Classic Beef Chili
A hearty, no-fuss chili that's perfect for weeknight dinners, game days, or when you want something crowd-pleasing with minimal effort. It's robust, cozy, and easy to scale up for a crowd.
Ingredients
Main ingredients
- 2 pounds ground beef (80/20 or 90/10) Choose 80/20 for flavor; 90/10 for less fat.
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 pieces bell peppers, diced Any color; red or orange add sweetness.
- 1 can (28 ounces) crushed tomatoes
- 2 cans (15 ounces each) kidney beans, drained and rinsed Can substitute with black beans or pinto.
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper
- 1 cup beef broth Or water; broth adds more depth.
- 1 tablespoon olive oil
Optional toppings
- shredded cheese
- sour cream
- chopped green onions
- sliced jalapeños
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
- Add the ground beef. Break it up and cook until evenly browned. Drain excess fat if there's a lot.
- Push the beef to one side, add the chopped onion, minced garlic, and diced bell peppers. Sauté 5–7 minutes until softened.
- Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1–2 minutes to toast the spices.
- Pour in the crushed tomatoes and the drained kidney beans. Mix well.
- Add the beef broth (or water) and bring the pot to a simmer.
- Reduce heat to low. Let the chili simmer, uncovered or partially covered, for at least 30 minutes, stirring occasionally.
- Taste and adjust seasoning—add salt, more chili powder, or a pinch of sugar if the tomatoes taste too bright.
- When the chili is thickened and flavorful, remove from heat and serve with desired toppings.
Notes
Chili often tastes better the next day as the flavors meld. Cool the chili to room temperature, transfer to airtight containers, and refrigerate up to 4 days. Portion into freezer-safe containers for freezing up to 3 months.