Description
Classic Beef Chili
Ingredients
1 lb ground beef
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 can (14 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) white beans, drained and rinsed
2 cups beef broth
2 tbsp tomato paste
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional)
Salt and black pepper to taste
Directions
Sauté aromatics: Heat a large pot over medium heat. Cook ground beef until browned. Remove excess grease if necessary. Add onion, garlic, and bell pepper. Sauté until softened (about 5 minutes).
Season: Stir in chili powder, cumin, smoked paprika, cayenne pepper (if using), and tomato paste. Cook for 1 minute to bloom the spices.
Build the chili: Add diced tomatoes, kidney beans, white beans, and beef broth. Stir to combine.
Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, stirring occasionally. Adjust seasoning with salt and pepper.
Serve: Ladle into bowls and serve hot. Garnish with shredded cheese, sour cream, green onions, or tortilla chips, if desired.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 290 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect chili every time. First, ensure all vegetables are uniformly diced for even cooking. When browning the beef, use medium-high heat to develop a flavorful fond (the browned bits) on the pot’s bottom. Do not drain all the fat, as a little helps sauté the vegetables. After adding the spices and tomato paste, cook them for a full minute, stirring constantly, to unlock their depth of flavor. When adding liquids, use a wooden spoon to scrape up the fond. During the simmer, keep the pot covered but slightly ajar to allow some reduction. Taste and adjust seasoning in the final 10 minutes.
Serving Suggestions
This hearty chili is a versatile canvas for toppings. Classic options include shredded cheddar or Monterey Jack cheese, a dollop of sour cream, and sliced green onions. For texture, add crushed tortilla chips or oyster crackers. For a fresh contrast, top with diced avocado, fresh cilantro, or a squeeze of lime juice. Serve it over a bed of rice, a baked potato, or with a side of warm cornbread for a complete, satisfying meal.
How-to Summary
To make classic beef chili: brown ground beef, then sauté onion, garlic, and bell pepper in the same pot. Bloom spices and tomato paste with the aromatics. Add diced tomatoes, kidney beans, white beans, and beef broth. Simmer covered for 30-40 minutes. Season with salt and pepper, then serve with your favorite garnishes.
Frequently Asked Questions
Can I make this chili in a slow cooker? Absolutely. After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
How can I thicken my chili if it’s too watery? Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the simmering chili and cook for 5 more minutes. Alternatively, simmer uncovered to reduce the liquid.
Can I substitute the ground beef? Yes. Ground turkey, chicken, or a plant-based ground meat alternative work well. For a different texture, try using cubed stew meat and simmering for 1.5-2 hours.
How long does leftover chili last? Stored in an airtight container, it will keep in the refrigerator for 3-4 days. It also freezes excellently for up to 3 months.
Is the cayenne pepper necessary? No, it’s optional for heat. The chili powder and smoked paprika provide ample flavor. For more customizable heat, serve with hot sauce on the side.
Common Mistakes to Avoid
- Not Browning the Meat Properly: Avoid crowding the pot or stirring too often. Let the beef sear to develop rich flavor.
- Adding Raw Spices at the End: Always cook spices with the aromatics to “bloom” them and prevent a gritty, raw taste.
- Overcooking the Beans: If using canned beans, add them with the tomatoes. Adding them too early can make them mushy.
- Underseasoning: Chili requires bold seasoning. Taste at the end and don’t be shy with salt and pepper.
- Rushing the Simmer: The simmering time allows flavors to meld. Skipping it results in a less cohesive dish.
Conclusion
This classic beef chili recipe is a reliable path to a comforting, crowd-pleasing meal. Its flexibility with ingredients and toppings makes it a staple for weeknights or game-day gatherings. By following the step-by-step guide and avoiding common pitfalls, you can create a deeply flavorful pot of chili that improves with every reheating. Grab your favorite toppings and enjoy this timeless, hearty dish.