keep the chili from being too greasy.
- Add Spices: Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for about 1 minute to toast the spices and enhance their flavors.
- Add Liquids and Beans: Pour in the diced tomatoes, tomato sauce, drained kidney beans, drained black beans, and beef broth. Stir everything to combine well.
- Simmer the Chili: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 30-40 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
- Adjust and Serve: Taste and adjust seasonings if needed. Serve hot, topped with shredded cheese, sour cream, chopped green onions, and tortilla chips for added texture and flavor.
Notes
- You can leave out the jalapeño or cayenne pepper to make the chili milder for sensitive palates or kids.
- For a thicker chili, simmer uncovered for the last 10 minutes to reduce excess liquid.
- This chili can be made ahead and often tastes better the next day as flavors deepen overnight.
- Feel free to substitute ground turkey or chicken for a leaner protein option.
- Serve with cornbread or over rice for a complete meal.
